chilled flour into the mixing^bowl, keeping out about 2 oz. for sprinkling the board with, x^ut in the 3 oz. of butter and 1 small tea- spoon of salt, and the eggs if they are used, and with the tips of the fingers work them into the flour. Many chop these ingredients to- gether to avoid heating them with the fingers. Add a little ice cold water occasionally, and keep mixing until a perfectly smooth paste is formed, A cup of water, more or less, will be needed. When the paste is of the right consistency, and forms a smooth ball, dust the board lightly with flour, and remove the paste on to it, and pound it lightly with the rolling-pin to toughen it. Then roll it out about \ inch thick, always using a well-floured rolling=pin, and rolling from you. Then take the cold butter and roll it out in the same way, only smaller, and lay it upon the paste, and fold the ends of the paste over the butter as shown in Fig. 1. on p. 295. (The butter is sometimes cut into 4 pieces and only 1 piece worked in at a time, but the meth- od would be the same.) Then turn it bottom up on the board, and roll it out carefully, using a light, quick stroke, and being careful not to break the paste, as the aim should be to keep all the air pos- sible inside, to assist in making it rise. If by accident the dough breaks, lay on a piece of plain dough (a little plain dough may be kept out for this purpose), dust on flour, and go on with the roll- ing. Roll it out into a sheet about \ inch thick, and fold \ of it over onto the balance, and then the Fig. 2. eolled paste folded Fig. 3. PASTE AFTEB MAKING A "TURN.' other side over onto that, making 3 layers about 8 times as long as it is wide, as shown in Fig. 2; then turn it, and fold it lengthwise into 3 thicknesses as shown in Fig. 3, when it will be ready for roll- ing out again. This is known as the "first turn." PASTKY 297 In lifting the paste at any time let it roll up on the roller, then lift it gently, dust a little flour on the board, and gently unroll the paste the way you want it to lie, having the side which was next the roller come next the board. The process just described as the "first turn" should be repeated 3 or 4 times for common pies, and 6 or 7 times for the best pastry, but should be repeated until no streaks of butter can be seen. The more layers there are the more "flaky" it will be. To keep the butter evenly distributed so that the paste will rise evenly, it is folded in an opijosite direction each time, and after each "turn" it is laid with the top of the paste on the board, thus turning it over. It is customary in warm weather (it is a good plan at any time) to put it on ice for 5 or 10 minutes between each "turn." This may be done by putting it in a long, floured pan, putting it on ice, and then set another pan filled with ice on top of it, thus having ice both above and below. The top tin should not be heavy with ice, as only a little ice is needed. Tins are best, because dishes would not conduct heat readily enough to cool the paste quickly. After making the last "turn," roll the paste out about ^ inch thick, and cut it in shape for pies, patties, etc.

AI-modernized reading of the original text

chilled flour into the mixing bowl, keeping out about 2 oz. for sprinkling the board with, x^ut in the 3 oz. of butter and 1 small teaspoon of salt, and the eggs if they are used, and with the tips of the fingers work them into the flour. Many chop these ingredients together to avoid heating them with the fingers. Add a little ice cold water occasionally, and keep mixing until a perfectly smooth paste is formed, A cup of water, more or less, will be needed. When the paste is of the right consistency, and forms a smooth ball, dust the board lightly with flour, and remove the paste on to it, and pound it lightly with the rolling-pin to toughen it. Then roll it out about \ inch thick, always using a well-floured rolling pin, and rolling from you. Then take the cold butter and roll it out in the same way, only smaller, and lay it upon the paste, and fold the ends of the paste over the butter as shown in Fig. 1. on p. 295. (The butter is sometimes cut into 4 pieces and only 1 piece worked in at a time, but the method would be the same.) Then turn it bottom up on the board, and roll it out carefully, using a light, quick stroke, and being careful not to break the paste, as the aim should be to keep all the air possible inside, to assist in making it rise. If by accident the dough breaks, lay on a piece of plain dough (a little plain dough may be kept out for this purpose), dust on flour, and go on with the rolling. Roll it out into a sheet about \ inch thick, and fold \ of it over onto the balance, and then the [illustration: Fig. 2. Rolled paste folded] [illustration: Fig. 3. PASTE AFTER MAKING A "TURN."] other side over onto that, making 3 layers about 8 times as long as it is wide, as shown in Fig. 2; then turn it, and fold it lengthwise into 3 thicknesses as shown in Fig. 3, when it will be ready for rolling out again. This is known as the "first turn." PASTKY 297 In lifting the paste at any time let it roll up on the roller, then lift it gently, dust a little flour on the board, and gently unroll the paste the way you want it to lie, having the side which was next the roller come next the board. The process just described as the "first turn" should be repeated 3 or 4 times for common pies, and 6 or 7 times for the best pastry, but should be repeated until no streaks of butter can be seen. The more layers there are the more "flaky" it will be. To keep the butter evenly distributed so that the paste will rise evenly, it is folded in an opposite direction each time, and after each "turn" it is laid with the top of the paste on the board, thus turning it over. It is customary in warm weather (it is a good plan at any time) to put it on ice for 5 or 10 minutes between each "turn." This may be done by putting it in a long, floured pan, putting it on ice, and then set another pan filled with ice on top of it, thus having ice both above and below. The top tin should not be heavy with ice, as only a little ice is needed. Tins are best, because dishes would not conduct heat readily enough to cool the paste quickly. After making the last "turn," roll the paste out about ^ inch thick, and cut it in shape for pies, patties, etc.

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