Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

an inch, and of a rectangular shape. Fold it in three by turning over one-third of its length toward the other end, and thus covering another third of it; fold or turn over the remaining third, so as to cover the first third turned over. Roll it down again of about the same thickness as above, but without making furrows in it; give it also the same rectangular shape, taking care to make the length of what was the width, _i. e._ extending it the longer way in an opposite direction to that of the first time, so that the ends will be what the sides were. Fold in three as before, put it on a plate and set in a refrigerator for from ten to twenty minutes. Take hold of it again, roll down as above, fold in the same way also, and put away for ten minutes. You roll down and fold from four to six times, not counting the time you envelop the butter in the dough. In cold weather, and when the butter is firm, fold and roll only four times; but in rather warm weather, fold and roll six times. If it is too warm, it is of no use to try with butter. Puff-paste may be made without stopping; that is, without putting it away in a cool place for some time; but it is better to let it rest; it is lighter and rises better. When finished, it can be used immediately; but it is better also to put it in a plate or dish, cover it with a towel, and put it in a refrigerator for from twelve to twenty-four hours. Although it must be kept in a cool place, do not put it near enough to the ice to freeze. It may be kept thus for two or three days. _Puff-paste with Beef-Suet_.--Take half a pound of fresh beef suet, the nearest the kidney the best; break it in small pieces with the hands, at the same time removing the thin skin and fibres as much as possible; put it in