Drink now the strong beer,

Cut the white loaf here, The while the meat is a shredding

For the rare mince pie,

And the plums stand by To fill the paste that's a kneading.

— Old Song.

Fine Puff Pastry

One pound of flour, a little more for rolling pin and board, and half a pound of butter and half a pound of lard. Cut the butter and lard through the flour (which should be sifted) into small thin shells and mix with sufficient ice water to roll easily. Avoid kneading it and use the hands as little as possible in mixing.

Plainer Pastry

One cup of butter, one cup of lard, a little salt, cut through the flour and mix lightly together. Some cooks mix the lard through the flour and mix with water and then roll out; when in a sheet cut the batter into thin sheets, fold over and lay aside, cutting off from the roll what is used for the bottom or top crust as wanted.

Pastry Of Graham Flour

Half a pound of Graham flour, one cup of sweet cream, a little salt; mix and roll and bake in the usual way with fruit between the crusts.