*Plain Pastry Crust—III
(For Tarts)
4 ozs. butter
2 ozs. lard
10 ozs. flour
Beat the butter to a cream. Rub butter and lard very carefully into the flour, adding a little salt. Mix with as little water as possible.
(For Tarts)
4 ozs. butter
2 ozs. lard
10 ozs. flour
Beat the butter to a cream. Rub butter and lard very carefully into the flour, adding a little salt. Mix with as little water as possible.