3. SHORT CRUST.
1/2 lb. flour, 3 ozs. nutter or butter.
Rub the nutter or butter lightly into the flour. Add enough cold water to make a fairly stiff paste. Roll it out to a 1/4 inch thickness. It is now ready for use.
1/2 lb. flour, 3 ozs. nutter or butter.
Rub the nutter or butter lightly into the flour. Add enough cold water to make a fairly stiff paste. Roll it out to a 1/4 inch thickness. It is now ready for use.