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.
34. SOUR-CREAM PASTRY.--A slightly different kind of pastry can be made
by using sour cream for the liquid and adding a small quantity of soda
to neutralize the acid in the cream. Besides providing a means of using
up cream that has become sour, this recipe makes a pastry that appeals
to most persons.