Part 45 (1/2)

_Ingredients_--1 lb. of flour.

lb. of b.u.t.ter or dripping.

A pinch of salt.

Enough cold water to mix the paste.

_Method._--Rub one half of the b.u.t.ter into the flour, as for short crust.

Mix with the water, and roll it out very thinly.

Put the remainder in little pieces on the paste.

Fold in three, and then in three again.

Roll out to the size required.

Rough Puff Paste.

_Ingredients_--1 lb. of flour.

lb. of b.u.t.ter, lard, or dripping.

Salt.

Cold water.

_Method._--Break the fat into the flour in pieces.

Add a pinch of salt.

Mix with a little cold water.

Turn on to a board.

Roll and fold four times.

Flaky Bread Crust.

_Ingredients_--1 lb. of bread dough.

Some b.u.t.ter, lard, or dripping.

_Method._--Roll out the dough very thin, and spread with the fat.

Fold in two.

Spread again with fat.

Fold in two, and spread once more with fat.

Fold again, and set aside for one hour.

Then roll out and use.