Rich Puff Paste

For three pints of flour allow one pound of butter. Divide it into three parts; reserve one-third of the flour for use in rolling in two parts. Rub one-third of the butter into the two parts, add enough ice-water to make a stiff dough, stirring with a knife; then roll out thin, and put the butter in little bits over it; sprinkle a handful of flour over the butter, fold the crust over and over, and repeat this process till all the butter is used. If one-third lard is to be used, rub it in before the ice-water is added, and put a teaspoonful of salt into the water.

Good Pie-Crust

Take two cups light bread-dough, made with milk and water, and well kneaded. Roll it out a quarter of an inch thick, lay on bits of butter about half an inch apart, sprinkle with flour slightly, and fold it over and over. Roll out again, and distribute the butter and flour as before. Fold, press it down with the rolling-pin, cut off, and roll out for your pie-dishes.

Potato-Crust

Boil six good-sized mealy potatoes, and mash them fine; add salt, a spoonful of butter and two of water while they are hot. Then work in flour enough for making a paste to roll out, or put in two or three spoonfuls of cream, and no butter or water. This is a good crust for pot-pies or dumplings.