Six pounds of flour generally makes seven pies.
Put the flour into a deep pan, rub in the lard till not a bit is left, add the salt. Make a hole in the centre of flour, take the boiling milk, pour with the left hand and stir with a large wooden spoon with the right hand. Work all together into a stiff paste. It may want a little more milk, so it is best to have more ready.
When all the flour is well worked in, knead it for twenty minutes (near the fire), it should then be quite smooth. Cover over to keep warm, but not too near the fire, and in an hour’s time it will be ready for use.
FRENCH DRESSING
3 tablespoonfuls of oil.
½ tablespoonful of lemon juice or vinegar.
½ teaspoonful of salt.
3 shakes of pepper.
Stir together till all is well mixed.
Many people prefer this dressing without pepper and with a saltspoonful of sugar in its place; you can try it both ways.
TOMATO AND LETTUCE SALAD
Peel four tomatoes; you can do this most easily by pouring boiling water over them and skinning them when they wrinkle, but you must drain off all the water afterward, and let them get firm in the refrigerator; wash the lettuce and gently pat it dry with a clean cloth; slice the tomatoes thin, pour off the juice, and arrange four slices on each plate of lettuce, or mix them together in the large bowl, and pour the dressing over.