according to the size of your pies. Roll it out into round sheets
the size of your pie-plates, pressing rather harder on the
rolling-pin.

Butter your pie-plates, lay on your under crust, and trim the
edge. Fill the dish with the ingredients of which the pie is
composed, and lay on the lid, in which you must prick some holes,
or cut a small slit in the top. Crimp the edges with a sharp
knife.

Heap up the ingredients so that the pie will be highest in the
middle.

Some think it makes common paste more crisp and light, to beat it
hard on both sides with the rolling-pin, after you give it the
first rolling, when all the butter is in.

If the butter is very fresh, you may mix with the flour a
salt-spoonful of salt.


MINCE PIES

One pound and a half of boiled beef's heart, or fresh
tongue--chopped when cold.
Two pounds of beef suet, chopped fine.
Four pounds of pippin apples, chopped.
Two pounds of raisins, stoned and chopped.
Two pounds of currants, picked, washed, and dried.
Two pounds of powdered sugar.