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Puff Paste

2 cups flour. 1 cup butter. 1/2 cup ice water. 1 teaspoon salt. Wash butter well. Take out one tablespoon, put the rest in refrigerator. Sift salt with flour, put in tablespoon butter. With the tips of fingers mix into stiff dough with ice water. Knead until smooth. Roll out into oblong pieces. Put the rest of butter in the center, fold sides and ends over the butter. Let stand ten minutes, roll again with light quick strokes. Fold the ends to center and then fold again. Turn and roll as before, always letting it stand between rolling.

After rolling several times cut into shape, chill, and bake in hot oven. This can be cut in rounds one-fourth inch thick, put two rounds together, cut out center of top with smaller cutter. Use this for top after the cases are filled with creamed meats or vegetables.

CREAM PASTRY FOR ROLLS, DUMPLINGS AND SOME FRUIT PIES. 1 pint flour. 1 spoon salt. 2 spoons powder. 1 tablespoon sugar. 1/2 cup butter and fat mixed. Sweet milk enough to make soft dough.