Evening Republican, Volume 15, Number 114, Rensselaer, Jasper County, 13 May 1911 — PROPERLY MADE PUFF PASTE [ARTICLE]

PROPERLY MADE PUFF PASTE

Direction* Not Hard to but - Ar* of th* Utmost impor- ‘ L" ', tanc*. One pound of butter and one pound of flour; wash the butter in ice water, dry and put on ice to cool; sift flour Into a cold bowl; pour ice water with Juice of half a lemon into flour, enough to make a stiff dough; put your hands in ice water, pat out the -butter into an oblong shape; dredge marble or board with a little flour, put on the dough and dredge slightly; roll from you gently with a rolling pin Into a square about half an inch thick, put butter in the center, fold over the sides so that they will lap, fold from the top toward you, roH out carefully, fold again, set on ice 25 minutes, then roll out three times, folding a* before, keeping the rough ends toward you; fold again, set on ice 25 minutes, then roll out three times, folding as before, keeping the rough ends toward you; fold, set on ice 20 minutes, roll again three times; put on ice 15 minutes and roll again. Do not press heavily with the roller; mix in cool place. Puff paste Is nicer rolled on marble; it will keep for a week covered with a damp cloth.