The new practical housekeeping

keep a piece of plain' dough in reserve for this purpose. Before adding the butter some divide it into three equal parts, spreading one-third at a time over half the paste, turning the other half over it, then folding over from the other way ; roll and spread and fold again, and yet again, when all of the butter will have been used. Some ^'spread" the butter by rolling as in above recipes, others by putting it evenly over in small bits, and still others by cutting ia slices and laying them closely and evenlv over, always leaving a little outside margin. Bach time before the paste is folded it should be turned half round, so as to roll in a different direction. To turn the paste, hold one end to the rolling pin, then, rolling the pin, the dough will fold loosely around it, sprinkle the board with flour, then unroll the dough in the side direction. This is better than to turn it with the hands. After the butter is all worked in, roll the paste out in a Ions smooth strip, fold or lap over into three parts or layers, roll out, and repeat. Before using, some place the paste on ice about fifteen minutes between two plates, reversing them once that it may be thoroughly chilled through, then use as expeditiously as possible. Others also set it on ice or in a cool place for a few minutes after each rolling. To toughen the dough, before adding the butter form it into a ball, flatten it on the floured slab and beat with the rolling pin five minutes, turning and doubling constantly. There will then be less danger of its breaking when the butter is rolled in. Some add the weU-beaten white of an egg to the water used in mixing the dough, which helps to toughen i£ Paste made the day before it is used is thought oy some to be much better and easier to manage, and in winter it may be kept four or five days in a cold place, using from it as required, out it must not freeze. When ready to use, finish the paste by folding in three layers and rolling as above ; some fold and roll thus seven times but never press heavily upon it with the rolling pin. In using the paste remember that it must be touched by the lightest fingers, every cut must be made with a sharp knife, and done with one quick stroke so that the paste is not dragged at all. For tarts roll less than a quarter inch thick and for pies a trifle thicker. Do noipress the paste into the pan as this will destroy its lightness and rum it. A little practice will enable one to cut off a piece of paste from the mass which when rolled will be very nearly the right size. Put this over pan, liftine by partly rolling on tibe rolling pin, and instead of pressing round the bottom to make it fit smoothly, gently lift the edges at the top giving a slight pushing motion towards the center with the palms of the hands oh opposite sides ; it will easily adjust itself to the dish. Some then trim off superfluous portions, leaving a good margin over the edge, though others do not trim until the top crust is added, cutting the paste quickly with a sharp knife dipped in hot water or flour, while holding the pan on the left hand. To have the middle of the crust thinner than the edge, which is preferred by some, double over PASTKY. 483