15. Pie Pastry.
To every pound of flour, allow 3-ozs. of lard, 3-ozs. of dripping, 3 teaspoonsful baking powder, and half a teaspoonful salt. Mix to a stiff dough with cold water and use as required.
To every pound of flour, allow 3-ozs. of lard, 3-ozs. of dripping, 3 teaspoonsful baking powder, and half a teaspoonful salt. Mix to a stiff dough with cold water and use as required.