Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Flour
  • A Pound of Good Butter, or Half Lard and Half Butter
  • A


Have the flour dry and fresh and the butter of the freshest. Wash the butter well, till it becomes clear and elastic to the touch, and cut it into four equal parts, and place it in a bowl, which you will have cooled with ice water. Set it away to cool and harden. Have your flour sifted and ready, and the egg beaten and at hand. Put the flour into a bowl and add to it a lump of butter; work it w