The puffs made me light, Moore. Weigh an equal quantity of flour and butter, rub rather more than half the flour into one-third of the butter; add as much cold water as will make it into a stiff paste; work it until the butter be completely mixed with the flour, make it round, beat it with the rolling-pin, dust it, as also the rolling-pin with flour, and roll it out towards the opposite side of the slab, or paste-board, making it of an equal thickness, then with the point of a knife, put little bits of butter all over it, dust flour over it and under it, fold in all the sides, and roll it up, dust it again with flour, beat it a little, and roll out, always rubbing the rolling-pin with flour, and throwing some underneath the paste to prevent its sticking to the board. It should be touched as little as possible with the hands. [96] [96] PYRAMID PASTE. You that from pliant paste would fabrics raise, Expecting thence to gain immortal praise, Your knuckles try, and let your sinews know Their power to knead, and give the form to dough; From thence of course the figure will arise, And elegance adorn the surface of your pies. King. King. Make a rich puff paste, roll it out a quarter of an inch thick, cut it into five or seven pieces with scalloped tin cutters, which go one within another; leave the bottom and top piece entire, and cut a bit out of the centre of the others. Place them upon buttered baking tins, and bake them of a light brown. Build them into a pyramid, laying a different preserved fruit upon each piece of paste, and on the top a whole apricot with a sprig of myrtle stuck in it. FRUIT PIES. Unless some sweetness at the bottom lie, Who cares for all the crinkling of the pie! King. King. Fruit pies for family use are generally made with common paste. Allow three quarters of a pound of[97] butter to a pound and a half of flour. Peaches and plums for pies should be cut in half, and the stones taken out. Cherries also should be stoned,
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