132 THE FARMER'S AND 



then level it with the paste-roller till it is three-quarters 

 of an inch thick, and place regularly upon it six ounces 

 of butter in small bits ; fold the paste like a blanket-pud- 

 ding, roll it out again, lay on it six ounces more of butter, 

 repeat the rolling, dusting each time a little flour over the 

 board and paste ; add again six ounces of butter, and roll 

 the paste out thin three or four times, folding the ends into 

 the middle. 



Flour, 2 Ibs. ; little salt ; butter, 1 Ib. 10 ozs. 



If very rich paste be required, equal portions of flour 

 and butter must be used ; and the latter may be divided 

 into two, instead of three parts, when it is to be rolled in. 



CREAM PASTE. 

 (Very good.) 



Stir a little fine salt into a pound of dry flour, and mix 

 gradually with it sufficient very thick sweet cream, to 

 form a smooth paste ; it will be found sufficiently good for 

 common family dinners, without the addition of butter ; 

 but to make an excellent crust, roll in four ounces in the 

 usual way, after having given the paste a couple of turns. 

 Handle it as lightly as possible in making it, and send it 

 to the oven as soon as it is ready ; it may be used for fruit 

 tarts, cannelons, puffs, and other varieties of small pastry, 

 or for good meat-pies. Six ounces of butter to the pound 

 of flour will give a very rich crust. 



Flour, 1 Ib. ; salt, 1 small saltspoonful, (more for meat- 

 pies;) rich cream, { to pint; butter, 4 ozs.; for richest 

 crust, 6 ozs. 





