SHORT PASTRY—­No. 1

* 1 lb.  Flour * * 6 or 8 oz.  Dripping * * 1 gill Water * * Total Cost—­2d. * Sift the flour into a basin, rub in the dripping very lightly until it is quite fine, mix into a very stiff dough with the water, turn on to a floured board, and knead into a smooth paste.  Roll out to the required thickness, and it is ready at once.  This will be found an exceedingly nice paste for everyday pies, and it is very wholesome.  The dripping should be clarified, directions for which are given elsewhere.

SHORT PASTRY—­No. 2

* 1 lb.  Flour—­2d. * * 8 oz.  Butter * * 1 gill Water * * Juice of Half a Lemon—­6d. * * Total Cost—­8d. * Sift the flour into a basin, rub the butter lightly in, until it is fine as bread crumbs; make a well in the centre, and strain the lemon juice.  Mix into a stiff paste with the water, knead for a few minutes until it is quite smooth, it is then ready for use.  A crust may be made with lard just in the same way; this is much lighter of digestion than a butter crust, and should always be given to anyone suffering from a weak digestion.

FLAKY CRUST

* 1 lb.  Flour—­2d. * * 4 oz.  Butter—­3d. * * 4 oz.  Lard * * 1/2 pint Water * * Juice of Half a Lemon—­2d. * * Total Cost—­7d. * Sift the flour into a basin, cut about one ounce of the lard into it with a knife, then mix into a paste with the water; it should be about the same consistency as the butter.  Roll it out evenly, and lay on it small pieces of the butter and lard, sprinkle with flour and roll into three; roll out again and proceed as before.  It is ready for use at once if required, but it is much improved by standing in a cool place for an hour.  This kind of pastry requires a very quick oven; and if used for meat pies, a piece of buttered paper should be laid over the top as soon as it has rise, to prevent it getting too brown.

SUET PASTRY—­No. 1

* 1 lb.  Flour—­2d. * * 10 oz.  Beef Suet * * 1/2 pint Water—­3d. * * Total Cost—­5d. * Sift the flour into a basin, and make it into a firm paste with the water.  Free the suet from skin, and put it twice through a sausage machine.  Roll the paste out, and put half over it in very tiny pieces; sprinkle with flour and fold into three.  Double the ends over till they meet, roll out again, and put on the rest of the suet and proceed as before.  It is then ready for use, but is much improved by standing for an hour in a cold place.  This is a very wholesome pastry, and particularly nice for meat pies.  If it is properly made, it ought to rise like the best puff pastry; it is an easy crust to make in hot weather, when the puff crusts made with butter are troublesome.

SUET PASTRY—­No. 2