If the filling is of a juicy type, a pap>er tube inserted in one of the sHt^ in
the crust will allovv tlic steam to escape readily and prevent the juice from
running out. Bake the pie in a nioderate oven (page 480) for 40 minutes*
DIHECTIONS FOR MAKING FLAKY PASTRT
Flaky pastry made half of washed butter and half of other
shortening is used for pie crusts, turnovers, cheese straws, and
tJirts.
Recipe for flaky pastry,
3 cupB flour
J^ teaspoon salt
H cup Bhortemng
K cup washed butter
3/8 to % cup water
I
(1) Wash the butter until it is creamy and free from milk; (2) sift the
flour and salt twice; (3) eut the !^ cup Bbortcning into the flour with a
494 A MANUAL OF HOME-MAKING
knife; (4) add cold witter fp-adtialty, niixing it with a knife to a pasle wm
for pbtin pastry; if iniiM not l>o sticky; (5) kiiead it slightly; (5) cscfver it,
and set it in a cool plaint? tar 5 niiiiytes; (7) pat it with a rolling-pin, and
roll it out into a rectangular sheet; (S) fipread half the butter on half
the surface and fr>Id, pre«a down the edgefl ao that no air nor butt4*r can
escape, then spretid the remainder of the hutter on half again and fold.
pinching the ed^i^ tightly t<}gether; (9) set it m a cool place again for 3
minutt^; (10) roll the pastry two or three times, allowing it to oool be^
tween each turn; (11) rull it out to 1/8 inch thickness, and bake it in a hot
oven (page 4S0),
1
DIRECTIONS FOR >L\KING PUFF PASTRY
Puflf paste is iiserl when pastiy of great flakiiie^ and lightnes
is desired, as in putty shells, tarts, fruit rolls, tea cakes, Floren*
tine meringues, and the iilte.
Redpe Jar puff pastry,
1 pound waahed butter
1J4 pounds paatry flour
1 eup ice water
(1) Wash the butter until it m creamy and squeeze out all the liquid;
(2) separate the butter into mx |Mrts; (3) take out >^ f)i>und of the flour;
(4) cut one piece of butter into the f>ountl of flour, add ice water, and
mix the ingredients lEito a paf^te with as little handling aa possible; (5)
knead the dough until it is smooth atid elastic, cover it, set it in a cool
place for 5 miuuti^; (6) roll the paste, outward from the center, into a r«N
tangular pie**e; (7) place one pit^e of the butter on one-lialf the surfaoe,
fold the pastry over, and pinch down the edges to keep in the air; (8) fold
the right tnlge two-thirda of the way hack» fold the left edge back over
this, pinch down the edges again so that no air or butter can e^cajK?, cover
the pti-stc, and let it f^and in a cool place for 5 minutes; (9) roll it out into
another rectangle, and repeat the former proeem with the next pat of
butter, being sure to press the edges each time to keep in lx)th the air and
the butter; (10) rejx'at this process imtil all pats of butter have been
us(h1; each time Ix^fnre rolling the fi^iHte, turn it halfway round in order
to roll from another side, and always roll from you; (11) after the
final rolling, the paste must be chillctl on ice or in a ver>' cool place for
an hour or two; {12) bzike it in a hot oven (page 4tS0) with the heat coming
from bdow, and set it on the floor of even a gas oven for the first 5 minutott.
Puff pastiy when baked should be eight tinier as thick ad
when put into the oven. It ia very rich and has a surface that is
lights llaky, and rather shiny.
CHAPTER XXIV
YEAST BREAD
By CluIRibel Nye
Page 280
Presented as published in 1919. 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
A modernized reading is not available for this page yet. You are seeing the original text.
If the filling is of a juicy type, a pap>er tube inserted in one of the sHt^ in
the crust will allovv tlic steam to escape readily and prevent the juice from
running out. Bake the pie in a nioderate oven (page 480) for 40 minutes*
DIHECTIONS FOR MAKING FLAKY PASTRT
Flaky pastry made half of washed butter and half of other
shortening is used for pie crusts, turnovers, cheese straws, and
tJirts.
Recipe for flaky pastry,
3 cupB flour
J^ teaspoon salt
H cup Bhortemng
K cup washed butter
3/8 to % cup water
I
(1) Wash the butter until it is creamy and free from milk; (2) sift the
flour and salt twice; (3) eut the !^ cup Bbortcning into the flour with a
494 A MANUAL OF HOME-MAKING
knife; (4) add cold witter fp-adtialty, niixing it with a knife to a pasle wm
for pbtin pastry; if iniiM not l>o sticky; (5) kiiead it slightly; (5) cscfver it,
and set it in a cool plaint? tar 5 niiiiytes; (7) pat it with a rolling-pin, and
roll it out into a rectangular sheet; (S) fipread half the butter on half
the surface and fr>Id, pre«a down the edgefl ao that no air nor butt4*r can
escape, then spretid the remainder of the hutter on half again and fold.
pinching the ed^i^ tightly t<}gether; (9) set it m a cool place again for 3
minutt^; (10) roll the pastry two or three times, allowing it to oool be^
tween each turn; (11) rull it out to 1/8 inch thickness, and bake it in a hot
oven (page 4S0),
1
DIRECTIONS FOR >L\KING PUFF PASTRY
Puflf paste is iiserl when pastiy of great flakiiie^ and lightnes
is desired, as in putty shells, tarts, fruit rolls, tea cakes, Floren*
tine meringues, and the iilte.
Redpe Jar puff pastry,
1 pound waahed butter
1J4 pounds paatry flour
1 eup ice water
(1) Wash the butter until it m creamy and squeeze out all the liquid;
(2) separate the butter into mx |Mrts; (3) take out >^ f)i>und of the flour;
(4) cut one piece of butter into the f>ountl of flour, add ice water, and
mix the ingredients lEito a paf^te with as little handling aa possible; (5)
knead the dough until it is smooth atid elastic, cover it, set it in a cool
place for 5 miuuti^; (6) roll the paste, outward from the center, into a r«N
tangular pie**e; (7) place one pit^e of the butter on one-lialf the surfaoe,
fold the pastry over, and pinch down the edges to keep in the air; (8) fold
the right tnlge two-thirda of the way hack» fold the left edge back over
this, pinch down the edges again so that no air or butter can e^cajK?, cover
the pti-stc, and let it f^and in a cool place for 5 minutes; (9) roll it out into
another rectangle, and repeat the former proeem with the next pat of
butter, being sure to press the edges each time to keep in lx)th the air and
the butter; (10) rejx'at this process imtil all pats of butter have been
us(h1; each time Ix^fnre rolling the fi^iHte, turn it halfway round in order
to roll from another side, and always roll from you; (11) after the
final rolling, the paste must be chillctl on ice or in a ver>' cool place for
an hour or two; {12) bzike it in a hot oven (page 4tS0) with the heat coming
from bdow, and set it on the floor of even a gas oven for the first 5 minutott.
Puff pastiy when baked should be eight tinier as thick ad
when put into the oven. It ia very rich and has a surface that is
lights llaky, and rather shiny.
CHAPTER XXIV
YEAST BREAD
By CluIRibel Nye