Butter, which so largely enters into the pastrycook’s business, is
another important point for consideration. It should be perfectly
sweet, and before it is used made smooth on a marble slab. Salt butter
made from cows fed on poor pasture is the best for puff paste, and is
the most proper for ornamental work; it should be washed in water two
or three times before being used. On the other hand, for every kind of
cake the butter cannot be too rich.
* * * * *
In the course of this work I likewise intend to touch on the icing of
bride and other cakes.