well into the mass with the tips of the fingers of the right hand. Continue to work the mixture, turning the fingers round and round on the board, until you have a well- worked, smooth and fine paste. Now roll the paste out into a rectangular form, being particular to have the edges quite straight, since, as we said before, much de- pends upon the even folding of the paste. Work the butter (which, if at all soft, should be laid for some min- utes in very cold water) until the moisture and salt are wiped out and it is quite supple, being careful, however, that it does not become too soft, as in this condition it would ruin the paste. Divide the butter into three equal parts, spread one part as flatly and evenly as possible over half the paste, turn the other half over it, and fold a second time from right to left. Roll out to the same rectangular form as before, spread the second portion of the butter on half of the crust, fold and roll out again, and repeat the process with the third por- tion of butter. The paste has now been given what is called " three turns," and it should be given three turns more. After the first three turns, however, and after each of the last three, the paste should be placed on the ice or in a cool place for from ten to fifteen minutes. This will prevent the butter becoming soft enough to penetrate the dough. Each time, before the dough is folded, it should be turned half round so that it will be rolled in a different direction ; in this way the layers will become more even. If it becomes necessary to turn the paste in order to sprinkle the board with flour, it may be done in this way: hold the end of the paste to the rolling- pin, and then by rolling the latter the dough will fold loosely around it ; after sprinkling the board with flour. PIES. 393 the dough can be unrolled. This is a better plan than turning it with the hands, as it should be handled as Utile as possible. After the paste has been folded the last time, put it on a platter, cover, and place it on the ice for half an hour, or until it is thoroughly chilled ; then roll it out for instant use ; or, if it be not required for immediate baking, it may be kept in a half-frozen state for two or three days. Firm, solid butler should be selected^ for puff-paste, and a cold place should be chosen for the work. Even in winter it is wise to make it by an open window. TO BAKE PUFF-PASTE. A most important factor in the making of pufT-paste is having the oven at exactly the proper temperature, for even if the very best materials have been selected and have been mixed exactly as directed, the paste will be a failure if placed in an oven that is not rightly heated. The paste should be ice cold when put into the oven, which should be very hot (at least as high as 460° Fahren- heit, if a thermometer is used). For patties the oven should have a strong underheat, allowing them to rise to their full height before browning. If the oven should be too hot, so that the paste begins to brown as soon as put in, immediately reduce the tempera- ture by opening the draughts of the stove, and placing in the oven a small basin of ice-water. HOW TO SHAPE PUFF-PASTE.

AI-modernized reading of the original text

well into the mass with the tips of the fingers of the right hand. Continue to work the mixture, turning the fingers round and round on the board, until you have a wellworked, smooth and fine paste. Now roll the paste out into a rectangular form, being particular to have the edges quite straight, since, as we said before, much depends upon the even folding of the paste. Work the butter (which, if at all soft, should be laid for some minutes in very cold water) until the moisture and salt are wiped out and it is quite supple, being careful, however, that it does not become too soft, as in this condition it would ruin the paste. Divide the butter into three equal parts, spread one part as flatly and evenly as possible over half the paste, turn the other half over it, and fold a second time from right to left. Roll out to the same rectangular form as before, spread the second portion of the butter on half of the crust, fold and roll out again, and repeat the process with the third portion of butter. The paste has now been given what is called " three turns," and it should be given three turns more. After the first three turns, however, and after each of the last three, the paste should be placed on the ice or in a cool place for from ten to fifteen minutes. This will prevent the butter becoming soft enough to penetrate the dough. Each time, before the dough is folded, it should be turned half round so that it will be rolled in a different direction ; in this way the layers will become more even. If it becomes necessary to turn the paste in order to sprinkle the board with flour, it may be done in this way: hold the end of the paste to the rollingpin, and then by rolling the latter the dough will fold loosely around it ; after sprinkling the board with flour. the dough can be unrolled. This is a better plan than turning it with the hands, as it should be handled as little as possible. After the paste has been folded the last time, put it on a platter, cover, and place it on the ice for half an hour, or until it is thoroughly chilled ; then roll it out for instant use ; or, if it be not required for immediate baking, it may be kept in a half-frozen state for two or three days. Firm, solid butter should be selected for puff-paste, and a cold place should be chosen for the work. Even in winter it is wise to make it by an open window. TO BAKE PUFF-PASTE. A most important factor in the making of pufT-paste is having the oven at exactly the proper temperature, for even if the very best materials have been selected and have been mixed exactly as directed, the paste will be a failure if placed in an oven that is not rightly heated. The paste should be ice cold when put into the oven, which should be very hot (at least as high as 460° Fahrenheit, if a thermometer is used). For patties the oven should have a strong underheat, allowing them to rise to their full height before browning. If the oven should be too hot, so that the paste begins to brown as soon as put in, immediately reduce the temperature by opening the draughts of the stove, and placing in the oven a small basin of ice-water. HOW TO SHAPE PUFF-PASTE.

The Pattern cook-book