This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Many housekeepers always use lard instead of butter for pastry, simply because it is cheaper; but, as it makes a greasy and brittle crust, there is no doubt that it is more indigestible than the light, flaky, and tender crust made from good, sweet butter. For the benefit of those who use lard the following recipe is given:
1 quart of sifted flour 1 cup of lard 1 teaspoonful of salt Nearly a cup of ice-water
Make and roll precisely the same as Plain Paste with Butter.
1 quart of sifted flour 1/2, cup of lard (1/4 ℔) 1/2 cup of butter (1/4 ℔)
1 teaspoonful of salt
Nearly a cup of ice-water
Wash the butter as directed in recipe for Puff Paste; put it on the ice until wanted. Put the flour into a mixing-bowl, add the salt, mix, and with the hands quickly rub into it the lard; add the water gradually, moistening as directed in Plain Paste with Butter. Dredge the baking-board lightly with flour, turn the paste out on this, and roll from you into a long, thin sheet. Now take the butter from the ice, break it quickly into small bits and place them over the paste; dredge quickly with flour, fold in the sides, then the ends; turn so that the last fold will run to and from you, and roll from you again. Never roll but the one way. Now fold the same as before, and roll out again; do this four times. Stand it on the ice, or in a cold place, for one hour, and it is ready for use.
It may be kept two or three days in a cold place,
1 pound of flour
6 ounces of beef's suet
1 cup of ice-water 1 teaspoonful of salt
Remove the fibre from the suet, and chop it very fine; add gradually the flour; then add the salt; mix with a knife, and add gradually the water - more or less, as the flour requires - roll out, and it is ready for use.
2 cups of mashed potatoes (hot) 1/2 cup of cream 1 tablespoonful of butter Salt to taste
Beat the potatoes until light; add the butter, cream and salt, and beat again; then add sufficient flour to make a soft dough; handle as lightly as possible, roll out, and it is ready to use.
This is nice for meat or potato pies, or apple dumplings.