dough gets into a lump, sprinkle on the middle of the board some
of the flour that you laid aside, and lay the dough upon it,
turning it out of the pan with the knife.

Rub the rolling-pin with flour, and sprinkle a little on the lump
of paste. Roll it out thin, quickly, and evenly, pressing on the
rolling-pin very lightly. Then take the second of the four pieces
of butter, and, with the point of your knife, stick it in little
bits at equal distances all over the sheet of paste. Sprinkle on
some flour, and fold up the dough. Flour the paste-board and
rolling-pin again; throw a little flour on the paste and roll it
out a second time. Stick the third piece of butter all over it in
little bits. Throw on some flour, fold up the paste, sprinkle a
little more flour on the dough, and on the rolling-pin, and roll
it out a third time, always pressing on it lightly. Stick it over
with the fourth and last piece of butter. Throw on a little more
flour, fold up the paste and then roll it out in a large round
sheet. Cut off the sides, so as to make the sheet of a square
form, and lay the slips of dough upon the square sheet. Fold it up
with the small pieces of trimmings, in the inside. Score or notch
it a little with the knife; lay it on a plate and set it away in a
cool place, but not where it can freeze, as that will make it
heavy.

Having made the paste, prepare and mix your pudding or pie. When
the mixture is finished, bring out your paste, flour the board and
rolling-pin, and roll it out with a short quick stroke, and
pressing the rolling-pin rather harder than while you were putting
the butter in. If the paste rises in blisters, it will be light,
unless spoiled in baking.