Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Paste for Puddings

Sift a pound of flour, have half a pound of butter and quarter of a pound of lard, save out a quarter of the flour for rolling, cut the lard into the remainder, and mix it with water; roll it out, and flake in half of the butter; dust over it some of the flour, close it up; roll it again, and put in the rest of the butter. This quantity will make crust for five or six puddings.

Another Way

To three and a half pounds of sifted flour, put two pounds of lard, and a piece of volatile salts (as large as a full sized nutmeg) dissolved in a little water;—make a pretty stiff paste; then roll in three-quarters of a pound of butter. This will make about eight pies and twelve shells.