The Best Plain Paste

Wash butter in very cold water and squeeze to remove salt.

Sift three pints of superfine flour into a deep pan.

Divide a pound of fresh butter into four quarters.

Cut up one quarter of butter and rub it into the flour, mixing with your hands.

Gradually add cold water until the dough is tolerably stiff, then knead slightly.

Sprinkle a little flour on a paste-board, lay the dough on it, and knead for a very short time.

Flour a rolling-pin to prevent sticking, then roll the dough into a very thin sheet, rolling from you.

Spread a second quarter of butter over the sheet with your thumb (or a knife if your hand is warm).

Sprinkle a little flour, then roll the paste up like a sheet of paper.

Flatten the roll with a rolling-pin, and roll it out a second thin sheet.

Spread another layer of butter over the sheet, roll it up into a scroll.

Flatten the scroll, spread the last quarter of butter, flour slightly, and roll it up again.

Cut the scroll into pieces for your dishes or patty-pans.

Roll out each piece to almost an inch thick.

Flour your dishes, lay the paste lightly on them, notch the edges, butter them, and bake until light brown.

Bake in a moderate oven; if too hot, the paste will bake before rising; if too cold, it will scarcely rise.

Bake in a close oven where no air can reach it.