Puff-Paste

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

PUFF-PASTE.

One pound flour, 3/4 pounds butter, one egg, with water. Mix the flour with a lump of butter the size of an egg to a very stiff paste and spread on one part of the butter, dredging it with flour; repeat until all the butter is rolled in.