d Apple
Dumplings.+-- Put 1 pound sifted flour on a paste board, make a
hollow in center and put in the yolks of 3 eggs and 1/2 pound butter;
work this quickly with your hands into a stiff paste, adding by
degrees a little ice water; then roll it out 1 inch in thickness and
fold the right and left side to the center, so they meet together;
then fold the other two sides over to the center the same way and
set it for 1 hour on ice or in a cool place; when that time has
expired lay the paste onto a floured board, roll it out 3 times as
long as wide, fold one-third over to the center, roll over it once
with the rolling pin, fold the other third over that, so the paste
has 3 layers, roll out again 3 times as long as wide, fold it up the
same way, let it rest for 1/2 hour and roll and fold it up once more;
then use. This paste is excellent for chicken, oyster, pigeon or
beefsteak pie; also for baked apple dumplings and fine patties;
sufficient for 1 large pie or for 9 apple dumplings.

664. +Puff Paste.+-- 1 pound flour, a pinch of salt, 1 cup ice water
and 1 pound butter; sift flour in a bowl, add salt and ice water and
mix it into a smooth paste; work it thoroughly on the board with
your hands for 5 minutes, cover and set it for 20 minutes on ice;
knead the butter well in ice water, to remove the salt, and dry it
in a napkin; put the paste onto a floured board and roll it out into
a square about 1-1/2 inches in thickness; press the butter flat, also
into a square, but smaller than the paste; lay the butter in center
of paste and fold the paste first from the right and left side; then
from you and towards you over the butter together; turn the paste
over with the folded side towards the board; dust under and over a
little flour and roll the paste out 3 times as long as wide; fold
the lower third over the center and roll over it once with the
rolling pin; then fold over that the upper third, so the paste is
three double; roll over it once with the rolling pin; turn the paste
around, roll it out again 3 times as long as wide, fold it again 3
double, lay it on a plate and set the paste for 1 hour on ice; then
roll it out again and fold the same way twice; let it rest for 1/2
hour on ice; roll and fold it twice more, so the paste has been
rolled out and folded up 6 times; after the last rolling let it rest
for 20 minutes and then use. The rolling out and folding together
must be done with the greatest care, so the layers fit ex