Home cookery

Fine flour i lb. Butter Lard Salt Cold water ilb. lib. a pinch, to mix. Mix the salt with the flour, rub in the butter, make into a firm but elastic paste with cold water, roll out, put on a third of the lard in small pieces, fold in three, let it lie in a cool place for a quarter of an hour ; roll it out again, put on half the remaining lard, fold it, and let it rest again for at least a quarter of an hour ; roll it out again, put on the remainder of the lard, fold it, and let it lie in a cold place for about half an hour ; it is then rolled out again and is ready for use. Short Pastry. Flour 1 lb. Butter J- lb. Baking powder | teaspoonful. Castor sugar i dessertspoonful. Salt. Water. Put the butter into a basin and work it with a fork until it looks like cream, mix the flour, sugar, baking powder and salt, add these to the butter, stir with a knife to mix them, and make all into a firm paste with cold water. Roll out once, and it is then ready for use. Bake at once in a moderately hot oven ; if too hot the paste will burn, as it contains sugar. Short Pastry. Fine flour i lb. Butter 4 oz. Sugar I dessertspoonful. Egg I yolk. Warm water to mix. Baking powder | teaspoonful. Rub the butter into the flour, add the sugar and baking powder, and make it into a paste with the egg and as little warm water as possible. Short Pastry for Meat Pie. Flour I lb. Butter and lard mixed ... | lb. Baking powder \ teaspoonful. Salt a pinch. Cold water to mix. Rub the butter and lard lightly into the flour, add salt, baking powder, and enough water to make a light dough. Roll out to the required thickness. Crust for Tarts. Flour 5 oz. Lard 2 oz. Egg I. Baking powder \ teaspoonful. Salt a pinch. Mix the salt and baking powder with the flour, rub in the lard, make into a paste with the yolk of the egg, using as little water as possible. Roll out, cover the fruit in the pie-dish, brush it over with the white of the egg, sift sugar over and bake at once. Sandwiches de Patisserie a la Creme. Some puff pastry. ^ pint of thick cream. Some raspberry or any other nice jam. Some dessicated cocoanut. Roll out some puff pastry very thinly ; cut it into strips about one and a half inches wide and four or five inches in length ; bake them a very pale colour in a rather quick oven. When cold, decorate half the strips of paste with white icing, and sprinkle over thickly with dessicated cocoanut. Spread the remaining strips of paste with jam, and over this put a layer of the cream mixture ; lay the decorated strip on the top, and then serve. Dish up in cross-way bars. The pastry may be cut into rounds instead of strips if preferred. Cream Mixture. Whisk a quarter of a pint of cream until it stiffens ; flavour it with any nice syrup, fruit, wine, or lemon juice, and sweeten to taste. Mix in, lastly, about one-eighth of an ounce of leaf gelatine melted in a very little water or milk. Flan of Cocoanut. Line a flan ring with short paste (p. 120). Spread over the inside a layer of apricot jam ; fill in with the following mixture : — Fine flour ih oz. Butter I oz. Dessicated cocoanut ... 4 oz. Milk 1 pint. Sugar to taste. Eggs 2. Vanilla to flavour.