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.