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Sift a quart of flour, and lay it in a pan. Make a hole in the middle, and put into it the white of an egg slightly beaten, a piece of butter the size of an egg, and a very little salt. Pour in gradually as much cold water as will moisten it. Mix it well with your hands, as rapidly as possible, and see that no lumps are left in it. Set it away to cool, and in a quarter of an hour roll it out, and spread over it half a pound of butter which has been kept in ice. Then fold up the paste with the four sides laid one over another, so as entirely to inclose the butter, and set it for half an hour in a cool place. Then roll it again ; fold it, and give it another roll. Set it away again; and in half an hour roll it out twice more, and it will be fit for use.

May be made with a pound of butter, and a pound and a quarter of sifted flour. The butter must be washed in cold water, and then squeezed very hard, and made up into a lump. Divide it into eight parts. Mix one part of the butter with the flour, adding just enough of water to moisten it. Roll it out ; spread over it a second portion of the butter; flour it; fold it up, and roll it out again, adding another division of the butter. Repeat this till you get in all the butter, a piece at a time, folding and rolling the paste with each separate portion of the butter. Then set it away to cool. If it