Potato Pastry. Time—1 hour.
¼ lb. cold boiled potatoes, 2 oz. potato flour, 2 oz. dripping, a pinch of salt, a very little water.
Mash the potatoes through a sieve, then add the salt and potato flour, and rub in the fat. Mix to a paste with a very little cold water. Proceed as in fruit pie, [page 45].
This paste may be used for meat pie, tartlets, &c., and will be found very light.