Short Pastry. - No. 1

1

lb. Flour . . .

2d.

6 or 8 oz. Dripping ....

1

gill Water......

Total Cost - 2d.

Sift the flour into a basin, rub in the dripping very lightly until it is quite fine, mix into a very stiff dough with the water, turn on to a floured board, and knead into a smooth paste. Roll out to the required thickness, and it is ready at once. This will be found an exceedingly nice paste for everyday pies, and it is very wholesome. The dripping should be clarified, directions for which are given elsewhere.

Short Pastry. - No. 2

1

lb. Flour.....

2d.

8

oz. Butter.....

6d.

1

gill Water.....

Juice of Half a Lemon

Total Cost - 8d.

Sift the flour into a basin, rub the butter lightly in, until it is as fine as bread crumbs; make a well in the centre, and strain the lemon juice. Mix into a stiff paste with the water, knead for a few minutes until it is quite smooth, it is then ready for use. A crust may be made with lard just in the same way; this is much lighter of digestion than a butter crust, and should always be given to anyone suffering from a weak digestion.