Puff Paste

Weigh and sift one pound of flour, and divide it evenly in two parts; cut a pound of the best butter into quarters; cut a quarter of the butter into one part of the flour, reserving the other part to roll in with the butter; mix in with a knife a tumbler of cold water, flour your pie-board with some of that you reserved, turn the paste on it, dust with flour, and roll out half an inch in thickness; dust again with flour, fold up your paste and roll out again; cut on this another quarter of the butter, dust with flour, fold over, and roll out; repeat this again, and proceed thus until all the butter is rolled in, rolling out twice for each quarter of a pound of butter, making eight times in all; When the crust is rolled out for the last time, sprinkle it again with flour, and cut it in strips the width of your hand; lay these on one another, and cut the pile in squares, and use as required. The flour you reserved should nearly all be used in the rolling of the paste, leaving very little to roll out in the shapes you wish it. This crust requires a hot oven, and will rise two inches in height if prepared properly.

Use no salt but what is in the butter.

Half-Puff Paste For Fruit Pies

Sift one pound of flour into your paste-bowl, cut in it a quarter of a pound of lard, add a small pinch of salt, mix to a dough with cold water, flour your pastry-slab or pie-board, turn out the paste, roll it out half an inch thick, sprinkle lightly with flour and roll again; lay on it half a pound of butter, fold the crust over it, roll out as before, dust lightly with flour, fold and roll it again; repeat this once more; set aside in a cool place for half an hour, give it another roll, and it is ready for use.

French Way

Put one pound of flour on your pastry-board, with two ounces of butter; rub well together with your hands, make a hole in the centre, in which put the yolk of an egg and the juice of a lemon, mix with cold water, roll it out about half an inch thick, lay on it half a pound of butter, fold the crust over, flour it a little and roll out thin; repeat this twice; set it aside for a quarter of an hour, give it another roll, and it is ready for use

French Puff Paste

Weigh and sift a pound of flour, put it in a wooden bowl, make a hole in the centre and put in the yolk of an egg and the juice of a lemon, mix to a paste with very cold water (a little more than half a pint), flour your paste-board and turn the paste on it, work it lightly into a lump, and let it stand a few minutes; have ready a pound of butter, lay it on the centre of the paste, bring the edges round over the top of the butter to cover it completely, sprinkle a little flour over and roll out half an inch in thickness; dust with flour, fold the crust over on both sides and across the ends, making it into a small square; roll out again to half an inch in thickness, sprinkle lightly with flour, fold again and proceed as before, until you roll it six times in all; then set it away for an hour in a cool place, after which roll it out once more, and it is fit for use. Be careful that you use very little additional flour in rolling out.

English Puff Paste

Sift and weigh a pound and a quarter of fine flour, cut in it half a pound of fresh butter, and mix it with half a pint of cold spring-water; set it by for a quarter of an hour, then roll it out thin, lay on it three-quarters of a pound more of butter, throw on it a little flour, fold over and roll out thin; repeat this three times, and set it in a cool place for an hour, when i,t will be ready for use.

English Paste For Meat And Game Pies

Sift two pounds of fine flour, cut in it a pound and a half of fresh butter, cutting and stirring with a knife until the butter is well through the flour; stir in the yolks of three eggs, and beat well together with a spoon; then add nearly a pint of very cold water, roll it out three times, and it is ready for use.