Ingredients. - Two pounds of flour, twelve ounces of lard, one-half a pint of water, one teaspoonful of salt.

Method. - Put the flour and salt into a warm bowl, and let it stand near the fire until it feels dry and warm. Boil the lard and water for five minutes, then pour the mixture into the center of the flour, and mix well with a spoon until cool enough to knead with the hands. Knead well, keeping it warm during the process, let it remain near the fire for about one hour, then re-knead and use at once.

Throughout the processes of mixing, kneading and molding, the paste must be kept warm, otherwise molding will be extremely difficult. On the other hand, if the paste be too warm, it will be so soft and pliable that it cannot retain its shape, or support its own weight. Fine flour is not to be recommended for this purpose, for it is deficient in gluten, a sticky tenacious substance which greatly increases the adhesive properties of the paste, and so makes it easier to mold.