(CHOPPED PASTE)

3 cups of flour. 1/2 teaspoonful of baking-powder. 1/2 teaspoonful salt. 2/3 cup of shortening. 3/8 to 3/4 cup of water,

Sift the flour, salt, and baking-powder into a chopping bowl, Flour the blade of the chopping knife and chop the shortening into the flour, being very careful to keep the flour between the blade of the knife and the shortening as much as possible. When the mixture looks like meal, each little particle of fat being coated with flour, add, gradually, cold water enough to make a paste that is not crumbly, but sticks together without adhering to the knife or bowl, If preferred, turn the ingredients, after chopping, into an earthen mixing bowl. A case knife is preferable for mixing paste. When the paste rolled with a knife into a ball has taken up all the particles of dough or flour on the sides of the bowl, turn on to the board lightly dredged with flour, roll about in the flour with the knife, then pat with the rolling pin into a rectangular shape and roll out to the thickness required. Do not allow the paste to stick to the board or the roller. If the mass slides on the board it will not stick. Dust the board or the paste with flour when necessary, but use no more flour than is absolutely required. Use this paste at once; or roll into one long strip, then fold so as to make three layers, turn halfway around so that the open end may lie facing the operator, and roll out again into a long strip, fold, and turn as before. This process may be repeated. If the paste be closely covered and set aside, it may be manipulated, after some hours, even more easily than when first made.