PASTRY Ruth Malloch

1/2 c. chilled butter or margarine @ €s Tiour 1/2 c. chilled lard 1/4 tsp. salt

Blend together in a bowl using pastry blender or two knives, until mixture has a coarse granulated consistency. Add ice cold water, a few drops at a time and mix in with a knife until pastry is workable. Roll as little as possible when making up. Coldness of ingredients is very important, and pastry will be improved if you freeze made up shells, and put them directly from freezer into oven (adding filling or not, as required). sake in 450F oven.

PASTRY Kay Baher 3 c. once-sifted flour 6 0Z. margarine and butter,

1 tsp. fine sugar 1 egg yolk mixed Pinch salt Water to make stiff paste

Put flour, sugar and salt in bowl. Rub in butter until it is like fine breadcrumbs. Add yolk with very little water to make a stiff past. Knead lightly and roll out for use.