Cassell's dictionary of cookery

If very flaky pastry is required, the paste may be brushed lightly over each time it is rolled with white of egg. In making puff paste proceed as follows: — Dry thoroughly and sift one pound of best flour. Put it on a marble PAS ( 515 ) PAS slab or slate, if at hand — if not, on a clean pastry-board — make a hole in the centre, and put into it half a tea-spoonful of salt, and rather less than half a pint of water. The exact quantity of water cannot bo given, but experience will soon enable the cook to determine when the paste is sufficiently stiff. It should be mixed in gradually with a knife, and should form a clear smooth paste, being worked lightly with the hands, until it ceases to adhere to them or to the board. Let it remain on the slab for two minutes. Have ready prepared threequarters of a pound of butter, freed from salt and moisture. Flatten the paste till it is an inch thick, lay the butter in the centre, and fold over the four sides of the paste, so as to form a square, and completely hide the butter. Leave this to cool for two or three minutes, then dredge the slab and the paste with flour, and roll the paste out till it is three feet in length, and be especially careful that the butter does not break through the flour. {See what was said above on this subject.) Fold over, a third of the length from one end, and lay the other third upon it. This folding into three is called giving one turn. Let the paste rest for ten minutes, then give it two more turns, rest again, and let it have other two. This will be in all five turns, and these will generally be found sufficient. If, however, the pastry is to be used for vol-au-vents or patties, six or seven turns will be required. Gather the paste together and it is ready for use, and should be baked as soon as possible. Handle it all the time as lightly as possible, and remember to dredge a little flour over it, the board, and the rolling-pin every time it is rolled, to keep it from sticking. French cooks mix the yolks of two eggs with the flour and water in the first instance. If a very rich paste is required, a pound of butter may be put with a pound of flour. Probable cost. Is. 2d. per pound. Paste, Puff (an easy way of making). — Dry and sift the flour, and prepare the butter as in the last recipe. Equal weights of butter and flour may be used, or three-quarters of a pound of butter to each pound of flour. Put a little salt into the flour, and make it into a paste by stirring gradually into it with a knife rather less than half a pint of water. KoU it out tiU it is an inch thick. Divide the butter into quarters: break one of these quarters into small pieces, and sprinkle these over the paste. Dredge a little flour over it, and turn it over, then repeat the process, until all the butter is incorporated with the paste. Let the paste rest for ten minutes between each two rolls. Equal parts of lard and butter may be used for this paste, and if the yollc of an egg or the strained juice of half a lemon bo mixed with the water in the first instance, the paste will be lighter. Probable cost. Is. 2d. per pound.