1 1/2 cups of flour.

1/2 cup of lard.

2 tablespoonfuls of butter.

1/8 teaspoonful of salt. Ice water.

Sift the flour and salt together, cut in the lard with a knife or rub in with the tip of the fingers, then cut in just enough ice water to hold it together. In putting in the water add only a few drops at a time, so as not to get too much. The pastry should be dry. Flour the board well, and roll out the pastry lightly, patting it with the rolling pin to get in shape to roll. Cover it over with one tablespoonful of butter cut in little bits; sprinkle a little flour over the butter. ( The pastry should be rolled in an even square). Fold over the two sides to nearly meet in the center, then fold the ends over to the center, and the ends over again on over the other, making a square piece of pastry; pat and roll out again, place the other tablespoonful of butter and roll and fold in the same way; roll and fold once more, making three times in all. The pastry is then ready for use. All pastry is better to remain on the ice some time before using. It can be kept a week or more in this way.