Ingredients. - Eight ounces of flour. Six ounces of butter. The yolk of one egg. Salt. One-half a teaspoonful of lemon-juice.

Time required, about a quarter of an hour.

To make Bough Puff-Paste:

1. Take eight ounces of flour and six ounces of butter, and put them on a clean board.

2. Take a knife and chop up the butter in the flour.

3. Heap it on the board, making a well in the centre.

4. Take the yolk of one egg and place it in the well.

5. Sprinkle a quarter of a salt-spoonful of salt over the egg, and squeeze half a teaspoonful of lemon-juice.

6. Add a large tdblespoonful of cold water, and beat it up slightly with a knife.

7. Now slowly, and lightly, mix it all with your fingers, adding more water if necessary, until it is formed into a stiff paste.

8. Keep your hands and the board well floured, that the paste may not stick.

9. Take a rolling-pin, flour it, and roll out the paste, and fold it over in half.

10. Turn it round with the rough edges toward you.

11. Roll it again, and fold it in half.

12. Roll out the paste and fold it twice more, as before.

N. B. - The paste is now ready to be used for a meat-pie, apple-tart, tartlets, etc. The heat of the oven should rise to 280°, but it must be reduced down to 220° after the first quarter of an hour.