Modern cookery for private families

saltpetre, and let it remain in a cool place for an hour if possible before it is used. When it is ready (and the paste should never be commenced until it is so), roll the crust out square,[113] and of sufficient size to enclose the butter, flatten this a little upon it in the centre, and then fold the crust well over it, and roll it out thin as lightly as possible, after having dredged the board and paste roller with a little flour: this is called giving it _one turn_. Then fold it in three, give it another turn, and set it aside where it will be very cool, for a few minutes; give it two more turns in the same way, rolling it each time very lightly but of equal thickness, and to the full length that it will reach, taking always especial care that the butter shall not break through the paste. Let it again be set aside to become cold; and after it has been twice more rolled and folded in three, give it a half turn, by folding it once only, and it will be ready for use. Footnote 113: The learner will perhaps find it easier to fold the paste securely round it in the form of a dumpling, until a little experience has been acquired. Equal weight of the finest flour and good butter; to each pound of these, the yolks of two eggs, and a small saltspoonful of salt: 6-1/2 turns to be given to the paste. VERY GOOD LIGHT PASTE. Mix with a pound of sifted flour six ounces of fresh, pure lard, and make them into a smooth paste with cold water; press the buttermilk from ten ounces of butter, and form it into a ball, by twisting it in a clean cloth. Roll out the paste, put the ball of butter in the middle, close it like an apple-dumpling, and roll it very lightly until it is less than an inch thick; fold the ends into the middle, dust a little flour over the board and paste-roller, and roll