How then are strict vegetarians to make pastry, butter being classed with the forbidden fruit?
We fear we cannot tell them how to make good puff paste; but "Necessity is the mother of invention," and naturally olive oil must supply the place of butter.
PASTRY WITHOUT BUTTER .-- We will describe how to make a small quantity, which is always best when we make experiments.

Take half a pound of the best Vienna flour, and mix with it, while dry, about a salt-spoonful of baking-powder.

Now add about a tablespoonful of olive oil, and work the oil and flour together with the fingers exactly as you work a small piece of butter into the flour at the commencement of making puff paste.

Next add sufficient water to make the whole into an elastic paste; roll it out and let it set between two tins containing ice, similar to the method used in making high-class pastry.
We have mentioned a tablespoonful of oil, but if ice is used more oil may be added.
We all know that oil will freeze at a much lower temperature than water, consequently the minute particles of oil become partially solid.

Now take the paste, roll it out, and give it three turns; roll it out again, give it three more turns, and put it back in the ice; let it stand ten minutes or a quarter of an hour, and repeat this process three times.