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Paste for Boiled Puddings

1 pound of flour 6 ounces of butter 1 heaping teaspoon of baking powder Water Take out two large tablespoons of the flour to work up the paste, and mix the rest with the baking-powder. When these have been well-mixed, rub in the butter, and stir in as much water as will make a rather stiff paste. Flour a pastry-board, and roll out the paste to half an inch in thickness. Fold the pastry in three, and roll out again, when it will be ready for use. Keep the board and rolling-pin well floured with the flour that was taken from the pound at first. This pastry can be used equally well for either fruit or vegetable pies. If the paste is to be kept several days before using it should be wrapped in a napkin and put in a cool place so no crust will be formed. In making paste everything should be cold and the dough handled as little as possible.