A Common Paste ( for Meat-pies and Puddings ).
Ingredients: One pound of flour, half a pound of lard, two tea-spoonfuls of yeast-powder, and a little cold water.
First mix well the yeast-powder into the sifted flour; then rub in very carelessly and lightly the lard, distributing it in rather coarse pieces. Now pour in enough cold water to bind it together loosely, using the separated fingers of the right hand to turn the flour lightly, while the water is being poured in with the left hand; roll it out in its rough state; prepare the dish, and bake or boil immediately.