1 lb. flour.
¾ lb. butter.
1 teaspoonful soda.
2 teaspoonfuls cream-tartar.
Ice-water to make into a stiff dough.
Chop half the butter into the flour until it looks like yellow sand
(sift the soda and cream-tartar with the flour, passing it through the
sieve twice to make sure it is well mixed); work with ice-water into
stiff dough; roll into a thin sheet, baste with one-third the remaining
butter, fold up closely into a long roll, flatten and re-roll, then
baste again. Repeat this operation three times, until the butter is
gone, when make out your crust.
This is an easy and sure receipt, and the paste very fine.