South Kensington Training School of Cookery.

Put one pound of flour in a bowl, mix with it a teaspoon-ful of baking powder, whip the whites of two eggs to a stiff foam, put them to the flour with a scant saltspoon-ful of salt, and make all into a stiff paste with ice-cold water (about one gill).

Flour a board, turn the paste out on it; flour the rolling-pin, and roll it to a thin sheet. Divide half a pound of butter into three parts. Take one part and spread it all over the paste with a knife, dredge flour over it and fold the paste in three, flour the rolling-pin again, roll out the paste and spread the second portion of butter over it; fold the paste as before, roll it out and spread the third portion of butter. Fold it again and roll it to the thickness required for a pie - the third of an inch. This paste requires a quick oven.