A RICH PUFF PASTE.
One quart of flour and one pound of butter; sift the flour and work in the yolk of an egg well beaten; mix with ice water and roll out to the thickness of an inch or less. After the butter has been worked in cold water to extract the salt, place it on one half of the dough, folding the other half over it, set away for fifteen minutes in an ice chest, or other equally cold place, and then roll out into a long strip, which fold into three parts by turning over each end and rolling each fold; repeat this operation six or seven times. The colder the dough can be kept while being worked in this way, the better will be the results.