Puff Pastes for Tarts

Ingredients

• 1 pound butter
• 1 pound flour
• 2 egg whites
• 1 egg yolk
• cold water
• 1 pound butter

Instructions

1. No. 1: Rub one pound of butter into one pound of flour.
2. No. 1: Whip two egg whites and add with cold water and one yolk; make into a paste.
3. No. 1: Roll in one pound of butter over six or seven turns, flouring at each roll.
4. No. 2: Rub six pounds of butter into fourteen pounds of flour with eight eggs; add cold water and make a stiff paste.
5. No. 3: To any quantity of flour, rub in three fourths of its weight in butter (twelve eggs to a peck), rubbing in one third or half and rolling in the rest.
6. No. 4: Into two quarts of salted flour, wet stiff with cold water and roll in one and a half pounds of butter over nine or ten turns.
7. No. 5: Beat well one pound of flour with three fourths of a pound of butter.
8. No. 6: To one pound of flour rub in a quarter pound of butter, wet with three eggs, and roll in a half pound of butter.