3. Roll it out to the thickness of a five-shilling piece, and put a layer
of butter all over it.
4. Sprinkle on a little flour, double it up, and roll it out again.
5. Double it and roll it out seven or eight times, when it will be fit for
all sorts of pies and tarts that require a puff paste.
3.— LIGHT PASTE FOR TARTS.
1. Beat the white of an egg to a strong froth, and mix it with as much
water as will inake J lb. of flour into a tolerably stiff paste.
2. Roll it out very thin; lay 3 oz. of butter in thin pieces upon it and
dredge It with a little more flour.
3. Roll it up tight, then roll it out again, and continue until * lb.
each of butter and flour be used.
4. Cut It into square pieces, and make your tarts. This will require a
quicker oven than crisp paste. \ 2
MYRA'S COOKERY BOOK.
4.-SUET CRUST,
I, Shred 10 oz. suet and chop fine, and mix it with i lb. flour, and
water into a stiff paste.
5.-DRIPPING PASTE.
r. Boil the dripping in a good quantity of water for 4 or 5 minutes to
take the strength off it, then use instead of butter according to
the preceding receipts.
6.-AMERICAN PUFF PASTE.
1. Work 4 lb. of butter into i lb. of flour until it is like sand.
2. Take 2 tea spoonsful of cream of tartar, and i tea spoonful of
carbonate of soda, rub them through a sieve and add them to
the flour.
3. Add enough cold water to bind and work it smooth.
4. Roll the paste to 4 inch thick.
5. Spread J lb. of butter over, then fold it up and roll it out again.
6. Repeat No. 5 twice till you have used i lb. of flour.
7. Fold and roll for the last time.
7.-PASTE FOR MEAT PIES.
1. Work I lb. of butter into 2 lbs. of flour, until it crumbles.
2. Add a small teaspoonful of salt.
3. Beat up the yolks of 4 eggs with half-a-pint of cold water.
4. Strain and mix with the flour to a firm paste.
5. Roll it out to the required thickness.
8.-FRENCH PUFF PASTE.
1. Put I lb. of flour on the paste board, and make a hole in the centre.
2. Put 4 teaspoonful of salt, and ij wine glassful of water into the
hole.
3. Work the flour in with the right hand, and add another wine
glassful of water gradually with the left hand.
4. . Work the paste till it is quite smooth and does not stick to the
board or the fingers.
5. Make the paste into a ball, and roll and flatten it with the hands.
6. Cover it with a cloth, and put it aside in a very cool place for 4
hour. In hot weather stand it over ice.
7. Flour the board and put the paste on it, then roll it into an oblong
shape.
8. Put in the middle J lb. of firm, well washed and squeezed butter.
PASTRY.
277
FRENCH PUFF PASTE— (continued).
9. In summer the butter should be kept on ice, till wanted.
10. Fold ihe ends of the paste over the butter, and form a square mass.
11. Flatten it again into an oblong shape, and fold it in three from the
ends.
12. Let it stand 10 minutes.
13. Repeat this folding and flattening 6 times in summer, and 7 times
in winter, always letting it stand 10 minutes between whiles.
14. Flour the board lightly each time.
15. After the last time of folding, let it stand 5 minutes, and it is then
ready for use.
9.-GERMAN TASTE, for fruit tarts.
Order.
Ingredients.
Quantities.
Method.
I...
Flour
ijlb. ...
Dry and put in a large basin.
2...
...
...
Make a hole in the middle.
3-
4...
Yeast
Page 117
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3. Roll it out to the thickness of a five-shilling piece, and put a layer
of butter all over it.
4. Sprinkle on a little flour, double it up, and roll it out again.
5. Double it and roll it out seven or eight times, when it will be fit for
all sorts of pies and tarts that require a puff paste.
3.— LIGHT PASTE FOR TARTS.
1. Beat the white of an egg to a strong froth, and mix it with as much
water as will inake J lb. of flour into a tolerably stiff paste.
2. Roll it out very thin; lay 3 oz. of butter in thin pieces upon it and
dredge It with a little more flour.
3. Roll it up tight, then roll it out again, and continue until * lb.
each of butter and flour be used.
4. Cut It into square pieces, and make your tarts. This will require a
quicker oven than crisp paste. \ 2
MYRA'S COOKERY BOOK.
4.-SUET CRUST,
I, Shred 10 oz. suet and chop fine, and mix it with i lb. flour, and
water into a stiff paste.
5.-DRIPPING PASTE.
r. Boil the dripping in a good quantity of water for 4 or 5 minutes to
take the strength off it, then use instead of butter according to
the preceding receipts.
6.-AMERICAN PUFF PASTE.
1. Work 4 lb. of butter into i lb. of flour until it is like sand.
2. Take 2 tea spoonsful of cream of tartar, and i tea spoonful of
carbonate of soda, rub them through a sieve and add them to
the flour.
3. Add enough cold water to bind and work it smooth.
4. Roll the paste to 4 inch thick.
5. Spread J lb. of butter over, then fold it up and roll it out again.
6. Repeat No. 5 twice till you have used i lb. of flour.
7. Fold and roll for the last time.
7.-PASTE FOR MEAT PIES.
1. Work I lb. of butter into 2 lbs. of flour, until it crumbles.
2. Add a small teaspoonful of salt.
3. Beat up the yolks of 4 eggs with half-a-pint of cold water.
4. Strain and mix with the flour to a firm paste.
5. Roll it out to the required thickness.
8.-FRENCH PUFF PASTE.
1. Put I lb. of flour on the paste board, and make a hole in the centre.
2. Put 4 teaspoonful of salt, and ij wine glassful of water into the
hole.
3. Work the flour in with the right hand, and add another wine
glassful of water gradually with the left hand.
4. . Work the paste till it is quite smooth and does not stick to the
board or the fingers.
5. Make the paste into a ball, and roll and flatten it with the hands.
6. Cover it with a cloth, and put it aside in a very cool place for 4
hour. In hot weather stand it over ice.
7. Flour the board and put the paste on it, then roll it into an oblong
shape.
8. Put in the middle J lb. of firm, well washed and squeezed butter.
PASTRY.
277
FRENCH PUFF PASTE— (continued).
9. In summer the butter should be kept on ice, till wanted.
10. Fold ihe ends of the paste over the butter, and form a square mass.
11. Flatten it again into an oblong shape, and fold it in three from the
ends.
12. Let it stand 10 minutes.
13. Repeat this folding and flattening 6 times in summer, and 7 times
in winter, always letting it stand 10 minutes between whiles.
14. Flour the board lightly each time.
15. After the last time of folding, let it stand 5 minutes, and it is then
ready for use.
9.-GERMAN TASTE, for fruit tarts.
Order.
Ingredients.
Quantities.
Method.
I...
Flour
ijlb. ...
Dry and put in a large basin.
2...
...
...
Make a hole in the middle.
3-
4...
Yeast