Ingredients. - Two pounds of flour, two pounds of butter, two teaspoonfuls of lemon juice, about two-sixths of a pint of cold water.

Method. - Wash and squeeze the butter in cold water, dry well in a floured cloth, shape into a square about the size of a slice of sandwich bread, and keep in a cool place while the paste is being prepared. Sift the flour on to a marble slab, or board, make a hole in the center, put in the lemon juice, and add water gradually until a smooth paste is formed. The condition of the butter determines the consistency; when soft, the paste must be equally so. Knead the paste until smooth, then roll it out into a strip a little wider than the butter, and rather more than twice its length. Place the butter on one-half of the paste, fold the other half over, enclosing the butter entirely, and press the edges together with the rolling-pin. Let it remain in a cool place for about fifteen minutes, then roll out to about three times the original length, but keeping the width the same, and fold exactly in three. Turn the paste round so that the folded edges are on the right and left, roll and fold again, and put aside for fifteen minutes. Repeat this until the paste has been rolled out six times. The rolling should be done as evenly as possible, and the paste kept in a long narrow shape which, when folded, forms a square. Each time the paste is rolled out it may be well sprinkled with flour, but it must be evenly distributed with a paste-brush, and all the loose flour carefully brushed off before beginning to roll. When the paste has had its sixth roll it is ready for use; it should be baked in a hot oven, and until the paste has risen and become partially baked, the oven door should not be opened, because a current of cold air may cause the flakes to collapse on one side.

Puff Paste

Usually consists of flour and butter in equal proportions, but in short crust the proportions of fat and flour vary, and may be one-fourth for an economical paste, or three-fourths for a rich short crust. For ordinary purposes one-half pound of butter or fat to each pound of flour, will, with the addition of a good teaspoonful of baking-powder, make a sufficiently rich crust. Fine starchy flour makes the lightest pastry, the larger proportion of gluten in household flour - although exceedingly valuable from a dietetic point of view - tends to make pastry tough. Flour should always be stored in a cool, perfectly dry place. By sifting it before use, air is introduced, and if there are any lumps these may be rubbed out, with the result that the pastry will be lighter. When baking-powder is used it should be sieved with the flour, as this ensures its even distribution.

The amount of liquid required to moisten a given quantity of flour varies within narrow limits, but it may be approximately stated as being one-half to that of the flour. As a rule one pound of flour will need about one-half pint of water, but allowance must be made for the addition of eggs, or when the fat has been reduced to a semi-liquid condition by undue friction, or prolonged contact with hot hands. The consistency of the butter determines the amount of water to be added to puff paste; when the butter is soft the paste must be equally so, otherwise it is impossible to keep the layers separate, and thus the paste is deprived of some of its flakiness. Rich short crust is lighter and more crumbly when made very stiff, but unless plain short crust is sufficiently moistened it is hard and tough. Lemon juice, like other acids, tends to make pastry lighter.

Puff Paste

Take one pound of flour, three-quarters of a pound of butter. Mix the flour with water and salt lightly until the consistency of butter. Leave this dough for half an hour, then flatten with your hand and lay your butter on the top of the paste. Then, fold four-corner way, and give it two rolls, as usual. Leave your paste in a cool place for forty-five minutes, and then roll twice more. Leave it for forty-five minutes and then roll twice again. Place it in a large paper-bag which will not touch the paste. Put on grid and allow twenty minutes in hot oven .(350 Fahr.).

Rough Puff Paste, Or Half-Puff Paste

Ingredients. - Sixteen ounces of flour, twelve ounces of butter (or equal quantities of butter and lard), one teaspoonful of lemon juice, salt, about one-half a pint of water.

Method. - Sift the flour on to a pasteboard, divide the butter into pieces about the size of a small walnut and mix them lightly with the flour. Make a well in the center, put in the lemon juice, salt, and one tablespoonful of water, mix lightly, keeping the piece of butter intact, and add water gradually until a moderately stiff paste is formed. Roll into a long strip, fold it equally in three, turn it round so as to have the folded edges to the right and left, and roll out as before. Repeat until the paste has been rolled out four times, then use; or, if convenient, let it remain for one hour in a cool place before being used.