2 1/2 cups (10 ozs.) flour

1 cup (8 ozs.) butter substitute

1/2 teaspoon salt

1 teaspoon lemon juice 1 egg white, beaten Cold water

Let butter substitute lie in cold water some time before using it. Sift flour and salt into a bowl, and add lemon juice. Lift butter substitute out of the water, and squeeze it dry in a clean floured cloth. Divide it into four equal pieces. Take one of these pieces and rub it into flour with tips of the fingers until free from lumps. Then add white of egg and sufficient cold water to form all into one lump. Mix as lightly as possible, and turn out on to floured board. Roll out into a long narrow strip about one fourth inch in thickness. Take one of the remaining portions of shortening, and with the point of a knife place it on in small pieces all over the pastry, leaving an inch margin without shortening around edges. Now flour the surface lightly and fold paste in three. Turn pastry half round, bringing edges to right-hand side. Press down the folds quickly with the rolling pin, roll out pastry again into narrow strip, and proceed as before until remaining portions of shortening have been used. The last time roll out pastry to desired thickness, and if it requires widening, turn it across the board and roll across.

This pastry keeps well in cold weather if wrapped in greased paper or cheesecloth. It is suitable for pies, tartlets, and various fancy dishes.