Butter, being more wholesome than lard, should always be used if it can be afforded. A mixture of lard and butter is next best. Clarified dripping makes a good crust for meat pies, and cream can also be used. For dumplings nothing can be better than a light biscuit-crust, made as on p. 208. It is also good for meat pies. PLAIN PIE-CRUST. One quart of flour; one even teacup of lard, and one of butter; one teacup of ice-water or very cold water; and a teaspooonful of salt. Rub the lard and salt into the flour till it is dry and crumbly. Add the ice-water, and work to a smooth dough. Wash the butter, and have it cold and firm as possible. Divide it in three parts. Roll out the paste, and dot it all over with bits from one part of the butter. Sprinkle with flour, and roll up. Roll out, and repeat till the butter is gone. If the crust can now stand on the ice for half an hour, it will be nicer and more flaky. This amount will make three good-sized pies. Enough for the bottom crusts can be taken off after one rolling in of butter, thus making the top crust richer. Lard alone will make a tender, but not a flaky, paste. PUFF PASTE. One pound of flour; three-quarters of a pound of butter; one teacupful of ice-water; one teaspoonful of salt, and one of sugar; yolk of one egg. Wash the butter; divide into three parts, reserving a bit the size of an egg; and put it on the ice for an hour. Rub the bit of butter, the salt, and sugar, into the flour, and stir in the ice-water and egg beaten together. Make into a dough, and knead on the molding-board till glossy and firm: at least ten minutes will be required. Roll out into a sheet ten or twelve inches square. Cut a cake of the ice-cold butter in thin slices, or flatten it very thin with the rolling-pin. Lay it on the paste, sprinkle with flour, and fold over the edges. Press it in somewhat with the rolling-pin, and roll out again. Always roll _from_ you. Do this again and again till the butter is all used, rolling up the paste after the last cake is in, and then putting it on the ice for an hour or more. Have filling all ready, and let the paste be as nearly ice-cold as possible when it goes into the oven. There are much more elaborate rules; but this insures handsome paste. Make a plainer one for the bottom crusts. Cover puff paste with a damp cloth, and it may be kept on the ice a day or two before baking. PATTIES FROM PUFF PASTE.