Three quarters of a pint of lard, three quarters of a pint of butter, three quarters of a pint of iced water with a teaspoonful of salt dissolved in it, a pint and a half of flour sifted twice through a fine sieve.

Put the lard and flour into a bowl (leaving out a little flour for rolling), and very lightly rub them together with the tips of your fingers. Pour in the salted water, and stir with a knife till the flour and lard are well mixed. Pour out onto the pasteboard (over which a very little flour should be sifted), and beat the mixture with a rolling pin, doubling and folding, and putting the dry particles in the middle, till the whole becomes a smooth, firm paste.

Roll this into a narrow oblong, as far as possible rolling from you. Divide the butter, which should be very cold and hard, into three parts, and put one third on the paste with a knife, cutting it into little bits. Fold the sheet of paste over into a roll, and again roll out into an oblong. Add the second third of butter in the same way. Roll once more, put on the last third of butter, again fold into a roll, and cut the paste in two, putting one half on top of the other half.

Cut portions off from the end of the double roll, and with them line the pie dishes, rolling them very thin. This quantity of paste will make four or five pies. Care should be taken not to increase the quantity of flour. The pie-crust will be found tender and delicate, though not so elegant as puff-paste; and to make it ready for use in the pie-dishes should not take more than a quarter of an hour.

How To Make New England Puddings

A Boiled Indian Pudding. Connecticut

One quart of milk.

One pint of meal.

Five tablespoonfuls of West India molasses.

Two tablespoonfuls of suet chopped fine.

Scald the milk, and pour it over the meal; add the other ingredients. Put the pudding into a mold or bag, and boil four hours.

Hot maple molasses and butter are eaten with this pudding.

A Baked Indian Pudding

Three and a half quarts of sweet milk.

Three heaping tablespoonfuls of cornmeal.

One half pint of molasses.

One teaspoonful of salt.

Ginger to taste.

Boil one quart of the milk; add to it molasses, butter, salt, and spice, and lastly the meal stirred smooth with a little cold milk; scald the whole together, and turn into a well-buttered baking-dish. When it begins to crust over, stir it all up from the bottom, and add a pint of cold milk. Repeat the process every half hour, or oftener if the pudding browns too fast, till the five pints are used; then let it bake till done - six hours in all. Serve hot with a sauce of grated or granulated maple sugar stirred into rich cream, and kept very cold till needed.

Orange Indian Pudding. Connecticut

Put four heaping tablespoonfuls of Indian meal in a bowl, and mix in half a pint of molasses and a teaspoonful of salt. Boil three pints of milk; pour it scalding hot on the meal, stirring carefully till perfectly smooth and free from lumps. Butter a deep pudding-dish; cover the bottom thickly with fragments of dried orange-peel; pour in the mixture, and, last of all, pour gently over the top a tumblerful of cold milk. Bake four hours and a half in a hot oven. Eat with thick cream.