Fine Puff Paste

Measure out one teacupful of butter and one of lard, hard and cold

Take the lard and rub into the flour until a very fine smooth paste

Put in just enough ice-water, say half a cupful, containing a beaten white of egg, to mix a very stiff dough

Roll it out into a thin sheet, spread with one-fourth of the butter, sprinkle over with a little flour

Roll up closely in a long roll, like a scroll, double the ends towards the centre, flatten and re-roll

Spread again with another quarter of the butter

Repeat this operation until the butter is used up

Put it on an earthen dish, cover it with a cloth and set it in a cold place, in the ice box in summer

Let it remain until cold; an hour or more before making out the crust