1

lb. Flour.....

2d.

4

oz. Butter.....

3d.

4

oz. Lard......

2d.

pint Water .....

Juice of Half a Lemon

Total Cost - 7d.

Sift the flour into a basin, cut about one ounce of the lard into it with a knife, then mix into a paste with the water; it should be about the same consistency as the butter. Roll it out evenly, and lay on it small pieces of the butter and lard, sprinkle with flour and roll into three; roll out again and proceed as before. It is ready for use at once if required, but it is much improved by standing in a cool place for an hour. This kind of pastry requires a very quick oven; and if used for meat pies, a piece of buttered paper should be laid over the top as soon as it has risen, to prevent it getting too brown.