French Puff Paste. ✠

Chop half the butter into the flour; stir the beaten egg into half a cup ice-water, and work the flour into a stiff dough; roll out thin, baste with one-third the remaining butter, fold closely, roll out again, and so on until the butter is used up. Roll very thin, and set the last folded roll in a very cold place ten or fifteen minutes before making out the crust. Wash with beaten egg while hot. This paste is very nice for oyster-pâtés as well as for fruit-pies.