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Excellent Recipe for Pastry

Four teacups flour, one teacup firm butter, one teacup nice lard, one teacup ice water, one teaspoonful salt. Mix the lard and butter in the flour with a large, flat knife, then add the ice water. Do not touch it with the hands. Take it up in a rough-looking mass, roll it out quickly-not too thin. Cut it with a very sharp knife around the edges of the patty-pans. When intending to bake lemon puddings or cheese-cakes, let the pastry bake four or five minutes before adding butter, as this prevents the pastry from being heavy at the bottom. In summer it is best to put five teacups of flour, instead of four.-Mrs. M.C.C.