THE EMIGRANT'S HAND-BOOK. 



until sufficient has been added, when it should be lightly 

 kneaded until it is as smooth as possible. When care- 

 lessly made, the surface is often left covered with small 

 dry crumbs or lumps ; or the water is poured in heedless- 

 ly in so large a proportion that it becomes necessary to 

 add more flour to render it workable in any way ; and this 

 ought particularly to be avoided, when a certain weight 

 of all the ingredients has been taken. 



VERY GOOD LIGHT PASTE. 



Mix with a pound of sifted flour six ounces of fresh, 

 pure lard, and make them into a smooth paste with cold 

 water; press the buttermilk from ten ounces of butter, 

 and form it into a ball, by twisting a clean cloth round it. 

 Roll out the paste, put the ball of butter in the middle, 

 close it like an apple-dumpling, and roll it very lightly, 

 till it is less than an inch thick ; fold the ends into the 

 middle, dust a little flour over the board and paste-roller, 

 and roll the paste thin a second time ; then set it aside for 

 three or four minutes in a very cool place, give it two 

 more turns, as they are technically called, and after it has 

 again been left a few minutes, roll it out twice more, fold- 

 ing it each time in three. This ought to render it fit for 

 use. The sooner this paste is sent to the oven after it is 

 ade, the lighter it will be : if allowed to remain long be- 

 'ore it is baked, it will be tough and heavy. 



Flour, 1 Ib. ; lard, 6 ozs. ; butter, 10 ozs. ; little salt. 



ENGLISH PUFF-PASTE. 



Break lightly into a couple of pounds of dried and sift, 

 ed flour, eight ounces of butter ; add a pinch of salt, and 

 sufficient cold water to make the paste ; work it as quickly 

 and as lightly as possible, until it is smooth and pliable ; 



