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Classic
Cook Books
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page 117
flour (which should he sifted) and mix with sufficient ice-water to roll easily.
Avoid kneading it and use the hands as little as possible in mixing.
Puff paste.
To every pound of flour allow one pound of butter, and not quite half a pint of
water. Carefully weigh the flour and butter and have the exact proportion;
squeeze the butter well to extract the water from it, and afterwards wring it in
a clean cloth, that no moisture may remain. Sift the flour; see that, it is
perfectly dry, and proceed in the following manner to make the paste, using a
clean pasteboard and rolling-pin. Supposing the quantity to be 1 pound flour,
work the whole into a smooth paste, with not quite half a pint water, using a
knife to mix with; the proportion if water must be regulated by the discretion
of the cook; if too much be added to the paste, when baked, it will be tough.
Roll it out until it is of an equal thickness of about an inch; break 4 ounces
of butter into small pieces; place these on the paste, sift
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