Into 1 quart of flour stirr 1 teaspoonful of salt, if you intend to use butter as shortening. If you intend to use half butter and half lard stir in 2 teaspoons of salt. Cut \ pound of shortening into the flour, but do not moisten the flour in stirring it in. With 1/2 tumbler of cold water wet the flour as lightly as possible to a stiff paste. Flour the moulding board and the rolling pin, roll out the paste to 1/2 an inch in thickness, cover it with 1/4 of a pound of the shortening, cut in small bits, sprinkle with flour, roll it up into a long roll, flour it again, fold in the ends, and with the rolling pin floured, roll it out again to 1/2 an inch in thickness. Cover it with another pound of shortening and repeat the same process as before, then roll it out and use immediately.
One teacup of lard, 3 teacups of flour, pinch of salt. Mix lard and flour together until fine, then add water to make proper consistency to roll. Don't work much.
Rub 1/2 a pound of butter into 1 pound of flour, whites of 4 eggs beaten, 2 ounces of loaf sugar.
One pound of flour, 1 pound of butter, 1 egg. Mix the flour and a lump of butter or lard, size of an egg, and the egg to a very stiff paste with cold water. Knead well for 10 or 15 minutes; divide the butter into 6 equal parts, squeeze the buttermilk all out of the butter. roll the paste and spread on 1 part of the butter, dredging it with flour. Repeat until all of the butter is rolled in.
One pint of flour, heaping tablespoon of lard, a little water, spread the dough and roll the butter into the crust, a little salt.
"Rhubarb takes all flavors and gives none, therefore, it helps to make up a deficiency of a more costly material".
Wash your rhubarb, mince it fine, sweeten it and bake it until soft, when cold stir in raspberries or other fruit, and make into pies.