From Mrs. C. F. Aked

One-quarter pound flour, 1/4 pound butter, the yolk of 1 egg, 6 drops of lemon juice and 1/2 gill of cold water. Rub the flour through a sieve, then place the butter in the corner of a towel and press out all the water. Beat in a basin the yolk of egg, lemon juice, and water all together. Mix with the flour into a very dry dough, knead firmly and roll out thinly. Place in the center of the dough the butter; fold over the butter and roll out again as thinly as possible; fold in three and put on one side for 15 minutes. Then flour the board and roll again, fold in three and roll out a fourth time; do this again and put on one side for another 15 minutes, then roll out twice in the same way and again put on one side for 15 minutes. Flour the board, roll out the paste, folding in three, and it is ready to use. N. B. - The more thinly it is rolled the lighter it will be.