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of a quarter of an inch; fold over one-third and roll, fold over the other third and roll, always rolling one way. Place it with the ends toward you, repeat the turns and rolls as before twice. Flour a baking sheet, put the paste in it on ice or in some very cool place half an hour, roll twice more as before; chill again for a quarter of an hour; give it two more rolls and it is ready-for use.
"This is very rich paste, and may be made with half the quantity of butter only, chopped fine in the flour, rolled and chilled, forming a very light puff paste that will rise an inch, and be flaky throughout. "
Remarks. —The object of chilling the pastry, by putting it upon ice or into ; a cold place, is to keep the butter cold, so it shall not be absorbed into the crust, but keep its buttery form, which makes it flaky, by keeping the dough in layers, while the many foldings and rolling out makes them thin, like flakes of snow. But it is only in hot weather that this chilling becomes
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