One cupful of ice water, One pound of flour, One pound of butter,

One teaspoonful of salt, White of one egg.

Have material and utensils cold; wash the butter in cold water and knead with a spoon until it becomes waxy; shape into an oblong sheet about an inch in thickness and set it in a pan of ice water; mix the salt and flour together; rub one-third of the butter into the flour; moisten with the egg and ice water; mix with a knife; stir vigorously; dredge the board lightly with flour; turn out the paste; sprinkle lightly with flour; roll backward and forward; turn the paste half way around and roll from you; when about one-fourth of an inch in thickness wipe the remainder of the butter and lay it on the paste; sprinkle lightly with flour; fold the paste from each side until the edges meet, then fold from the ends; pound lightly and roll back and forth two or three times; double the paste and roll down to one-half inch in thickness; fold in thirds and turn half way around; roll down again; repeat this for six times; place on ice to harden for one or two hours before using; if the paste sticks place it on ice; when chilled it will roll more easily; use as little flour as possible.