The Apprentices'' Guide, or Every Lady Her Own Pastry Cook and Confectioner (Classic Reprint)

Excerpt from The Apprentices' Guide, or Every Lady Her Own Pastry Cook and Confectioner

To make fine Puff Pastry, take equal parts of Butter and Flour: Take 1 pound of Flour, put half in your pan and the other half on the table; then take 1 pound of Butter, wash it well in ice water until you have all the salt washed out; then spread it about 1 inch thick on a pan, and put it on the ice to harden; when hard, out it into four parts put one-fourth into your pan With the flour, cut it in very small pieces with a knife, mix it with cold water to the consistency of bread dough, being careful not to stir it too much. After having mixed it, roll it out very thin with your rolling pin, take another portion of your butter, di vide it in small pieces all over the surface of your pastry. Sprinkle it with flour'; then double it four times, roll it again and take another portion of your butter, and do with it as before; so continue until you have used it all, being careful to save enough flour to roll it out with. When you are ready to bake, after having all the butter in, cut it into four parts; having done so, roll each part up very tight, lay them on a pan and put in a cool place; when it becomes cold, cut off as much as you think proper to cover your plate, roll it very thin, sprinkle some flour over it, double it four times, roll it out about one-eighth of an inch thick, cover your plate, trim off the edge with a sharp knife, and bake in a brisk oven.

Another. - Take 1 pound of butter, wash it well, spread it on a pan, place it on the ice to harden when hard, have ready 1 pound of flour, cut your butter up very fine in it.

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