Puff Paste Recipe

1/2 pound Vienna flour.

6 ounces butter.

1 egg.

1/2 tea-cup cold water.

1 teaspoon lemon juice.



Place the flour in the middle of a paste-board, and lightly roll the

butter in it, then divide the butter into two equal parts, and place one

half on one side. Chop the other half in the flour, then make a hole in

the centre, in which place the lemon juice, the egg (whole), and the

water; mix well together, and put in a cool place for about fifteen

minutes. Then roll it out half an inch thick. Place the other half of

the butter in the centre, fold over two sides of the paste, and roll out

again; this latter counts as the first roll, and the paste must be

rolled out five times in all, allowing an interval of ten minutes

between each roll. The paste should then be left for at least two hours

in a cool place with a damp cloth over it before being used.



Note.--In warm weather, the butter, egg, and water should be kept in a

basin with ice for at least half an hour before using.

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