Show MAKING K GR RICH PUFF PASTRY o n JT I T r ir R rk SI lr W Reo 1111 t WI I As this is rich there will be bo no need to greaso grease the patty tins lIns ti Required One Olle pound of Vienna flour one pound of oC butter butler one tea teaspoonful teaspoonful teaspoonful spoonful of salt cold water Dry the flour in a very verr cool oven for about five minutes taking laking caro care that it does not color Then sieve it and the salt into a basin and nd mix it to A 1 dough with Ith cold coldwater coldwater coldwater water It should be he of the same con consistency consistency as the butter you intend using Knead it well until it is quite smooth and velvety Then turn it Il on to a floured board and roll roil it out In an oblong shape shapo about a quarter of an all a inch thick Keep the edges as neat neaL as possible Roll the butter In a dean clean cloth and press out all the moisture mol ture Make It into a neat pat pal and In the mid middle middle mIddIe dle dIe of the dough fold one side over the tho butter I and the other side over that so that the tho dough is ie folded in three Press the tho edges well together with witha a n rolling pin turn the side which has no edge to your right hand and aud re reo remember remember member to do this each time lime for this thin pastry must always alway he rolled rollee the same way wa otherwise It will HI not rise evenly Now roll roU the tue pastry out again agai tak lake taking ing log care c re that the butter hutter does not break through the pastry lr Fold It again In three press tho the edges edge to t eth r r and proceed pr to roll rolla it a second time ti e peat this rolling and folding seven eVell times |