Put the lard and water or milk into a small sauce- pan, bring them to the boil, but do not let them reduce in quantity. Sieve the flour and salt into a clean dry basin and make a well in the centre of them. Pour in the hot liquid, mixing first with a spoon or knife, as it is rather hot, then taking the hand and mixing quickly until all is formed into one lump. Turn out on a floured board, and knead lightly until free from cracks. Use warm and as directed. See Recipe 1472. Note. — Sometimes suet is used instead of lard. It must be minced very finely and melted slowly in a saucepan. Then the milk or water poured on to it, brought to the boil, and strained into the middle of the flour. Suitable for raised pies of all kinds. Probable cost, 2£d. 1445. Raised Pie Crust, 2 £ lb. flour. 2 oz. butter. 2 oz. lard or oil. 1 yolk of egg. £ tea-sp. salt. Water✪ Raised Pie Crust, 2. Sieve the flour and salt, and rub in the butter and fat in the same way as for Short Crust. Butter alone should not be used, as it would make the pastry too soft. Bind together with the yolk of egg and a very little water, keeping the pastry as dry as possible. Knead well, wrap it in a wet cloth or muslin, and let it rest £ hour. Then use as required. Suitable for raised pies made in moulds and timbales. Probable cost, 5 d. 335 PASTRY AND PASTRY DISHES 1446. Flaky Pastry 10 oz. flour. 7 oz. butter I A squeeze of lemon juice A pinch of salt. | Cold water✪ Flaky Pastry. Weigh the butter, and let it lie for some time in cold water before using it. Sieve the flour and salt into a clean dry basin, and add the lemon juice. Lift the butter out of the water, and squeeze it dry in a clean floured cloth. Divide it into four equal pieces. Take one of these pieces and rub it into the flour with the tips of the fingers and thumbs until quite free from lumps. Then add sufficient cold water to form all into one lump. Mix with the hand as lightly as possible, and turn out on to a floured board. Knead lightly until free from cracks, and then roll out into a long narrow strip, rather less than £ inch in thickness. Take one of the remaining portions of butter, and with the point of a knife put it on in small pieces and in even rows all over the pastry, leaving an inch margin without butter round the edges. (If the butter is hard it should be worked on a plate with a knife before commencing.) Now flour the surface lightly, and fold the paste exactly in three. Turn the pastry half round, bringing the joins to the right-hand side. Press down the folds sharply with the rolling-pin, so as to enclose some air. Roll out the pastry again into a long narrow strip, and proceed as before until the two remaining portions of butter have thus been used. If the butter be- comes soft during the rolling, lay the pastry aside for a short time, before completing the process. The last time roll out the pastry to the desired thickness, and if it requires widening, turn it across the board and roll across. Never roll in a slanting direction, or the lightness of the pastry will suffer. This pastry is not quite so rich as puff pastry. It may be kept for several days in cold weather if wrapped in greased paper or in a damp cloth. Note. — Sometimes a beaten white of egg is used along with the water for mixing.

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Put the lard and water or milk into a small sauce- pan, bring them to the boil, but do not let them reduce in quantity. Sieve the flour and salt into a clean dry basin and make a well in the centre of them. Pour in the hot liquid, mixing first with a spoon or knife, as it is rather hot, then taking the hand and mixing quickly until all is formed into one lump. Turn out on a floured board, and knead lightly until free from cracks. Use warm and as directed. See Recipe 1472. Note. — Sometimes suet is used instead of lard. It must be minced very finely and melted slowly in a saucepan. Then the milk or water poured on to it, brought to the boil, and strained into the middle of the flour. Suitable for raised pies of all kinds. Probable cost, 2£d. 1445. Raised Pie Crust, 2 £ lb. flour. 2 oz. butter. 2 oz. lard or oil. 1 yolk of egg. £ tea-sp. salt. Water. Sieve the flour and salt, and rub in the butter and fat in the same way as for Short Crust. Butter alone should not be used, as it would make the pastry too soft. Bind together with the yolk of egg and a very little water, keeping the pastry as dry as possible. Knead well, wrap it in a wet cloth or muslin, and let it rest £ hour. Then use as required. Suitable for raised pies made in moulds and timbales. Probable cost, 5 d. 335 PASTRY AND PASTRY DISHES 1446. Flaky Pastry 10 oz. flour. 7 oz. butter I A squeeze of lemon juice A pinch of salt. | Cold water. Weigh the butter, and let it lie for some time in cold water before using it. Sieve the flour and salt into a clean dry basin, and add the lemon juice. Lift the butter out of the water, and squeeze it dry in a clean floured cloth. Divide it into four equal pieces. Take one of these pieces and rub it into the flour with the tips of the fingers and thumbs until quite free from lumps. Then add sufficient cold water to form all into one lump. Mix with the hand as lightly as possible, and turn out on to a floured board. Knead lightly until free from cracks, and then roll out into a long narrow strip, rather less than £ inch in thickness. Take one of the remaining portions of butter, and with the point of a knife put it on in small pieces and in even rows all over the pastry, leaving an inch margin without butter round the edges. (If the butter is hard it should be worked on a plate with a knife before commencing.) Now flour the surface lightly, and fold the paste exactly in three. Turn the pastry half round, bringing the joins to the right-hand side. Press down the folds sharply with the rolling-pin, so as to enclose some air. Roll out the pastry again into a long narrow strip, and proceed as before until the two remaining portions of butter have thus been used. If the butter be- comes soft during the rolling, lay the pastry aside for a short time, before completing the process. The last time roll out the pastry to the desired thickness, and if it requires widening, turn it across the board and roll across. Never roll in a slanting direction, or the lightness of the pastry will suffer. This pastry is not quite so rich as puff pastry. It may be kept for several days in cold weather if wrapped in greased paper or in a damp cloth. Note. — Sometimes a beaten white of egg is used along with the water for mixing.

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