it, and the butter should be iced as it sets on the paste-board.
After the paste is mixed, it should be put in a covered dish, and
set in cold water till you are ready to give it the last rolling.

With all these precautions to prevent its being heavy, it will not
rise as well, or be in any respect as good as in cold weather.

The handsomest way of ornamenting the edge of a pie or pudding is
to cut the rim in large square notches, and then fold over
triangularly one corner of every notch.


COMMON PASTE FOR PIES.

A pound and a half of sifted flour.
Three quarters of a pound of butter--washed.

_This will make one large pie or two small ones_.

Sift the flour into a pan. Cut the butter into two equal parts.
Cut one half of the butter into the flour, and cut it up as small
as possible. Mix it well with the flour, wetting it gradually with
a little cold water.

Spread some flour on your paste-board, take the lump of paste out
of the pan, flour your rolling-pin, and roll out the paste into a
large sheet. Then stick it over with the remaining half of the
butter in small pieces, and laid at equal distances. Throw on a
little flour, fold up the sheet of paste, flour it slightly, and
roll it out again. Then fold it up, and cut it in half or in four,