The flour is made into a stiff paste with cold water, and rolled out on a board with a paste pin to the thickness of about one quarter of an inch, the board being previously sprinkled over with flour to prevent the dough from sticking to the board. About one-sixth part of the butter, in pieces of the size of a nutmeg, is put over the extended paste, and the whole again dusted with flour; the paste is then doubled up and rolled out as before. A like portion of butter is again distributed over the paste, which, after being doubled up, is rolled out, and the same operation is repeated till the whole quantity of butter is thus incorporated with the flour. Part of the paste is then laid, one quarter or half an inch in thickness, over the inside of a deep dish in which the pie is to be baked, and the meat, cut in chops or slices, is put into the dish, together with the seasonings, and a portion of water or gravy, about one tea cup full, to one pound of meat. The contents of the basin are then covered with a lid, made of the remainder of the paste, rolled out rather thicker than the inside lining of the dish, and the lid is made to adhere to the inside sheeting, which should extend over the rim of the dish, by pressing the top paste close upon the margin. A few small holes are then made in the top crust, and the pie is put in the oven. The baking should be slow. If the pie be put into a hot oven, the crust becomes hard, and many a cook is blamed for making bad pies, when the fault really lies with the baker. A light and flaky pie crust can only be produced by the judicious application in the manner stated, of the butter, or fatty matter. By this means the butter is distributed, in distinct layers, through the mass of the pie crust. The flour dusted over each layer prevents the paste forming one mass, or, as it is called, becoming heavy. The more frequently, therefore, the paste is rolled out with butter, lard, or other fat, interposed between each layer, provided the layers are dusted over with flour, the more flaky will be the pie; and hence, also, by increasing the quantity of butter, to a certain limit, the flakeness of the pie crust becomes increased. Pastry cooks usually allow from ten to twelve ounces of butter to one pound of flour for making a light puff paste, such as they use for tarts and patties. PUDDINGS Are of two kinds; the first consists of a farinaceous dough, containing a portion of butter or other fat, inclosing any kind of meat or fruit, and rendered eatable by boiling; it may be termed _a boiled pie_.