QUALITY PASTE. The accompanying recipe gives directions for a very good quality of paste. As will be noted, the lard, which is used for part of the shortening, is added to the flour, and the butter, which forms the other part, is worked into the dough. If the directions here given are carefully followed, excellent results can be expected.

• 2 c. flour
• 1/4 tsp. salt
• 1/4 c. lard
• 1/3 to 1/2 c. water
• 1/2 c. butter

Sift the flour and salt into a mixing bowl. Add the lard and chop very fine. Add enough water to make a stiff dough. This will require just a little more water than the pastes previously given. Roll the paste in a rectangular form, spread the butter evenly over the paste, and fold so as to make three layers. Turn half way round and roll out so as to make a rectangle in the opposite direction. Fold, turn, and roll in this way four times, handling the rolling pin and paste as lightly as possible. Use to cover the pan and bake in a quick oven.

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