Pastry
The flour for pastry should be of the whitest and finest quality. It should be mixed with a broad knife, as the moisture and warmth of the hand makes it heavy.
The butter should be of the best quality, as if it is a little rancid it will taste. To make puff paste it should have all the salt washed out of it.
Iron, or block tin plates are the best for baking pastry.
Always use cold water (in summer iced water) to mix pastry, and if it cannot be baked immediately, set it away in a cool place.