Pastry, Patty Cases, Etc.
Pie-Crust
Shortened pie-crust is made by using for one pie ⅔ of a cup of flour, with ⅓ of a teaspoon of baking powder and ¼ of a teaspoon of salt in it. Sift this onto ½ a cup of cocoanut butter or ½ a cup of butter, or these two in equal proportions, dampen with ice-water, and roll out five or six times. Keep ice-cold until used.