PIES AND TARTS . 139

Some put salt and pepper to it ; but experience has proved that it keeps much better without them . Beef - suet may be done in the same way ,

and is very good for pastry or frying

Another Way to make Lard .

Cut the fat as above , put it in an earthen jar , and set it in a kettle of boiling water ; when there is a quantity melted , pour it off , and do as directed in the last receipt . This method of doing it is more delicate , but it takes longer time . It is fit for any kind of potting , and equal to butter for any purpose in pastry , frying , & c .

A Dripping Crust ,

Take a pound and quarter of clarified dripping ; rub it very fine into three pounds of flour ; make it into a paste with cold water . Or you may makc hot crust . with the same quantity , by melting the dripping in water , and mix ing it with the flour while hot .

Crust for Family Pies , when Butter is dear .

Cut some slices of beef - suet very thin ; put some flour on the dresser , lay the suet upon it ; roll it with a rolling pin till it is quite soft ; rub it very fine into some flour , and mix it with cold water . It is much better done this way than chopped , and makes a very good crust for any pie that is to be eaten hot , or for fruit puddings .