BUTTER CRUST, for Boiled Puddings

Ingredients

• To every lb. of flour
• 6 oz butter
• 1/2 pint water

Instructions

1. With a knife, work the flour to a smooth paste with 1/2 pint of water;
2. roll the crust out rather thin;
3. place the butter over it in small pieces;
4. dredge lightly over it some flour, and fold the paste over;
5. repeat the rolling once more, and the crust will be ready for use.
6. It may be enriched by adding another 2 oz. of butter; but, for ordinary purposes, the above quantity will be found quite sufficient.