lows : Fold one-third over on the middle third, roll it down, then fold over the other outside third, roll out in a long strip and repeat the folding process — trolling across this time so that the butter may not run ^4n streaks" by being always rolled the same way ; let it lie for fifteen minutes, some put on ice, and repeat this six times, allow* ing fifteen minutes between each rolling to cool, (otherwise the but- ter will "oil" ), and the paste is ready for use. If a very flaky pastry is desired brush the paste over each time it ij rolled before folding, with beaten white or egg. What is known as French Puff Paste is made with same proportion of ingredients as above, adding another yolk of esg when mixing the first dough ; then roll it out square about half an inch thick ; have the butter as cool as possible, make it into a ball, and place this ball on the paste; fold the paste over the butter all round, and secure it well. Flatten by rolling it lightly with the rolling pin until it is quite thin, but not thin enough to al- low the butter to break througn, then fold, roll and finish as above. If the directions given in above recipe are carefully followed, the most satisfactory results will* be obtained, but there are other methods, which are incorporated under the following general Sug- gestions for Puff Paste, The secret of success in making puff paste is to secure the greatest possible number of even layers of butter and dough, alternately, as the result of folding and rolling. This is best accomplished, as will readily be perceived, by increas- ing the quantity of butter ; the more one uses, the greater the num* ber of layers before the butter is exhausted by absorption into the dough. On the other hand, too much butter produces equally bad re- sults ; a quantity of butter equal to the flour is the most, and three- fourths pound of butter✪ French Puff Paste to a pound flour the least, that can be used in puff paste with good results. In making puff paste it is a mistake to suppose that lessening the quantity of butter is economical. For in- 8tance,Tart Shells cut one-fourth of an inch thick from paste made with half pound butter to a pound flour, will not be any thicker or higher when baked than those cut from paste half as thick made with three* fourths pound butter to a pound flour. Thus, by using one-fourth more butter double the bulk results, besides the satisfaction of hav- ing good light pastry. In washing or egging pastry be careful not to aUow the egg or milk, or whatever is used, to run down over the edges, as when' it is placed in the heat of the oven, it will bind the edges and prevent them from opening fully. In rolling use the roll- ing-pin as lightly as possible, and take care that the pressure is even. The layers will be even or uneven Justin proportion as the pressure is even or uneven. Be careful not to break the dough, or the butter will be forced through," and thus destroy the evenness of the layers. If the dough breaks, some flour it lightly, fold in three layers, cover with a damp cloth and let stand an hour or two. But if wanted to use immediately, cover the broken place with a piece of "plain dough," dust it well with flour, and continue rolling ; it is well to 3i 482 PABTBT.

AI-modernized reading of the original text

lows : Fold one-third over on the middle third, roll it down, then fold over the other outside third, roll out in a long strip and repeat the folding process — rolling across this time so that the butter may not run in streaks by being always rolled the same way ; let it lie for fifteen minutes, some put on ice, and repeat this six times, allow* ing fifteen minutes between each rolling to cool, (otherwise the butter will "oil" ), and the paste is ready for use. If a very flaky pastry is desired brush the paste over each time it ij rolled before folding, with beaten white or egg. What is known as French Puff Paste is made with same proportion of ingredients as above, adding another yolk of esg when mixing the first dough ; then roll it out square about half an inch thick ; have the butter as cool as possible, make it into a ball, and place this ball on the paste; fold the paste over the butter all round, and secure it well. Flatten by rolling it lightly with the rolling pin until it is quite thin, but not thin enough to allow the butter to break through, then fold, roll and finish as above. If the directions given in above recipe are carefully followed, the most satisfactory results will* be obtained, but there are other methods, which are incorporated under the following general Suggestions for Puff Paste, The secret of success in making puff paste is to secure the greatest possible number of even layers of butter and dough, alternately, as the result of folding and rolling. This is best accomplished, as will readily be perceived, by increasing the quantity of butter ; the more one uses, the greater the num* ber of layers before the butter is exhausted by absorption into the dough. On the other hand, too much butter produces equally bad results ; a quantity of butter equal to the flour is the most, and threefourths pound of butter to a pound flour the least, that can be used in puff paste with good results. In making puff paste it is a mistake to suppose that lessening the quantity of butter is economical. For instance, Tart Shells cut one-fourth of an inch thick from paste made with half pound butter to a pound flour, will not be any thicker or higher when baked than those cut from paste half as thick made with three* fourths pound butter to a pound flour. Thus, by using one-fourth more butter double the bulk results, besides the satisfaction of having good light pastry. In washing or egging pastry be careful not to aUow the egg or milk, or whatever is used, to run down over the edges, as when it is placed in the heat of the oven, it will bind the edges and prevent them from opening fully. In rolling use the rolling-pin as lightly as possible, and take care that the pressure is even. The layers will be even or uneven Just in proportion as the pressure is even or uneven. Be careful not to break the dough, or the butter will be forced through," and thus destroy the evenness of the layers. If the dough breaks, some flour it lightly, fold in three layers, cover with a damp cloth and let stand an hour or two. But if wanted to use immediately, cover the broken place with a piece of "plain dough," dust it well with flour, and continue rolling ; it is well to 482 PABTBT.

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French Puff Paste

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