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Boiled Roll Paste

It is required to be as light and dry-looking when boiled, as bread or biscuit, and to peel apart in flakes. It is made in the same general manner as puff paste, but to secure the flakiness must be rolled only 4 times. No shortening nor powder to be rubbed in, but all to be rolled in layers. The softer the dough can be, to roll well, the better will be the pudding. 2 pounds of flour. 1 pint of water--full measure. 1 teaspoonful of salt. 3/4 pound of firm, cold, sweet lard. 4 teaspoonfuls of baking powder. Butter can be used instead of lard, and the salt omitted. Lay aside a large handful of the flour to dust with. Pour the cold water in the middle of the rest of the flour and mix carefully to have it smooth. Turn the dough on the floured table, work it very little, spread it out by rolling; drop the lard in lumps an inch apart all over, sprinkle the salt on that, sift a little flour over, fold it in three, and count that one turn. Roll it out again, spread two teaspoons of powder over it dry like so much flour, fold over and count two. At the next rolling spread on the rest of the powder, and one more rolling and folding, making four times, finishes it. Common short paste and biscuit dough can also be used for roll puddings; also biscuit dough improved by having shortening rolled in.