Plain Pastry—II
1 lb. flour
¹⁄₂ lb. butter
Cold water
Rub the butter into the flour. Add cold water gradually to make a stiff paste, mixing with a knife. Roll out quickly.
*Plain Pastry Crust—III
(For Tarts)
4 ozs. butter
2 ozs. lard
10 ozs. flour
Beat the butter to a cream. Rub butter and lard very carefully into the flour, adding a little salt. Mix with as little water as possible.
*Puff Pastry
1 lb. fresh butter
1 lb. dry sifted flour
Salt
Work the flour well with a little water into a still dough. Flour the pastry board slightly. Roll out the dough until one inch thick. Flatten the butter and put in the centre of the dough. Fold the edges up over the butter and roll out very lightly five times, always rolling outwards, and using as little flour as possible on the board. The butter must on no account be allowed to work through the paste. Set aside in a cold place, or on ice, for at least an hour. When making tarts, &c., cut off a piece at a time, instead of using the whole quantity, and roll out very lightly. Bake in a rather hot oven. This is a simple and excellent receipt.