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Lard and Butter Pastry

Rub a pound of lard into two pounds of flour, and roll it out. Roll out half a pound of butter on the board, and dredge a little flour upon it. Lift the floured butter on the pastry, fold them up together, and roll out once. Pastry is better when made in a cool place, and should be rolled out, if convenient, on a marble slab. Time, a quarter of an hour to prepare. Probable cost, 1s. 10d. for this quantity.