Place on the ice to harden, when it has been rolled the last time.  It should be in the ice chest at least an hour before being used.  In hot weather, if the paste sticks when being rolled down, put it on a tin sheet and place on ice.  As soon as it is chilled, it will roll easily.  The less flour you use in rolling out the paste, the tenderer it will be.  No matter how carefully every part of the work may be done, the paste will not be good if much flour is used.

Maria Parloa.

SOYER’S RECIPE FOR PUFF PASTE.

To every pound of flour allow the yolk of one egg, the juice of one lemon, half a saltspoonful of salt, cold water, one pound of fresh butter.

Put the flour onto the paste-board; make a hole in the centre, into which put the yolk of the egg, the lemon juice and salt; mix the whole with cold water (this should be iced in summer if convenient) into a soft, flexible paste with the right hand, and handle it as little as possible; then squeeze all the buttermilk from the butter, wring it in a cloth and roll out the paste; place the butter on this and fold the edges of the paste over, so as to hide it; roll it out again to the thickness of a quarter of an inch; fold over one-third, over which again pass the rolling-pin; then fold over the other third, thus forming a square; place it with the ends, top and bottom before you, shaking a little flour both under and over, and repeat the rolls and turns twice again as before.  Flour a baking-sheet, put the paste on this and let it remain on ice or in some cool place for half an hour; then roll twice more, turning it as before; place it again upon the ice for a quarter of an hour, give it two more rolls, making seven in all, and it is ready for use when required.

RULE FOR UNDER CRUST.

A good rule for pie crust for a pie requiring only an under crust, as a custard or pumpkin pie, is:  Three large tablespoonfuls of flour sifted, rubbing into it a large tablespoonful of cold butter, or part butter and part lard, and a pinch of salt, mixing with cold water enough to form a smooth, stiff paste, and rolled quite thin.

PLAIN PIE CRUST.

Two and a half cupfuls of sifted flour, one cupful of shortening, half butter and half lard cold, a pinch of salt, a heaping teaspoonful of baking powder sifted through the flour.  Rub thoroughly the shortening into the flour.  Mix together with half a teacupful of cold water, or enough to form a rather stiff dough; mix as little as possible, just enough to get it into shape to roll out; it must be handled very lightly.  This rule is for two pies.

When you have a little pie crust left do not throw it away; roll it thin, cut in small squares and bake.  Just before tea put a spoonful of raspberry jelly on each square.