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Fine Leaf Paste. Ten-Minute Paste

1 pound of cold butter. 1 pound of cold flour. 1/2 pint of ice-water-a coffecupful.

Cut the butter into pieces size of walnuts and put them in a vessel containing broken ice and water some time before using, to become very hard and cold. Sift the flour into a pan and lay aside a handful to dust with. Throw in the lumps of butter, mix them with the dry flour, pour in the ice water and shake altogether, merely getting the flour dampened and stuck to the lumps of butter, without kneading or pressing. Scrape out the contents of the pan on to the table well floured, press it up together and then roll it out with all the force necessary to break the lumps of butter, and spread all out to a thin sheet. Now loosen it from the table with the palette knife and roll it up like a roly-poly pudding, and count 1. Roll it out again to half an inch, fold over in three like ordinary paste and count 2, and so roll and fold in three till you have connted 6 foldings. But when half done it should have an interval of 5 or 10 minutes to stand in a cold place and lose its elasticity.