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Pastry (Has fallen somewhat into)

Pastry has fallen somewhat into disfavor, on account of its unwholesome properties, but as many persons still use it, we will give some directions for making it as wholesome and palatable as possible.

It is a great mistake to use what is called "cooking butter" and old lard for pastry. Only fresh butter and sweet lard should be employed for the purpose, and in summer these should be placed on ice before being used for pastry. Pastry, like cake, should be made in the cool of the morning, and it should be eaten fresh, as, unlike cake, it will not admit of being kept. If a marble slab cannot be obtained, it is well to keep a thick wooden board exclusively for rolling out pastry. Handle as little as possible, and if anything should prevent you from putting it on to bake as soon as it is rolled out, put it on ice in the interim, as this will make it nicer and more flaky. Sometimes there is a delay about getting the oven or fire ready, in which case the cook generally leaves the pastry lying on the kitchen table; but its quality would be much improved if it were put on the ice instead, whilst waiting to be baked.