Required: One pound of flour.

Half a pound of butter, lard, or dripping. One teaspoonful of baking-powder. Half a teaspoonful of salt. Cold water.

Sieve or mix together the flour, baking-powder, and salt. Put the butter on the flour and cut it into very small pieces. If dripping is used, cut it into very thin shavings.

Next rub the butter into the flour with the tips of the fingers, then make a well in the centre of the flour, pour in a little cold water, and, with a knife, mix the flour into a stiff but not crumbly paste. As coon as one lump seems to be of the right consistency, put it one side, add more water to the flour, and continue mixing until the whole is in a paste.

Knead it all lightly together on a board with the hand, and it will then be ready to roll out and use for ordinary household tarts, meat pies, etc.

Short-Crust Pastry (No. 2)

For Sweet Dishes

Required: One pound of flour.

Three quarters of a pound of butter. Two tablespoonfuls of castor sugar. The yolks of two eggs. Half a teaspoonful of salt. Cold water.

Sieve the flour, salt, and sugar into a basin. Rub in the butter finely. Make a well in the centre of the flour, put in the yolks of egg and about three tablespoonfuls of water.

Mix these smoothly in, and add more cold water gradually until the flour is mixed into a stiff paste. Knead it lightly together, then roll it out to the required thickness, and use for fruit tarts and other sweet dishes.