Weigh out half a pound (one cup) of butter and half a pound (two cups) of pastry flour. Put two tablespoonfuls of the flour into a dredger for use when rolling the paste. Add one-fourth a teaspoon-ful of salt to the rest of the flour. Rinse an earthen bowl and a wooden spoon, or the hands, in hot water, then in cold, letting cold water, changed once or twice, stand in the bowl some time, or until the bowl is chilled. Then refill the bowl with cold water, and in it work the butter, with the hand or spoon, until it is pliable and waxy throughout. Then pat it into a thin rectangular cake.

Take off about two tablespoonfuls of the butter, and set the rest aside in a cool place until ready to use.

With the tips of the fingers or a knife work the two tablespoonfuls of butter into the flour and salt. Then gradually add cold water, and mix the whole to a paste. About three-fourths a cup of water will be needed. The paste should be of such a con-sistency that it does not stick when kneaded.

Dredge a magic cover (used on board and pin) lightly with flour and work it in thoroughly. Then knead the little ball of dough until it is elastic. Cover it with the mixing-bowl, and let "rest" five minutes. Then pat it with the rolling-pin and roll into a rectangular sheet.

Have the sheet of paste a little more than twice the width and three times the length of the cake of butter.

Set the butter in the middle of one-half the paste, the greatest length of the butter over the greatest length of the paste. Then turn the paste lengthwise over the butter, thus folding the paste in the center, lengthwise, and enclosing the butter. Press the three open edges of paste together, to include the air. Then fold one end of the paste over and the other under the butter. There will now be three layers of paste over and three under the layer of butter. Press the edges of paste together firmly.

Now turn the paste around, in order to roll the sheet of paste in a direction opposite to the first tolling. Let "rest" about five minutes. Then pat gently with the pin, to press the paste together in ridges and break up the enclosed air into smaller bubbles. Roll the paste into a long strip, taking pains to roll the butter between the layers of paste and without letting the paste break through to the butter. Keep the edges even. Fold the paste, to make three even layers, with edges perfectly straight. Then turn the paste half-way around, so as to roll in the opposite direction. Let "rest" a few minutes. Then pat and roll into a sheet as before. Fold to make three layers. Turn half-way around. Pat and roll out as before.

Continue folding, turning, and rolling until the paste has been rolled out six times. Begin counting with the first rolling after the butter has been added. When rolling the sixth time, shape the paste for the article or articles to be cut from it.

Chou Paste For Puff Cases

Put one-fourth a cup (two ounces) of butter and half a cup of boiling water over a quick fire. As soon as the mixture boils sift in half a cup of sifted flour; stir constantly until the mixture forms a smooth paste; remove from the fire and turn into a bowl; break in an egg, beat until smooth (use a perforated wooden spoon); break in a second egg and again beat until smooth. Turn the mixture into a pastry bag with star tube attached and shape into oblong or round cases. Bake twenty-five minutes with good heat at the bottom of the oven.

The paste for oblong cases should be nearly three inches in length. The recipe will make eight cases.

Shaping Patties

If the paste is to be used for patties, roll it into a rectangular piece of such size as will give twelve rounds and no more, two on the ends and six on the sides. Dip the patty-cutter in hot water each time before cutting down into the paste. This will insure a clean cut. When convenient, it is best to have the paste thoroughly chilled before it is rolled out for the last time. Then, when cut, it is firm and easily handled. Dip the small or reverse end of the patty-cutter in hot water, and cut out centers from half the rounds of paste. With a brush dipped in cold water wet the edges of the six rounds, and place the rings or rounds from which centers have been taken above them. Then with a spatula set the cases on a baking-tin covered with two or three folds of paper. Let chill on ice half an hour. Then bake about twenty-five minutes. Let the oven be very hot on the bottom when the patties are put into it. Then, as soon as they have risen to their full height, cover them with paper, push a baking-sheet beneath them, and reduce the heat.

Filling Patties

When ready to fill, with a thin, sharp-pointed knife cut out the center to the depth of one-fourth an inch, and remove uncooked paste, if there be any. When filled, the paste, cut from the rounds when the rings were shaped and baked on a separate sheet, may be used as covers. Reheat the patties before filling.