Ingredients. - Two pounds of good butter, two pounds of flour, the yolks of four eggs, one saltspoonful of salt, about one-half a pint of water.

Method. - Remove as much moisture as possible from the butter by squeezing it well in a dry cloth. Put four ounces aside, form the remainder into a ball, and keep in a cool place. Sieve the flour, rub in the four ounces of butter, add the salt, and moisten with the yolks of eggs and water, adding the latter gradually, until the right consistency is obtained. Knead quickly and lightly until smooth, then roll out to the thickness of about one-half an inch. Enfold the ball of butter in the paste, press lightly with the rolling-pin until the butter is flattened, and afterwards roll out as thinly as possible without allowing the butter to break through. Fold the paste in three, roll out thinly as before, again fold in three, and put it aside. Except in very hot weather, the paste will become sufficiently cool and firm in about twenty minutes, when it should be rolled out twice, and again put aside in a cold place for about twenty minutes before receiving its fifth and sixth turns. After the sixth turn the paste is ready for use, and may be converted into tartlets, patties, vol-au-vent, etc., particulars of which will be found under respective headings.