188 Puff Paste or Confectioner’s Pastry
Sift three quarters of a pound of flour, and mix it with cold water enough to render it sufficiently stiff to roll out, put in one half a tea spoonful of salt, before you put in the water. Weigh out a pound of butter, cut it into thin slices, and roll it out thin as possible on a moulding board; in order to do this a great deal of flour should be sprinkled on the board and butter, and rubbed on the rolling pin. Lay your rolled butter on a platter. Then roll out your crust very thin, lay the pieces of butter thickly over it. Weigh out a quarter of a pound of sifted flour, and sprinkle part of it over it, roll it up, then roll it out again, put on the remainder of the butter and flour, roll it up and let it stand half an hour in a cool place. Roll it our lightly half an inch thick, for the upper crust to the pies. Bake it in a quick oven till of a light brown.