paddle or wooden spoon and use as
butter.

SUGGESTIONS FOR PASTRY

Whole wheat makes a more tasty crust than bread flour and all rye
pastry has even better flavor than wheat flour pastry. Half wheat or
rye and the other half cornmeal (white or yellow) makes an excellent
pastry for meat or fish pie. If cornmeal is added, use this recipe:

CORNMEAL PASTRY FOR MEAT OR FISH

1/2 cup cornmeal
1/2 cup rye or wheat flour
2 tablespoons fat
1/3 cup cold or ice water
1 teaspoon baking powder

Sift dry ingredients. Cut in fat. Add water and roll out on well
floured board.

PASTRY MADE WITH DRIPPING

Well made, digestible pastry should have a minimum of fat to make a
crisp flaky crust. It should be crisp, not brittle; firm, not crumbly.
Pastry may be made in large amounts, kept in refrigerator for several
days and used as needed. Roll out only enough for one crust at a time
as the less pastry is handled, the better.

PLAIN PASTRY

1 cup flour
1/3 cup fat
1/2 teaspoon salt
About 1/4 cup cold or ice water

Mix flour and salt. Cut in fat and add just enough cold or ice water
to make the mixture into a stiff dough. Roll out. This recipe makes
one crust.

MEAT OR FISH PIE CRUST

2 cups flour
4 teaspoons baking powder
1/3 cup any kind of dripping
1 cup meat stock or milk
1 teaspoon salt

Sift dry ingredients. Cut in fat if solid, or add if liquid. Stir in
meat stock or milk to make a soft dough. Place on top of meat or
fish with gravy in greased baking dish and bake 30 to 40 minutes in
moderately hot oven.

VARIOUS USES FOR LEFTOVER FATS

CREOLE RICE

2 tablespoons savory drippings
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon cayenne
1-1/2 cups tomato juice and pulp
1 teaspoon onion juice
2 tablespoons chopped green pepper
1 tablespoon chopped olives
1 cup of rice
1 cup water

Wash rice and soak in water 30 minutes. Melt fat, add dry ingredients
and gradually the tomatoes. Stir in rice and other ingredients, also
the water in which rice was soaked. Cook slowly one-half hour or until
rice is tender.

POTATOES ESPAGNOLE

2 cups pared and sliced potatoes
2 tablespoons bacon drippings
2 tablespoons minced onion
1/2 teaspoon salt
1/4 tablespoon cayenne
1-1/2 cups boiling water
1 tablespoon chopped green pepper or pimento

Melt drippings. Add onion and cook until slightly brown. Add other
seasonings and