Cranberry Pie
Into one cupful of pastry flour, mix quarter of a teaspoonful of salt; then chop in one tablespoonful of lard. Mix with cold water into a stiff dough. Toss out and pat until flat and long. Put one tablespoonful of butter in little dabs over the paste; sprinkle slightly with flour, fold over in three layers and pat out thin and long. Roll and pat twice; then take half of the paste and roll out to fit the plate. Roll the remainder out long and cut with a pastry jagger into narrow strips. Put a border on the edges, fill with stewed cranberries and make a latticework of the strips of crust across the top. Bake in a quick oven until the crust is brown.