for five or six puddings.


Another Way.

To three and a half pounds of sifted flour, put two pounds of lard, and
a piece of volatile salts (as large as a full sized nutmeg) dissolved in
a little water;--make a pretty stiff paste; then roll in three-quarters
of a pound of butter. This will make about eight pies and twelve shells.


Puff Paste.

Sift a pound of flour, and take out a quarter for rolling, divide a
pound of butter into four parts, cut one part of the butter into the
flour with a knife, make it a stiff dough with water, roll it out, and
flake it with part of the butler, do this three times till it is all in,
handle it as little as possible, and keep it in a cool place. This
quantity will make crust sufficient for three puddings and ten puffs.
They should bake with a quick beat, but do not let them burn, they will
take from ten to fifteen minutes to bake, according to the number of
layers of paste. Do not put on the preserves till a short time before
they are eaten.


Rich Mince Pies.

Take four pounds of beef, boiled and chopped fine, pick and chop three
pounds of suet, wash two pounds of currants, and one of raisins; grate
the peel of two lemons, and put in the juice, pound a spoonful of dried