PUFF PASTE.

    1 lb. flour.
    1 lb. butter. 
    Enough ice water to make into a very stiff dough.

If the butter is salty, wash it as follows:  Scald a large bowl, then fill with cold water; wash the hands in hot soapy water, then rinse them in cold water, as this will prevent the butter from sticking to the hands.  Turn the cold water out of the bowl; fill it with ice water, put the butter into it and work with the hands until soft and elastic.  Drain the water from the butter and place on ice until hard.  Sift the flour, put 1/4 of the butter into the flour, cut with a knife or chopping knife until thoroughly mixed; then gradually add ice water until it is moist enough to hold together, turn out on the board or marble slab.  Press into shape, roll lightly until about 1/4 inch thick; cut the remainder of the butter into small pieces, and lay over this layer of dough.  Fold carefully over and over, roll three times.  If the dough should get soft and sticky, place it in a tin or cold plate on the ice to harden between the rollings.  Always fold pastry so as to keep it in layers—­even when cutting off the roll keep the layers one above the other, not turning them on their sides.  For patties, or especially flaky pastry, roll five or six times, provided it is not allowed to get soft.  Pastry should be rolled about as thin as the edge of a plate for tarts, etc., and about 1/3 inch thick for a cover for chicken pie.

PLAIN PASTRY.

    2 cups flour.
    1 cup butter or lard.

Add the butter to the flour, chop with a knife, add enough ice water to make a firm dough.  Roll out, fold, set on ice or in a cold place for at least 1/2 hour before baking.

PASTE FOR MEAT PIES, ETC.

1 pint flour. 1/2 tsp. soda. 1 tsp. cream tartar Or 2 level tsps. baking powder. 1 egg. 1/2 tsp. salt. 1 tsp. cream tartar. 1/4 cup butter or dripping. 1 cup milk.

Mix as for biscuit or shortcake.

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MISCELLANEOUS.

SHEPHERD’S PIE.

Three cups of any kind of cold meat, 6 or 7 potatoes, 1 small onion, 1 cupful of boiling milk, salt, pepper, 1-1/2 cup gravy or stock thickened with 1 tbsp. of flour.  Cut the meat in small pieces and put in a deep earthen dish.  Grate the onion into the gravy and pour over the meat.  Pare, boil, and mash the potatoes.  Add the salt, pepper and milk, and 1 tbsp. of butter or dripping.  Cover the meat with this and bake in a moderate oven until nicely brown.

BEEF STEW.