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52 Domestic Cookery and

and should have more water. Fruit stewed in this way
is very good to put on the table to eat with meat.
Bell-metal, copper, and brass kettles require very nice
cleaning immediately before they are used, or it will
endanger your health. Vinegar with salt or ashes
should be used; save the vinegar that is left in the
pickle jars for this purpose.

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 butter; do this three times, till it is all in; handle it
as little as possible, and keep it in a cold place; this will
make about twelve puffs; they should bake with a
quick heat, but do not let them burn; they will take
from ten to fifteen minutes to bake, according to the
numer of layers of paste; do not put on the preserves
till a short time before they are eaten.

For top Pie Crust.

Sift a pound and a half of flour, and take out a quarter
for rolling; cut in it a quarter of a pound of lard, mix it
with water and roll it out; cut half a pound of butter in
two and put it in at two rollings with the flour that was
left out.
For making the bottom crust of pies, cut half a pound
of lard into a pound of flour, with a little salt, mix it
stiff, and grease the plates before you make pies; always
make you paste in a cold place, and bake it soon.

Paste for Puddings.

Sift a pound of four, have half a pound of butter and
quarter of a pound of lard, save out a quarter of the flour
for rolling, cut the lard into the remainder, and mix it
with water; roll it out and flake in half of the butter;