Puff Paste.
Dissolve a bit of sal volatile, the size of a hickory-nut, in cold water. Take three quarters of a pound of butter for every quart of flour, and rub in one quarter of the butter, and wet it up with cold water, adding the salts when cool. Roll all the rest of the butter into sheets as directed above. Roll the paste three times, each time laying over it one-third of the butter sheets, and dredging on flour, as directed above. In rolling it, always roll from you, and not towards you.
SAUCES FOR PUDDINGS.
Liquid Sauce.
Six tablespoonfuls of sugar.
Ten tablespoonfuls of water.
Four tablespoonfuls of butter.
Two tablespoonfuls of wine.
Nutmeg, or lemon, or orange peel, or rose water, to flavor.
Heat the water and sugar very hot. Stir in the butter till it is melted, but be careful not to let it boil. Add the wine and nutmeg just before it is used.