Plain Paste With Butter

The following quantity will be sufficient for one pie having an upper and an under crust:

Two cupfuls of sifted flour. Two-thirds of a cupful of butter. One-half cupful of ice-water. One tea-spoonful of sugar. One tea-spoonful of salt.

As in puff-paste, have everything as cold as possible; and in warm weather place the butter and flour in the refrigerator for several hours before using them. Sift the flour, measure it, and put it in a large mixing-bowl; add the salt and sugar, and then place the butter in the center of the flour, and with a sharp knife cut it quickly into small pieces, at the same time mixing it with the flour. Now gradually add the ice-water; lift with the knife that portion of the flour which has been moistened first, push it to one side of the bowl, wet another portion, and so continue until all is moistened. Add the water very carefully, wetting only the dry flour and never stirring twice in the same place. Then cut and mix all together until the mixture can be lifted from the bowl with the knife. Dredge the baking-board lightly with flour, and roll the paste lightly and quickly away from you into a long, thin sheet. Fold first the sides and then the ends, turn the paste around and roll it from you again; then fold it and stand it on the ice until wanted. In order to make this paste a perfect success the materials should be very cold, the mixing and rolling should be quickly done, and as little flour as possible should be used in finishing.

Chopped Puff-Paste

This paste is quickly made and is very satisfactory, although not so light or delicate as genuine puff-paste.

Two cupfuls of sifted flour.

One-half table-spoonful of sugar.

One tea-spoonful of salt.

One cupful of butter.

One-quarter cupful of ice-water.

One egg.

One-half table-spoonful of lemon-juice.

Beat the egg very light, and add to it the water and the lemon-juice. Chop the butter and the flour together.

until the butter is reduced to lumps the size of a pea ; then gradually add the egg and water, chopping all the time. When all the wetting has been used, sprinkle the molding-board with flour, and turn the paste upon it. Roll and fold the same as puff-paste, repeating the process three or four times ; then set the paste on the ice, and when cold, use like puff-paste. This paste may be used without chilling, but will not be so light.