Molasses Pie
Make a plain paste, allowing a quart of flour to a quarter of a pound of fresh butter, and a quarter of a pound of lard. Cut up the butter into the pan of flour, and rub it into a dough, with a half tumbler of cold water. Too much water is injurious to any paste, rendering it tough and hard. Roll out the paste into a sheet, and with a broad knife spread all over it one-half of the lard. Sprinkle it with flour, fold it, and roll it out again. Spread on the remainder of the lard, dredge it slightly, fold it again, and then divide it into two sheets. Line with one sheet the inside of a pie-dish, and fill it with molasses, mixed with butter, and flavored with ginger and cinnamon, or lemon or orange. Put on the other sheet of paste as a lid to the pie. Crimp or notch the edges. Bake it of a pale brown, and send it to table fresh, but not hot.