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with butter, over on the butter, then fold the other part with the but- ter on it, over on that, forming three layers of dough and two of but- ter. Press the rolling pin over the edges to keep them together and roll out to its original size, dust with flour, fold as before, roll out again, dust with flour, and fold again ; repeat twice more, giving it four rollings and foldings ; when rolled out for the last time, cut it through in two even pieces, place one on the other, and the paste is ready to roll in any shape desired. In rolling, the first move with the pin will be to push it down on the dough three or four times, just nard enough to make an indentation without breaking the dough, and thus allowing the butter to come through. Next lay the pin levelly on, and give it a roll forward, commencing about two-thir.ds down ; then, without removing the hand from pin, bring it back right down to the bottom ; repeat this, then reverse the piece, and g've it a roll the wide way. Continue this until the paste is rolled a sheet twice the lengtn of its width as above,* keeping it nice and square. Be very careful and roll level, never pressing heavily but exercising equal pressure on each end of the pin, which must be kept well dusted with flour. In warm weather it is necessary to place it in a cool place after every second rolling ; in very warm weather af- ter each rolling, and sometimes on ice. The number of rollings and foldings must d.epend somewhat upon the quality of the butter, but more upon the evenness of the rolling. To ascertain when it has been rolled enough, cut a piece out of the center, and if the layers of dough and butter can be easily distinguished it needs to be folded and roUed again ; if the layers are almost imperceptible, do not fold again, though it is better to give one fold too many than one too few. • If making a quantity of paste, say three or four pounds, after the last rolling cover it with a cloth and cut from it as wanted. Some cooks prefer not to give the last fold to the whole piece, but roU out and fold as required, giving that designed for tarts or upper crusts two or three extra foldings and rollings to make it more nakey. The French roll only half a pound at a time, and a small quantity is much more easily handled. For a Jiich PuiF PastCy take a pound of bi?tter to each pound sifted flour, the butter should have first been folded in a flourea napkin and gently pressed to remove all moisture ; ^if it seems milky or too salt the butter must be washed, and if it is properly salted no salt will be needed in the paste. When necessary to use salt allow a teaspoon for each pint water.' Place the flour on board, make a well in center, s(][ueeze in juice of half a lemon, and add yolk of one egg, beaten with a little ice water; stir with one hand and drop in ice water with the other until the paste is as hard as the butter ; roll out in a smooth square an inch thick, smooth sides with a rolling pin, roll the butter out and spread over half the paste, and lay the other half over like an old-fashioned turn-over ; [leave it for fifteen minutes in a cold place, then roll out in a long [strip, keeping the edges smooth, and double it in three parts, as fol- PASTRY. 481