Fine Foundation Paste -Have one pound of flour, three quarters of a pound of butter, half a pint of cold water and half an ounce of salt. Sift the flour on a table, bring it all together and make a hollow in the center, spreading it with the hand, and in this space lay the butter, divided into small bits, half of the water and the salt; make a dough by mixing first the butter with the water, then drawing the flour into this wet part, a very little at the time, so as to obtain a paste neither lumpy nor too firm; if necessary, add the rest of the water, a very little at the time, mass it together, and knead it briskly two or three times. To knead dough is to put it in front of one, and push it little by little with the palms of both hands and pressing it hard against the table so as to get it smooth; after this is finished, bring it together again, detach carefully all the bits adhering to the table, and roll it into a ball with the hands, turning it in the left hand. Let the paste rest in the ice-box a quarter of an hour before using it.

Ordinary Foundation or Short Paste is made with one pound of flour, half a pound of butter, half a pint of water and a third of an ounce of salt. Make a hollow in the center of the flour, put into this the butter, salt and half of the water; work well the paste, adding more water, knead it properly, then roll it into a ball on a floured table; cover and let rest for one hour.

Flawn Paste -One and one-quarter pounds of flour, three-quarters pound of butter, a little salt, two tablespoonfuls of sugar, three or four egg-yolks; make the paste on the table, adding enough water so the paste will not be too firm; knead, bring together and leave to rest, being careful to cover it.

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Preparation:

1. One heaping pound superfine sifted flour, one of butter; place the flour on board (or marble slab is better), make a well in center, squeeze in juice of half a lemon, and add yolk of one egg, beaten with a little ice-water. Stir with one hand and drop in ice-water with the other, until the paste is as hard as the butter.

 

2. Roll paste out in a smooth square an inch thick, smooth sides with a rolling-pin, spread the butter over half the paste; lay the other half over like an old-fashioned turn-over, leave it for fifteen minutes in a cold place.

 

3. Then roll out in a long strip, keeping the edges smooth, and double it in three parts, as follows: Fold one-third over on the middle third, roll it down, then fold over the other outside third, roll out in a long strip and repeat the folding process; let it lie for fifteen minutes, and repeat this six times, allowing fifteen minutes between each rolling, and the paste is ready for use.

 

4. Handle as little as possible through the whole process. All the flour used must be of the very best quality, and thoroughly sifted. The quantity of water depends on the capacity of the flour to absorb it, which is quite variable. Too little makes the paste tough, and too much makes it thin, and prevents the flakiness so desirable. Rich paste requires a quick oven.

 

Mrs. V. G. Hush, Minneapolis, Minnesota

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