paste; place the butter on this and fold the
edges of the paste over, so as to hide it; roll it out again to the
thickness of a quarter of an inch; fold over one-third, over which
again pass the rolling-pin; then fold over the other third, thus
forming a square; place it with the ends, top and bottom before you,
shaking a little flour both under and over, and repeat the rolls and
turns twice again as before. Flour a baking-sheet, put the paste on
this and let it remain on ice or in some cool place for half an hour;
then roll twice more, turning it as before; place it again upon the
ice for a quarter of an hour, give it two more rolls, making seven in
all, and it is ready for use when required.

RULE FOR UNDER CRUST.

A good rule for pie crust for a pie requiring only an under crust, as
a custard or pumpkin pie, is: Three _large_ tablespoonfuls of flour
sifted, rubbing into it a _large_ tablespoonful of cold butter, or
part butter and part lard, and a pinch of salt, mixing with _cold_
water enough to form a smooth, stiff paste, and rolled quite thin.

PLAIN PIE CRUST.

Two and a half cupfuls of sifted flour, one cupful of shortening, half
butter and half lard cold, a pinch of salt, a heaping teaspoonful of
baking powder sifted through the flour. Rub thoroughly the shortening
into the flour. Mix together with half a teacupful of _cold_ water, or
enough to form a rather stiff dough; mix as little as possible, just
enough to get it into shape to roll out; it must be handled very
lightly. This rule is for two pies.

When you have a little pie crust left do not throw it away; roll it
thin, cut in small squares and bake. Just before tea put a spoonful of
raspberry jelly on each square.

PUFF PASTE OF SUET.

Two cupfuls of flour, one-half teaspoonful of salt, one teaspoonful of
baking powder, one cup of chopped suet, freed of skin, and chopped
very fine, one cupful of water. Place the flour, sifted with the
powder in a bowl, add suet and water; mix into smooth, rather firm
dough.

This paste is excellent for fruit puddings and dumplings that are
boiled; if it is well made, it will be light and flaky and the suet
impreceptible. It is also excellent for meat pies, baked or boiled.
All the ingredients should be very cold when mixing, and the suet
dredged with flour after it is chopped, to prevent the particles from
adhering to each other.

POTATO CRUST.

Boil and mash a dozen medium-sized potatoes, add one go