Butter or Fat

Several different kinds of fat may be used for pastry-making: butter, lard, dripping, clarified fat, margarine and various kinds of vegetable fat now on the market. I like to use butter for all the finer kinds of pastry, and fresh unsalted butter for puff pastry. When the butter is too soft, it should be put in the refrigerator for a short time before using.

Lard or margarine may be used (or a mixture of butter and lard) for more inexpensive pastry. If dripping is used, it must be carefully clarified and all trace of gravy or meat juices removed.