Put apound of sifted flour into a bowl, work into it half a pound of sweet lard or beef drippings, with adessertspoonful of salt. When it is thoroughly mixed put to it enough cold water to bind together. Flour the paste slab, or table, and rolling pin. Take a part of the paste and roll it to less than a quarter of an inch in thickness. This will be quite rich enough for health or taste. A bit of volatile salts, the size of a small nutmeg, dissolved in alittlehot water and put to the paste, will make it more light and delicate.