255/363 209, and filled with stewed fruit, or with fresh berries mashed and sweetened, is quite as agreeable to eat, and far more wholesome. But, as people _will_ both make and eat pie-crust, the best rules known are given. A mixture of lard and butter is next best. Clarified dripping makes a good crust for meat pies, and cream can also be used. For dumplings nothing can be better than a light biscuit-crust, made as on p. |