Directions:
Pastry should usually be made with a very fine wholemeal flour, such as the "Nu-Era." There are times, however, when concessions to guests, etc., demand the use of white flour. In such an event, use a good brand of household flour. The more refined the kind, the less nutriment it contains. Never add baking-powders of any kind.

The secret of making good pastry lies in lightly mixing with a cool hand.
If a spoon must be used, let it be a wooden one. Roll in one direction only, away from the person. If you must give a backward roll, let it be only once. Above all, roll lightly and little. The quicker the pastry is made the better.