Sift two quarts of superfine flour into a pan. Divide one pound of
fresh butter into two equal parts, and cut up one half in the
flour, rubbing it fine. Mix it with a very little cold water, and
make it into a round lump. Knead it a little. Then flour your
paste-board, and roll the dough out into a large thin sheet.
Spread it all over with the remainder of the butter. Flour it,
fold it up, and roll it out again. Then fold it again, or roll it
into a scroll. Cut it into as many pieces as you want sheets of
paste, and roll each not quite an inch thick. Butter your pie-dish.
This paste will do for family use, when covered pies are wanted.
Also for apple dumplings, pot-pies, &c.; though all boiled paste
is best when made of suet instead of butter. Short cakes may be
made of this, cut out with the edge of a tumbler. It should always
be eaten fresh.