They should be kept cold until they go into the oven. It is the sudden change in temperature, as much as the actual ingredients used, that makes pastry light. If soft butter and lukewarm water are used the result must be poor pastry — tough and not appetizing.

For plain paste, lard or a mixture of lard and butter should be used; for very plain crusts, lard and good beef drippings; but for puff paste, butter must be used.

It is often desirable to have pastry that is light, flaky and tender without being too rich, and this result can be attained by the addition of a little Baking Powder and the reduction of the amount of fat used. Where a rule calls for one and one-half cups of flour and two-thirds of a cup of fat — lard or butter — the housekeeper may take half a cup of fat and a teaspoonful of Baking Powder to the cup and a half of flour, and have equally good results as to appearance and flavor, at much less expense.

All paste is better if chilled before it is baked. If convenient it should be made the day before it is to be used.

In making fruit pies always put the sugar with the fruit — not on top — or the crust will be soggy.

A marble or slate pastry-board and a glass or china rolling-pin are the best for pastry, because of their coldness; but if the ordinary utensils are cold, good results will be obtained.

-- L.W.