_Laboratory management._——Effective work in batters cannot be accomplished with less than 1/2 cup liquid, though a smaller portion is sometimes used. It is well to have some group work, so that the pupils may learn to beat larger quantities. If there is a school lunch room, large quantities may be utilized there. =Pastry.=——Pastry is a stiff dough with a large proportion of shortening, and is flaky when baked rather than porous. Pastry and pies should not be used as a staple food, but when well made and properly masticated, pies may be eaten occasionally by people in good health. The crust should be flaky, and thoroughly baked. =11. Foundation recipes for pastry.= 1. Proportions. (1) _Plain crust._ This crust is more digestible and more economical than the “short” or rich crust and may be used for English deep apple pie, or meat or chicken pies. Flour 2 cups Baking powder 2 teaspoonfuls Salt 1/2 teaspoonful Fat (butter or lard, or half of each) 1/2 cup (measured solid) Ice water 1/4 cup (2) _Short crust._ Flour 2 cups Salt 1/2 teaspoonful Fat (equal parts butter and lard) 2/3 cup Ice water 1/2 cup (3) _Rich flaky crust._ Same as (2) (more fat is to be added later) 2. Method of mixing for all. Have all the ingredients and utensils icy cold. Mix the dry ingredients and cut in the fat with two knives. Stir in the ice water until the dough will just hold together. Toss upon a floured board and roll to 1/4 inch or less in thickness. Roll this up. If not ready to be used, this pie crust may be covered with moist cheesecloth and put on the ice until wanted. This amount of crust will make two medium-sized pies with two crusts each. 3. Method of shaping. _For plain crust._——Cut off 1/2 of the roll of crust. Roll out to about 1/8 inch thickness. Have a deep dish ready containing either the apple or meat fillings (see recipes below) and with the edge of dish buttered. Invert a small cup in the center of the dish to hold up the crust if apples are used. Lay the rolled-out crust over the top, having rolled it a little larger than the dish. Turn under the edges of the crust and crimp them down on the dish. Make several small cuts in the top of the crust to let the steam escape. Bake in a moderate oven until the filling (if apples) is cooked and the crust brown.