Potpourriprinted page 83

PUFF PASTRY (SIMPLE)

Name: PUFF PASTRY (SIMPLE)
Ingredients: 1 cup butter; 1 1/2 cups flour; 1/2 cup sour cream

Jim Douglass, President W.S.C.A. / Chef Instructor, Washington State Reformatory, W.S.C.A.

Ingredients

1 cup butter
1 1/2 cups flour
1/2 cup sour cream

Method

Cut butter into flour with pastry cutter until completely mixed, stir in sour cream thoroughly. Divide dough wrap and refrigerate for eight hours. Roll pastry on floured board. Cook in preheated 350 degree oven.

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Photograph of printed page 83 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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