Plain Paste

Beat the white of one egg with one tablespoonful of lard. Work it into one quart of flour with the hands till fine as meal. Add about one cup of ice water. Roll out, and put half a pound of butter in the paste in little pieces, either all at once or half of it at a time. Dredge lightly with flour. Fold the edges over, roll up, pat, and roll out. (Mrs. Tilton)-Mrs. Lincoln's Boston Cook Book, by Mary Johnson Bailey Lincoln, page 324, Boston: Roberts Brothers, 1884