This is difficult pastry to make, and a very hot oven is required. It can be used for meat and fruit pies, patties of all kinds, and a great variety of fancy pastries.

Required: One pound of flour.

One pound of butter, or butter and lard. One level teaspoonful of salt. Two teaspoonfuls of lemon juice. Cold water.

Wash the butter well by working and kneading it in cold water.

Fold it in a clean, soft cloth, squeeze and knead it well to press out the moisture, and shape it into a neat flat square. Put it in a cold place to harden..

Sieve the flour and salt into a basin, and make a well in the centre. Into this strain the lemon-juice, and add two or three tablespoonfuls of very cold water.

Mix the flour into a soft but not sticky paste, adding the water very gradually. Knead the paste lightly until it is quite free from cracks. Then roll the paste out into a square about twice the size of the butter. It should be about a quarter of an inch thick, and slightly thinner at the edge than in the centre.

Lay the piece of butter in the middle of the paste, fold one half over the butter and the second half over that, so that the butter is completely covered. Press the edges of paste firmly together with the rolling - pin, and flatten the butter slightly by pressing it gently three or four times with the rolling-pin. Put the pastry aside in a cold place for a quarter of an hour.

Turn the pastry-board lengthways in front of you, so that there may be plenty of room to roll out the pastry. Dredge the board and rolling-pin with flour, put the pastry on the board so that the side that has no edges is on your right hand, and remember to place it this way each time the pastry has to be moved.

First press out the pastry fairly flat with the rolling-pin, then roll it out lightly until it is about a quarter of an inch thick. Fold the pastry in three, press the edges together, arrange the pastry as directed, and roll it out again.

Fold it in three, then put it in a piece of floured paper in a cold place to cool for fifteen minutes. Then continue to roll out and fold the pastry until it has been rolled and folded seven times. It is then ready for use.

Be careful to keep the board and rolling-pin well floured. This is best done by brushing them with a pastry-brush dipped in flour.

Keep the pastry as neat as possible, with square corners and straight sides, so that it will fold evenly.

Use the rolling-pin with a light, even pressure, pushing the pastry from you, never giving it a backward roll. If the pastry is not getting longer and thinner with each roll, either you are rolling too lightly or the pastry is sticking to the board.

Each time the pastry is folded over a small amount of air is enclosed if the edges are evenly folded and pressed together. These bubbles of air may be seen when the dough is being rolled out, and great care must be taken not to break them, for the more air enclosed the lighter will be the pastry.