The art of cooking

Make a well then in the centre of the flour, pour into it by degrees the mixture from the bowl and mixing in the flour from the sides, knead all firmly together. Flour a rolling-pin and roll the paste out very thinly, place the butter in the corner of a towel, and covering it with the opposite corner, press out in this any moisture that the butter may contain, spread it upon half of the crust, fold the other half over it, and press the edges tightly together. Roll this out again very thinly, taking care that the butter does not escape between the edges. Fold the crust again in three layers, and again roll it out, but rolling across instead of lengthwise, in order that the butter may not run in streaks by being always rolled SHORT CRUST. 183 * the same way, and repeat this process of folding and rolling seven times, remembering to let the crust cool between the rollings, otherwise the butter will oil. The paste may now be used for vol-au-vent, or what- * ever purpose required. Note. — If a larger quantity of this paste is required, it should be made in divisions, as a larger amount than is given above is not so successfully manipulated. When flour is in the least inferior, the quantity of matter must be decreased, as there will not be sufficient gluten in it to absorb the quantity of moisture. Flaky Crust. — One pound of flour, one-half pound of butter, one teaspoonful of baking powder, one saltspoonful of salt, one-half gill of cold water, whites of two eggs. Sift the flour through a sieve lipon a mixing board. Put the whites of eggs upon a plate, add to them the salt and whip all to a light froth. Mix the flour to a firm dough with the froth of eggs and the cold water, roll it out very thinly, divide the butter into three pieces and spread one of them upon the dough. Fold the dough in three layers and roll it out thinly again, reversing the order of rolling each time. Repeat this process until the butter is all rolled into the dough when the crust is ready for use and may be used for meat pies, or fruit tarts. Short Crust. — Six ounces of flour, four ounces of butter, one-half gill of cold water, one-half teaspoonful of lemon-juice, yolk of one egg. Place the flour when sifted upon a mixing board, add to it the butter and rub these gently together with the finger tips until all look like bread crumbs. l84 ^^^S ^^^ PASTRIES, Make a little hole in the centre of the flour and butter, drop into it the yolk of egg, pour over it the lemonjuice, and adding the cold water by degrees, knead all lightly together. This crust is used only for fruit tarts and must be rolled out to about a qyarter of an inch thickness when required. Suet Crust. — One pound of flour, six ounces of beef suet, one teaspoonful of baking powder, one teaspoonful of salt, one-half pint of cold water. First take the skin from the suet and chop it very finely. Place it upon a mixing board and mix it together with the flour. Sprinkle over the mixture the salt and the baking-powder, make a hole in the centre into which pour the water by degrees, mixing in the flour from the sides while pouring the water, when all must be kneaded lightly together, and rolled out when required to the thickness of half an inch. This crust may be used for a boiled meat, or a boiled apple pudding. Rough Puff Paste. — Six ounces of butter, eight ounces of flour, one and one-half tablespoonf uls of cold water, one-half teaspoonful of lemon-juice, yolk of one egg. First sift the flour on to a mixing board. Put with it the butter and chop this up roughly with a knife mixing at the same time with it the flour. Make a little well in the centre of the butter and flour, drop into it the. yolk of ^g'gy sprinkle over the lemon-juice and cold water and knead all firmly together. Roll the paste out thinly, fold it together and roll