Sieve the flour, salt, and baking powder
into a basin, and rub in the butter till very fine.
Add the sugar. Beat the yolk with a little
water, and mix the pastry to a firm con-
sistency with it. Knead lightly till smooth,
and roll out to the thickness required.
iV.jB. — For a plainer pastry, the yolk may
be omitted, and only 4 oz. shortening used. If
for a savoury dish omit the sugar.
[ 192 ]
ROUGH PUFF,
^ lb. flour.
6-6 oz. butter.
Salt.
Lemon juice.
Cold water.
Sieve the flour and salt into a bowl ; add
the butter broken into pieces the size of a
walnut. Add the lemon juice and sufficient
cold water to make the mixture adhere. Turn
on to a floured board, and roll the pastry into
a long strip. Fold in three and press the edges
together. Half turn the pastry, and again
roll it into a strip. Fold in three, and repeat
this until the pastry has had four rolls, folds,
and half- turns. It is then ready for use.
Rough puff* pastry is suitable for meat pies,
patties, sausage rolls, etc.
Sieve the flour and salt into a basin, and
mix to a firm paste with the lemon juice and
cold water. Knead very thoroughly till
smooth, and roll out thinly. Spread on one-
FLAKY PASTRY.
^ lb. flour✪ Rough Puff Pastry.
6 oz. butter.
Salt.
Lemon juice.
Cold water.
[ 198 ]
third of the butter in small pats, sprinkle with
a little flour, and fold the pastry in three.
Turn the pastry half round, roll out, and repeat
twice till the butter is all in. Roll and fold
once more. Set aside if possible for half an
hour before using it.
A^.^.—If the butter is very soft, the pastry
may be set aside between the additions of
butter.
PUFF PASTRY.
^ lb. flour. i teaspoonful lemon juice.
^ lb. butter. Cold water✪ Puff Pastry.
Have the butter Arm, and dry in a floured
cloth. Sieve the flour, and mix to a firm
dough with the lemon juice and water, and
knead very thoroughly. Roll out thinly, lay
the butter in the centre and fold the pastry
over it, roll and fold in three, and set aside
for fifteen minutes in a cold place. Roll and
fold it twice, and set aside again. Repeat this
twice until the pastry has had seven rolls and
seven folds. It is then ready to be rolled out
for vol-au-vents, patties, etc.
N^.JS. — After each roll the pastry must be
turned half round before being rolled again.
13
[ 19^ J
GENOESE PASTRY.
4 eggs. I 3 oz. flour,
4 oz. castor sugar. I 3 oz. butter✪ Genoese Pastry.
Whisk the eggs and sugar over hot water
till light and thick, then whisk till slightly
cooled. Have the butter melted and the flour
heated and sieved, and add them lightly to
the mixture. Turn quickly into a greased
and papered baking-sheet, and bake in a very
steady oven till firm and brown, about thirty
minutes. Turn out to cool.
N.B. — This mixture forms the foundation
of many small cakes, and can be iced with
butter or glac^ icing and decorated to taste.
HOT WATER PASTRY.
^ lb. flour. I i teaspoouful salt.
2 oz. lard or butter. 1 About ^ gill hot water✪ Hot Water Pastry.
Sieve the flour and salt into a basin. Put
the water and lard or butter into a pan, and
when boiling pour into the dry ingredients.
Mix with a spoon, and when cool enough turn
on to a floured board and knead till smooth.
Form quickly into the shape required.
[ 19« ]
CHOUX PASTRY,
2 oz. flour.
1 oz. butter.
1 gill water.
Pinch salt.
Vauilla essence.
1 egg and ^ yolk.
1 gill cream.
Glace icing.
✪ Choux Pastry
Page 40 · 6 recipe records on this page
Presented as published in 1912. 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
Sieve the flour, salt, and baking powder into a basin, and rub in the butter till very fine. Add the sugar. Beat the yolk with a little water, and mix the pastry to a firm consistency with it. Knead lightly till smooth, and roll out to the thickness required.
N.B. — For a plainer pastry, the yolk may be omitted, and only 4 oz. shortening used. If for a savoury dish omit the sugar.
[ 192 ]
ROUGH PUFF,
^ lb. flour.
6-6 oz. butter. Salt.
Lemon juice. Cold water.
Sieve the flour and salt into a bowl ; add the butter broken into pieces the size of a walnut. Add the lemon juice and sufficient cold water to make the mixture adhere. Turn on to a floured board, and roll the pastry into a long strip. Fold in three and press the edges together. Half turn the pastry, and again roll it into a strip. Fold in three, and repeat this until the pastry has had four rolls, folds, and half- turns. It is then ready for use.
Rough puff* pastry is suitable for meat pies, patties, sausage rolls, etc.
Sieve the flour and salt into a basin, and mix to a firm paste with the lemon juice and cold water. Knead very thoroughly till smooth, and roll out thinly. Spread on one-
FLAKY PASTRY.
^ lb. flour.
6 oz. butter. Salt.
Lemon juice. Cold water.
[ 198 ]
third of the butter in small pats, sprinkle with a little flour, and fold the pastry in three. Turn the pastry half round, roll out, and repeat twice till the butter is all in. Roll and fold once more. Set aside if possible for half an hour before using it.
N.B.—If the butter is very soft, the pastry may be set aside between the additions of butter.
PUFF PASTRY.
^ lb. flour. i teaspoonful lemon juice.
^ lb. butter. Cold water.
Have the butter Arm, and dry in a floured cloth. Sieve the flour, and mix to a firm dough with the lemon juice and water, and knead very thoroughly. Roll out thinly, lay the butter in the centre and fold the pastry over it, roll and fold in three, and set aside for fifteen minutes in a cold place. Roll and fold it twice, and set aside again. Repeat this twice until the pastry has had seven rolls and seven folds. It is then ready to be rolled out for vol-au-vents, patties, etc.
N.B. — After each roll the pastry must be turned half round before being rolled again.
[ 19^ J
GENOESE PASTRY.
4 eggs. I 3 oz. flour,
4 oz. castor sugar. I 3 oz. butter.
Whisk the eggs and sugar over hot water till light and thick, then whisk till slightly cooled. Have the butter melted and the flour heated and sieved, and add them lightly to the mixture. Turn quickly into a greased and papered baking-sheet, and bake in a very steady oven till firm and brown, about thirty minutes. Turn out to cool.
N.B. — This mixture forms the foundation of many small cakes, and can be iced with butter or glacé icing and decorated to taste.
HOT WATER PASTRY.
^ lb. flour. I i teaspoonful salt.
2 oz. lard or butter. 1 About ^ gill hot water.
Sieve the flour and salt into a basin. Put the water and lard or butter into a pan, and when boiling pour into the dry ingredients. Mix with a spoon, and when cool enough turn on to a floured board and knead till smooth. Form quickly into the shape required.
[ 19« ]
CHOUX PASTRY,
2 oz. flour.
1 oz. butter. 1 gill water. Pinch salt.
Vauilla essence.
1 egg and ^ yolk. 1 gill cream. Glace icing.
Records on this page
Rough Puff PastryFlaky PastryPuff PastryGenoese PastryHot Water PastryChoux Pastry