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PASTE, PUFF (an easy way of making)

Dry and sift the flour, and prepare the butter as in the last recipe. Equal weights of butter and flour may be used, or three-quarters of a pound of butter to each pound of flour. Put a little salt into the flour, and make it into a paste by stirring gradually into it with a knife rather less than half a pint of water. Roll it out till it is an inch thick. Divide the butter into quarters: break one of these quarters into small pieces, and sprinkle them over the paste. Dredge a little flour over it, and turn it over, then repeat the process until all the butter is incorporated with the paste. Let the paste rest for ten minutes between each two rolls. Equal parts of lard and butter may be used for this paste, and if the yolk of an egg or the strained juice of half a lemon be mixed with the water in the first instance, the paste will be lighter. Probable cost, 1s. 2d. per pound. (See also PUFF-PASTE, HOUSEHOLD.)