Royal baker and pastry cook

1 cup cream, A cup butter. Sift flour, salt, and powder together; add the cream; mix into smooth, rather firm paste; flour the board, roll it out thin; spread the butter on it evenly, fold in three; roll out thin, and fold in three; repeat twice more and use. Paste, 2. — 3 cups flour, A teaspoon Royal Baking Powder, A pound beef suet, freed of skin and chopped very fine, 1 cup water. Place the flour, sifted with the powder, in bowl; add suet and water; mix into smooth, rather firm dough. Paste, 3. — 3 cups sifted flour, A cup lard, 1 A cups butter, A teaspoon Royal Baking Powder, 1 cup water. Cut lard into flour, sifted with powder; mix into smooth, firm paste with the water; place it to cool for 15 minutes; meanwhile press milk and salt from butter by pressing in clean, wet towel, and flour it. Roll out dough on well-floured board; place butter on it; fold dough over it, completely covering butter; roll it out lightly to A inch in thickness, turn it over, fold each end to middle, flour it, roll out again ; fold ends to middle, and turn it; repeat this 3 times more, and use. If this paste is made in summer, put on ice after each operation of folding and rolling. Paste, 4. — 5 cups flour, 1 cup butter, 1 cup lard, 1 cup water, A teaspoon Royal Baking Powder. Sift flour with powder; rub in lard and butter cold; add the water; mix into a smooth, lithe dough. Paste, 6 (Puff Paste). — 3 cups sifted flour, 2 cups butter, 1 egg yolk, a little salt. This is difficult to make. The essentials are : A cool place to make it in, ice broken up in 2 shallow cake-pans, good flour, and butter, firm, with salt and buttermilk worked out. Sift flour on pastry slab, form it in a ring with back of your hand. Place in center the egg yolk and salt; add a little ice-water, and from inside of ring gradually take flour, adding a little at a time, as you require it, more ice-water, about a cup altogether, until you have smooth, fine paste, very tenacious and lithe. Place in ice¬ box 15 minutes, then roll out to size of a din¬ ner-plate ; lay on it butter, and wrap over it edges of dough, carefully covering it; turn it upside down, roll out very thin; then turn face down — the face is side of paste next to rolling-pin — folding it in three, squarely; re¬ peat this three times more, placing it in thin tin on the broken ice, and other tin containing ice on it, after each turn or operation of fold¬ ing and rolling. By this method this diffi¬ cult puff paste may be made successfully in hottest weather. Paste, 6. — 3 cups sifted flour, 1 large cup butter, A teaspoon Royal Baking Powder, 3 tablespoons sugar, A cup milk. Sift flour with powder and sugar, rub in butter, add milk; mix into a smooth dough of medium stiffness.