Pound Cake

1/2 lb. butter, creamed
5 eggs, unbeaten
2 cups pastry flour, sifted
1/2 tsp. mace
1 2/3cups sugar

Have a shallow baking pan greased, the oven ready and all the ingredients measured, as the mixing must be done by hand.

Add the sugar and mace to the butter and work until very light. Add one egg at a time and mix until thoroughly blended. Mix in the flour and turn at once into the baking pan. Bake at 350F for thirty minutes. Cut in small squares when cold.




Puff Paste

Sift together
2 cups flour
1 cup butter
1/2 tsp. salt
1/3 cup ice water

Work the butter until it is smooth and flexible. Shape into a flat square cake and place on ice until ready to use. Mix the water into the flour and knead the dough for ten minutes. Roll the dough in a napkin and place on ice for fifteen minutes. Roll the paste in a square shape. Place the butter in the center, fold the dough over the butter and roll thin. Repeat the folding and rolling process six times.

The dough must not be allowed to soften. Place it in the ice box when signs of softening occur. Usually it can be rolled twice each time before returning it to the ice box. The dough must be thoroughly chilled before using.