Be careful to flour the pastry each time before it is turned.

By this means we get the pastry in thin layers, with minute air bubbles between them, and this will cause the pastry to rise.

If you are making a pie, roll out the pastry the last time, cover the pie, and put it in the oven immediately, while the pastry is cold.

Do not let the pastry stand, unless it be in a very cold place.
This pastry we have just described, made with oil, can also be utilised for puddings, in which latter case we would recommend the addition of a little more baking-powder, and to every pound of flour add two tablespoonfuls of very fine bread-crumbs.

These must be dry, and rubbed through a fine sieve.
PASTRY WITH BUTTER .-- Good puff paste is made by taking equal quantities of butter and flour--say a pound of each--the yolk of one egg, a pinch of salt, while the water used is acidulated with lemon-juice.