Ingredients.—To every lb. of flour allow ½ pint of water, 1½ oz. of butter, 1½ oz. of lard, ½ saltspoonful of salt. Mode.—Put into a saucepan the water; when it boils, add the butter and lard, and when these are melted, make a hole in the middle of the flour; pour in the water gradually, beat it well with a wooden spoon, and be particular in not making the paste too soft. When it is well mixed, knead it with the hands until quite stiff, dredging a little flour over the paste and board to prevent them from sticking. When it is well kneaded, place it before the fire, with a cloth covered over it, for a few minutes; it will then be more easily worked into shape. This paste does not taste so nicely as a richer one, but it is worked with greater facility, and answers just as well for raised pies, for the crust is seldom eaten. Average cost, 5d. per lb.
CRUST, Dripping, for Kitchen Puddings, Pies, &c.
Ingredients.—To every lb. of flour allow 6 oz. of clarified beef dripping, ½ pint of water. Mode.—After having clarified the dripping, weigh it, and to every lb. of flour allow the above proportion of dripping. With a knife, work the flour into a smooth paste with the water, rolling it out three times, each time placing on the crust 2 oz. of the dripping broken into small pieces. If this paste is lightly made, if good dripping is used, and not too much of it, it will be found good; and by the addition of two tablespoonfuls of fine moist sugar, it may be converted into a common short crust for fruit pies. Average cost, 4d. per lb.
CRUST, Lard or Flead.
Ingredients.—To every lb. of flour allow ½ lb. of lard or flead, ½ pint of water, ½ saltspoonful of salt. Mode.—Clear the flead from skin, and slice it into thin flakes; rub it into the flour, add the salt, and work the whole into a smooth paste, with the above proportion of water; fold the paste over two or three times, beat it well with the rolling-pin, roll it out, and it will be ready for use. The crust made from this will be found extremely light, and may be made into cakes or tarts; it may also be very much enriched by adding more flead to the same proportion of flour. Average cost, 8d. per lb.
CRUST, Suet, for Pies or Puddings.
Ingredients.—To every lb. of flour allow 5 or 6 oz. of beef suet, ½ pint of water. Mode.—Free the suet from skin and shreds, chop it extremely fine, and rub it well into the flour; work the whole to a smooth paste with the above proportion of water; roll it out, and it is ready for use. This crust is quite rich enough for ordinary purposes, but when a better one is desired, use from ½ to ¾ lb. of suet to every lb. of flour. Some cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter. It should then be laid on the paste in small pieces, the same as for puff-crust, and will be found exceedingly nice for hot tarts. 5 oz. of suet to every lb. of flour will make a very good crust; and even ¼ lb, will answer very well for children, or where the crust is wanted very plain. Average cost, 5d. per lb.
CRUST, Common Short.
Ingredients.—To every lb. of flour allow 2 oz. of sifted sugar, 3 oz. of butter, about ½ pint of boiling milk. Mode.—Crumble the butter into the flour as finely as possible, add the sugar, and work the whole up to a smooth paste with the boiling milk. Roll it out thin, and bake in a moderate oven. Average cost, 6d. per lb.