No. 1.

1 1/2 cups flour 1/2 teaspoon salt

1/2 cup shortening

3 to 4 tablespoons cold water

Sift flour and salt. Cut in the shortening with two knives. Do not mix as thoroughly as for crumbly pie crust, but leave shortening in small lumps or slices. Roll lightly and bake quickly in a hot to very hot oven (see table of cooking periods and temperatures, page 6).

No. 2 - Use proportions given in No. 1. Mix as in that recipe, reserving one and one-half tablespoons of the shortening. Roll the paste out, spread with half the reserved shortening, roll up like a jelly roll and roll out with the pin. Spread with the remaining shortening, roll up and roll out again. If necessary sprinkle the board with flour to keep the paste from sticking.

No. 3 - Use same proportions of flour and salt as in preceding recipes. Reduce the amount of shortening as much as one-half, if desired. Mix flour, salt and shortening as directed above. Take out one-half of the dry mixture. Add water to the remainder. Roll out in circular form. Place one-third of dry part in a row across the center of the dough and fold over from each side to make three layers. Turn half way round and roll out. Repeat twice more, until all of the dry mixture is used. Bake as usual.