To make paste, take 1 lb. of flour, 1/2 lb. of lard, and a little salt. Rub the lard into the flour until it resembles breadcrumbs. Add cold water, a little at a time, until it forms a stiff paste. Knead lightly, then roll out thinly.
For puff paste, take 1 lb. of flour, 1/2 lb. of butter, and a little salt. Rub half the butter into the flour. Add cold water to make a stiff paste. Roll out and spread the remaining butter over the paste. Fold the paste over the butter and roll out again. Repeat this process several times, chilling the paste between each rolling.
For short crust, take 1 lb. of flour, 1/2 lb. of butter or lard, and 2 oz. of sugar (if for sweet pastry). Rub the fat into the flour. Add an egg yolk and a little cold water to bind. Do not overwork the paste.