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Hot Water Paste for Raised Pies

1 cupful of lard. 10 cupfuls of flour. 1 1/2 cupfuls of flour. 2 teaspoonfuls of salt.

Make the water and lard hot, but not boiling, pour into the middle of the flour and stir up gradually. Work it stiff and smooth. Raised pies of all sizes made of the above kind of paste formed by hand, and covered with a top crust more or less ornamented by snipping with a pair of shears, are quite an English institution; small pork pies, eel pies and others being the sole article of trade at some lunch houses; whilst the larger and more elaborate forms are among the Christmas dishes of world-wide fame.