ilk; that from ewes is the
fattest; goats also supply some. It is produced by agitating the
milk in long vessels with narrow openings: a little water is
added."

MEDIUM PUFF-PASTE.

1206. INGREDIENTS.--To every lb. of flour allow 8 oz. of butter, 4 oz.
of lard, not quite 1/2 pint of water.

_Mode_.--This paste may be made by the directions in the preceding
recipe, only using less butter and substituting lard for a portion of
it. Mix the flour to a smooth paste with not quite 1/2 pint of water;
then roll it out 3 times, the first time covering the paste with butter,
the second with lard, and the third with butter. Keep the rolling-pin
and paste slightly dredged with flour, to prevent them from sticking,
and it will be ready for use.

_Average cost_, 1s. per lb.

BUTTER IN HASTE.--In his "History of Food," Soyer says that to
obtain butter instantly, it is only necessary, in summer, to put
new milk into a bottle, some hours after it has been taken from
the cow, and shake it briskly. The clots which are thus formed
should be thrown into a sieve, washed and pressed together, and
they constitute the finest and most delicate butter that can
possibly be made.

COMMON PASTE, for Family Pies.

1207. INGREDIENTS.--1-1/4 lb. of flour, 1/2 lb. of butter, rather more
than 1/2 pint of water.

_Mode_.--Rub the butter lightly into the flour, and mix it to a smooth
paste with the water; roll it out 2 or 3 times, and it will be ready for
use. This paste may be converted into an excellent short crust for sweet
tart, by adding to the flour, after the butter is rubbed in, 2
tablespoonfuls of fine-sifted sugar.

_Average cost_, 8d. per lb.

TO KEEP BUTTER FRESH.--One of the best means to preserve butter
fresh is, first to completely press out all the buttermilk, then
to keep it under water, renewing the water frequently, and to
remove it from the influence of heat and air, by wrapping it in
a wet cloth.

FRENCH PUFF-PASTE, or FEUILLETAGE.

(Founded on M. Ude's Recipe.)

1208. INGREDIENTS.--Equal quantities of flour and butter--say 1 lb. of
each; 1/2 saltspoonful of salt, the yolks of 2 eggs, rather more than
1/4 pint of water.

_Mode_.--Weigh the flour; ascertain that it is perfectly _dry_, and sift
it; squeeze all the water from the butter, and wring it in a clean cloth
till there is no moisture remaining. Put the flour on the paste-board,
work lightly into it 2