This section is from the book "Progressive Cookery", by E. M. Hinckley. Also available from Amazon: Progressive Cookery.
One scant pound of butter and one pound of Hour; wash the butter in ice water, dry, and put on ice to cool ; sift flour into a cold bowl ; pour ice water with juice of one-half of a lemon into flour, enough to make a stiff dough ; put your hands in ice water; pat out the butter into an oblong shape. Dredge marble or board with a little flow, put on the dough and dredge slightly ; roll from you gently, with a rolling pin, into a square about one-half of an inch thick ; put butter in the center, fold over the sides so that they will lap, fold from the top toward you, roll out very carefully, fold again, set on ice twenty-five minutes, then roll out three times, folding as before, keeping the rough ends toward you ; fold again, set on ice twenty-five minutes, then roll out three times, folding as before, keeping the rough ends toward you ; fold, set on ice twenty minutes, roll again three times ; keep in ice chest until next day. Do not press heavily with the roller ; (mix in cool place.) Puff paste is nicer rolled on marble ; it will keep for a week if desired, covered with a damp cloth.
One pound of flour, two-thirds of a pound of butter, one-half of a teaspoon of baking powder. Sift the flour and baking powder into a cold bowl ; put in the butter, cutting it in with a knife ; mix very stiff with ice water. It will not harm if the pieces of butter are not all mixed. Sprinkle a little flour on the paste board, lay on the dough, and roll gently from you until the paste is about a quarter of an inch thick, if any bits of butter roll out, put them on again. Fold sides toward the middle, the upper end toward you. Roll from you, and sideways ; do this three times and set in cool place to harden ; roll again three times, and set in cool place until ready to use. Dip your hands in cold water before handling paste ; you may omit baking powder if the paste is to be kept.
Paste must be kept cold.
One pint of flour, one-fourth of a teaspoon of salt. Mix in enough good, sweet lard until it can be pressed in the hand without breaking. Now mix very stiff with cold water ; roll out one-fourth of an inch thick, spread thickly with bits of butter, and dredge slightly with flour; fold the sides toward the end toward you. Put in cold place one-half hour. If a richer paste is liked, roll out again, drop more bits of butter over it, and set in cold place.