Plain Paste For Dumplings

• 2 Cupfuls of Sifted Flour
• A Large Kitchenspoonful of Butter, or Lard
• ¾

Blend the salt and the flour, and then gradually mix in the butter, if for Fruit Dumplings or Rolls. Follow the same directions given for making Pie Paste. Add the water by degrees, using good judgment always, and lifting the dough out as you wet it, never wetting twice in the same place. Mix and knead lightly, and then sift a light coating of flour on the board, and roll out with the rolling p