Sugar Paste for Tartlets
1 cupful sugar
4 cupfuls flour
1/2 cupful Crisco, generous measure
1/2 teaspoonful salt
3 eggs
1 lemon
Sift flour on to baking board, make hole in center, and put in grated lemon rind, salt, sugar, eggs, and Crisco. Mix the whole to a stiff pastry. This paste is used for the bottom layer of pies and to line tartlet tins of various kinds. It is excellent for turnovers. Sufficient for thirty tartlets.