A Paste for Sweet Meats

Ingredients

• 1/3 pound butter
• 1 pound lard
• 2 pounds flour
• 4 egg whites
• water
• 1 1/2 pounds suet
• 6 pounds flour
• 1 spoonful salt
• cream
• 2 1/2 pounds butter

Instructions

1. No. 7: Rub one third of a pound of butter and one pound of lard into two pounds of flour.
2. No. 7: Wet with four well-beaten egg whites and add water as needed to make a paste.
3. No. 7: Roll in the remaining shortening over ten or twelve rollings, then bake quick.
4. No. 8: Rub one and a half pounds of suet into six pounds of flour with a spoonful of salt.
5. No. 8: Wet with cream and roll in two and a half pounds of butter over six or eight turns; good for a chicken or meat pie.