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Crust, Lard

Rub half a pound of lard into a pound of flour, add a pinch of salt, and make it into a paste by mixing with it a cupful of water. The unmelted lard, freed from skin and thinly sliced, makes very good pastry; but a mixture of lard and dripping, or lard and butter, makes a better crust than lard alone. Time to prepare, twenty minutes. Probable cost, 10d. per pound.