Middle class cookery book

roll out the paste ; fold it in three ; turn the rough edges towards you ; roll and fold again ; turn as before; roll and fold once more ; turn and roll. This paste requires three foldings. Half butter and half lard make a good paste. A Richer Paste i lb. Flour | 6 oz. Butter Cold Water Mix and roll as directed for “ Rough Puff Paste,” rolling and folding the paste four times. Half butter and half lard can be used. Flaky Crust ^ lb. Flour 2 Whites of Egg 4 oz. Butter 1 Teaspoonful Baking Powder Divide the butter into three pieces, and put them on a plate ; put the flour into a basin with the baking powder, and mix well together ; put the whites on a flat plate, add a small pinch of salt, and whip to a stiff froth ; put the froth into the basin, and mix with the flour ; then add a very small quantity of cold water to make it into a stiff paste. Knead lightly on the floured board, and roll out very thin. Take one of the three pieces of butter, and put it in small lumps all over the paste ; fold the paste in three ; turn the rough edges towards you, roll out again. Add the second piece of butter in the same way on the paste, fold in three, and roll out again. Then add the third piece of butter in the same Avay. Fold the paste in three, and roll it’ out two or three times till you see no more patches of butter ; then use directly. Geneva Pastry 4 oz. Flour I 4 oz. Sugar 4 ,, Butter | 2 Large Eggs, weighing 4 oz. Six Drops Lemon Flavouring CHAP. XII PASTRY 151 Beat the butter to a cream (see p. 139); whisk the eggs for twenty minutes, adding the sugar gradually to the eggs while whisking ; add the butter ; stir in the flour ; mix it well in , add the flavouring. Bake in well-buttered tins for twenty minutes ; spread jam be- tween. The quantity of flour, butter, and sugar required is equal to the weight of the two eggs used. Fruit Tart or Pie Before beginning to make the pastry, see that all the materials are at hand. Weigh out the quantities re- quired. See that the flour is dry, that the paste-board, rolling-pin, dishes, etc., are perfectly clean, and that the fruit is ready to put into the dish. Put a small quantity of flour into a dredger ready for sprinkling on to the paste-board and dough, as required. Do not forget the water, both for mixing the dough and for adding to the fruit in the dish. It is useful to have a few small patty-pans or tins ready for the scraps of paste, left after trimming the tart. When all that is required is at hand, fill the pie-dish or dishes with the fruit, allow- ing about 3 oz. of moist sugar to 1 lb. of fruit (this quantity must be varied according to the sourness of the fruit used) ; add a little water if the fruit is not juicy. Mix and roll out the crust ; cut long strips, the width of the edge of the dish ; wet the edge of the dish slightly with a paste-brush dipped in water, and shaken before being used. Lay the strips on the rim of the dish, joining them neatly together ; pass the paste-brush over the strips of pastry ; put the crust on ; press it on to the wetted strips with the thumbs; then with a sharp knife, dipped in flour, cut the paste sharply round at the outer rim of the dish. Ornament the edge by placing the thumb on the edge of the pastry, and drawing the back of a knife quickly up against the double layer of 152 MIDDLE CLASS COOKERY BOOK PART I]