Directions for Cookery, in its Various Branches

then roll it into a scroll. Cut it into as many pieces as you want sheets of paste, and roll them out half an inch thick. Suet paste should always be boiled. It is good for plain puddings that are made of apples, gooseberries, blackberries or other fruit; and for dumplings. If you use it for pot-pie, roll it the last time rather thicker than if wanted for any other purpose. If properly made, it will be light and flaky, and the suet imperceptible. If the suet is minced very fine, and thoroughly incorporated with the flour, not the slightest lump will appear when the paste comes to table. The suet must not be melted before it is used; but merely minced as fine as possible and mixed cold with the flour. If for dumplings to eat with boiled mutton, the dough must be rolled out thick, and cut out of the size you want them, with a tin, or with the edge of a cup or tumbler. DRIPPING PASTE. To a pound of fresh beef-dripping, that has been nicely clarified, allow two pounds and a quarter of flour. Put the flour into a large pan, and mix the dripping with it, rubbing it into the flour with your hands till it is thoroughly incorporated. Then make it into a stiff dough with a little cold water, and roll it out twice. This may be used for common meat pies. LARD PASTE. Lard for paste should never be used without an equal quantity of butter. Take half a pound of nice lard, and half a pound of fresh butter; rub them together into two pounds and a quarter of flour, and mix it with a little cold water to a stiff dough. Roll it out twice. Use it for common pies. Lard should always be kept in tin. POTATO PASTE. To two quarts of flour, allow fourteen good sized potatoes. Boil the potatoes till they are thoroughly done throughout. Then peel, and mash them very fine. Rub them through a cullender. Having sifted the flour into a pan, add the