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FLEAD CRUST. 



Flead is the provincial name for the leaf, or insido fat 

 of a pig, which makes excellent crust when fresh, much 

 finer, indeed, than after it is melted into lard. Clear it 

 quite from skin, and slice it very thin into the flour ; add 

 sufficient salt to give flavor to the paste, and make the 

 whole up smooth and firm with cold water ; lay it on a 

 clean dresser, and beat it forcibly with a rolling-pin, until 

 the flead is blended perfectly with the flour. It may then 

 be made into cakes with a paste-cutter, or used for pies, 

 round the edges of which a knife should be passed, as the 

 crust rises better when cut than if merely rolled to the 

 proper size. With the addition of a small quantity of but- 

 ter,* which should be rolled in after the paste is made, it 

 will be found equal to fine puff-crust, with the advantage 

 of being more easy of digestion. 



COMMON SUET-CRUST FOR PIES. 



In many families this is preferred both for pies and 

 tarts, to crust made with butter, as being much more 

 wholesome ; but it should never be served, unless espe- 

 cially ordered, as it is to some persons peculiarly distaste- 

 ful. Chop the suet extremely fine", and add from six to 

 eight ounces of it to a pound of flour, with a few grains 

 of salt ; mix these with cold water into a firm paste, and 

 work it very smooth. Some cooks beat it with a paste- 

 roller, until the suet is perfectly blended with the flour ; 

 but the crust is lighter without this. In exceedingly sul- 

 try weather, the suet, not being firm enough to chop, may 



* Six ounce* of flead, with two of butter, to the pound of flour, will make rood 

 r-m'-on crust ; hall' u much again, with Uie mine weight of flour, ex&UcjU cntet ; a 

 i Mpoonful of salt will be required with either. 



