1 teaspoonful of salt.
Mix all the dry ingredients together and rub through a sieve into a bowl. Add the butter and lard, and cut and mix with a knife until the shortening is in fine bits. Now add the cold water, still stirring with a knife. Sprinkle the board lightly with flour, and turn the paste out upon it. Roll down into a square sheet about one fourth of an inch thick. Fold up and roll down again. Do this four times; then put away to chill. This paste is suitable for meat and fruit pies, baked dumplings, tarts, etc.
Plain Paste.
1 pint of sifted flour.
2 tablespoonfuls of butter.
3 tablespoonfuls of lard.
2 teaspoonfuls of baking powder.
1 teaspoonful of sugar.
2 teaspoonfuls of salt.
1 generous gill of cold water.