Puff Paste
One pint flour, yolk of one egg, one-half tablespoon butter, a little water, just enough to mix, knead a little, roll out and fold; leave in a cool place from three to six hours; unfold, add six ounces of butter in middle of paste, fold and roll gently one way; fold again, repeating the folding six times. Now a little flour in the places that stick, keep in a cool place from fifteen to twenty-four hours before using, wrapping in a floured towel. SUPPER.