Sift Flour and salt into a bowl. If butter and lard are used to shorten,
blend them and chop the fat into flour, then rub the two together until like fine
breadcrumbs. Use the tips of the fingers only, lift the flour up well to keep it
cool. Mix slowly from the centre with a spatula or spoon, add the water gradu-
ally and use as little as possible. Turn the paste on to a slightly floured board.
Do not knead, but make the paste smooth on top by turning the edges into
the centre. Roll once to shape required. Chill before baking.
For a Pie. This quantity makes one pie with top and bottom crusts. Divide
paste in two equal parts before rolling and roll each to a circle rather larger
than the plate. Line a plate with one circle of paste. . Take care not to stretch
the pastry, but cover the edges well. Brush over this paste with white of egg to
prevent it becoming sodden. Put in prepared fruit or other filling with sugar,
flavouring and very little moisture. Dampen the edges of pastry, place over the
top crust, press edges together firmly and ornament to taste. Bake in a moderate
oven until the fruit is cooked. Test with a fork. A small hole at side of
pastry should be made to allow steam to escape. The pastry has to be somewhat
sacrificed to the fruit. ong
Pies With One Crust
Pies are more wholesome if made in a deep dish with only one crust. Fill
the dish full of prepared fruit, add sugar to taste and a small quantity of water.
Place an egg cup in the centre to support the crust. Cut off strips of pastry
the width of the edge of pie dish, moisten this and lay pastry on, moisten again
and place top crust over pie. Hold pie on one hand and cut off superfluous
pastry, sloping handle of knife under dish so as not to leave the edge bare.
Ornament edges with spoon, fork or knife. To glaze the top of crust, brush it
over with white of egg.
pet
Preparation of Fruit.
Apples. Pare, core, slice finely, sweeten, moisten slightly and flavour with
a clove or two, lemon rind, or ground cinnamon.
Plums, currants, raspberries, blackberries, loganberries, remove stalk, wash
in a colander, add sugar and a little water.
Pumpkin. See recipe under Pastry Fillings.
Rhubarb. Wash, remove ends and stringy side skin, cut in small pieces. Add
plenty of sugar, but no water. Flavour with grated yellow lemon rind, sprinkle
over a little cornstarch to prevent the juice running out. Cooked rhubarb may
be made into rhubarb custard by adding a yolk to each cup cooked rhubarb.
Cook in a pastry shell previously baked until the custard sets. Put whipped
whites on top✪ Rhubarb Custard and brown slightly.
Flaky Pastry.
ly cups pastry flour (7 0z.). WY cup. butter- (%4 |b.).
1% tsp. salt. i Y%4 cup lard (% Ib.).
Blend lard and butter on a plate with a spatula, divide fat'into three equal
parts. Sift flour again with salt, chop one-third of fat into flour, mix to a dough
with cold water. Turn paste on to a slightly floured board, ‘give it a roll with |
the hand, then roll-with-a floured: rolling pin to a long strip (first roll),* Put
the second third of fat. on the. top two-thirds of paste in small pieces. Fold
the bottom third up and:the top third down. Press the edges securely to enclose
the air. Turn paste to the left so that folded edge i8.at left side, press paste
Sages
72 GIRLS’ HOME MANUAL
a
with rolling pin several times to distribute the air. Roll out again to a long
strip (second roll). Fold in three.as before, this time without putting on fat, turn,
press edges, and roll again (third roll). Put on last third of fat as before, fold,
press edges, turn and roll again (fourth roll). Fold in three again, press edges,
turn and roll to shape required (fifth roll). Chill before cooking.
This paste rises in flakes. It is used for tartlets, patties, and meat pies.
More fat may be used if a richer paste is desired. Use as little flour as
✪ Flaky Pastry
Page 45 · 2 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Sift Flour and salt into a bowl. If butter and lard are used to shorten,
blend them and chop the fat into flour, then rub the two together until like fine
breadcrumbs. Use the tips of the fingers only, lift the flour up well to keep it
cool. Mix slowly from the centre with a spatula or spoon, add the water gradu-
ally and use as little as possible. Turn the paste on to a slightly floured board.
Do not knead, but make the paste smooth on top by turning the edges into
the centre. Roll once to shape required. Chill before baking.
For a Pie. This quantity makes one pie with top and bottom crusts. Divide
paste in two equal parts before rolling and roll each to a circle rather larger
than the plate. Line a plate with one circle of paste. . Take care not to stretch
the pastry, but cover the edges well. Brush over this paste with white of egg to
prevent it becoming sodden. Put in prepared fruit or other filling with sugar,
flavouring and very little moisture. Dampen the edges of pastry, place over the
top crust, press edges together firmly and ornament to taste. Bake in a moderate
oven until the fruit is cooked. Test with a fork. A small hole at side of
pastry should be made to allow steam to escape. The pastry has to be somewhat
sacrificed to the fruit. ong
Pies With One Crust
Pies are more wholesome if made in a deep dish with only one crust. Fill
the dish full of prepared fruit, add sugar to taste and a small quantity of water.
Place an egg cup in the centre to support the crust. Cut off strips of pastry
the width of the edge of pie dish, moisten this and lay pastry on, moisten again
and place top crust over pie. Hold pie on one hand and cut off superfluous
pastry, sloping handle of knife under dish so as not to leave the edge bare.
Ornament edges with spoon, fork or knife. To glaze the top of crust, brush it
over with white of egg.
pet
Preparation of Fruit.
Apples. Pare, core, slice finely, sweeten, moisten slightly and flavour with
a clove or two, lemon rind, or ground cinnamon.
Plums, currants, raspberries, blackberries, loganberries, remove stalk, wash
in a colander, add sugar and a little water.
Pumpkin. See recipe under Pastry Fillings.
Rhubarb. Wash, remove ends and stringy side skin, cut in small pieces. Add
plenty of sugar, but no water. Flavour with grated yellow lemon rind, sprinkle
over a little cornstarch to prevent the juice running out. Cooked rhubarb may
be made into rhubarb custard by adding a yolk to each cup cooked rhubarb.
Cook in a pastry shell previously baked until the custard sets. Put whipped
whites on top and brown slightly.
Flaky Pastry.
ly cups pastry flour (7 0z.). WY cup. butter- (%4 |b.).
1% tsp. salt. i Y%4 cup lard (% Ib.).
Blend lard and butter on a plate with a spatula, divide fat'into three equal
parts. Sift flour again with salt, chop one-third of fat into flour, mix to a dough
with cold water. Turn paste on to a slightly floured board, ‘give it a roll with |
the hand, then roll-with-a floured: rolling pin to a long strip (first roll),* Put
the second third of fat. on the. top two-thirds of paste in small pieces. Fold
the bottom third up and:the top third down. Press the edges securely to enclose
the air. Turn paste to the left so that folded edge i8.at left side, press paste
Sages
72 GIRLS’ HOME MANUAL
a
with rolling pin several times to distribute the air. Roll out again to a long
strip (second roll). Fold in three.as before, this time without putting on fat, turn,
press edges, and roll again (third roll). Put on last third of fat as before, fold,
press edges, turn and roll again (fourth roll). Fold in three again, press edges,
turn and roll to shape required (fifth roll). Chill before cooking.
This paste rises in flakes. It is used for tartlets, patties, and meat pies.
More fat may be used if a richer paste is desired. Use as little flour as