For Covering Meat or Vegetable Pies

• 1 lb. dry floury potatoes
• 1 lb. plain flour
• 2 oz. lard
• 2 oz. dripping
• pinch of salt
• 2 teasp. baking-powder
• 1 egg
• warm milk to mix

Bake sufficient potatoes (in their skins) to give 1 lb. potatoes. Remove skins and either mash the potatoes or rub them through a fine wire sieve. Rub the fat lightly into the flour and add the potatoes, salt and baking–powder. Add the beaten egg and enough milk to mix to a smooth paste.

Use as required.