The Different Kinds of Paste
Paste No. 1 — Puff Paste
Wet four ounces of flour with cold water to a dough, as stiff as for a breakfast roll; roll out and lay four ounces of fresh butter in pieces on the paste; fold over and roll out four times, and set away to raise in a cold place for three hours. Give the paste three turns more, and it is ready for use. Care must be taken not to dust too much flour on; rolling it at a cold slab or slate, with hands washed in cold water and salt, is an improvement to this paste. A very hot oven is needed to cook it. Do not allow the oven door to be opened, to let the draught in, as this is bad for it.