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Fancy Pastry

UCCESS in pastry-making depends upon the lightness and, flakiness of the crust. Pastry flour should always be used. It contains a large proportion of starch and is made of winter wheat, while bread flour is made of spring wheat and has the larger amount of gluten. Butter alone, or a mixture of half lard and half butter should be used for the shortening. Pastry made with lard alone is especially indigestible and is never as flaky as when made with butter.