3. Notes on fat:
(1) Fat is used to destroy the elasticity of the gluten, so that it will not be tough when cooked.
(2) Butter, lard, or dripping may be used.
(3) Lard makes more tender pastry than butter.
(4) Butter gives the best flavour.
(5) Half butter and half lard makes a good mixture.
(6) Layers of fat may be put in between layers of pastry, to separate it into flakes.
(7) If two fats are used, the softer is cut into the flour, and the harder one laid on the paste and folded in.
4. Notes on water: