German Paste
| 5 cupfuls flour 1 1/2 cupfuls Crisco 1/3 cupful ground almonds 1 cupful sugar | 2 eggs 2 yolks of eggs 1 1/3 teaspoonfuls salt Water |
Sift flour and almonds into basin, rub Crisco into them, add salt, sugar, eggs well beaten and water to make stiff paste. Leave in cool place two hours, then roll out and use for pies and tartlets.
Sufficient for four pies.