the finger-tips--the palms melt or
soften it. Add milk or water, a little at a time, mixing it in with a
broad-bladed knife rather than the hands. Mix lightly--so the paste
barely sticks together. Put in first one-third of the shortening--this,
of course, for puff paste. Half a pound of butter or lard to the pound
of flour makes a very good paste, but to have it in full richness, use
three-quarters of a pound. Wash butter well to remove the salt, and
squeeze out water by wringing it in a well-floured cloth. If there is a
strong taste, or any trace of rancidity, wash well, kneading through and
through, in sweet milk, then rinse out the milk with cold water to which
a little borax has been added. Rinse again in clear cold water--this
should remove ill-flavor without injury to anybody's stomach. But be
very sure the last rinsing is thorough--borax, though wholly harmless,
adds nothing to digestibility.

The end of the repeated rollings out and foldings demanded by real puff
paste is to enclose between the layers of paste as much air as possible.
Hence the chillings between rollings. Hence also the need of pinching
edges well together after foldings, and rolling always _from_ you,
never back and forth. Roll out paste into a long narrow strip after the
first mixing, divide the remaining shortening into three equal portions,
keep very cold, and as needed cut into small bits, which spread evenly
on top of the rolled paste, which must be lightly dredged with flour.
Fold in three evenly, one thickness on another, turn so the folded edges
may be to right and left while rolling, pinch the other edges well
together and roll again into a long strip, moving the rolling-pin always
from you. Repeat until all the butter is used, then set on ice for an
hour to harden. In baking beware opening the oven door until the paste
has risen fully and becomes slightly crusted over.

Baking powder crust must not stand--the gas which aerates it begins
forming and escaping the minute it is wet up. It also requires a hot
oven and delicate handling. Half a pound of shortening and a teaspoon of
baking powder, to the pound of flour, mixed stiff or soft, according to
the consistency of the fat, properly handled and baked, make crust good
enough for anybody.

_French Puff Paste_: This is like the famous little girl--either very
good indeed or horrid. Therefore beware undertaking it until you have
experience or the confidence of absolute ignorance for yo