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PUFF PASTRY.
llt> flour, 1 lemon, lib butter, \- pint water. Sift" the flour and make into a paste with the lemon juice and water, work till quite smooth and soft, squeeze the butter dry in a cloth, roll out the paste, and let it stand in a very cold place for 15 minutes, then roll out and fold up again. Do this six or seven times, letting it stand about 15 minutes between each rolling. t For patty cakes roll out a quarter of an inch thick, cut out with a tumbler, and bake in a very quick
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https://paperspast.natlib.govt.nz/newspapers/KWE19140612.2.43.15
Bibliographic details
Kaipara and Waitemata Echo, 12 June 1914, Page 8
Word Count
98PUFF PASTRY. Kaipara and Waitemata Echo, 12 June 1914, Page 8
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