Roll out some short paste (No 366), about one-eighth of an inch thick ; cut it in pieces about four inches in length and between two and three inches in breadth ; lay on each a little raspberry jam✪ Turnovers, or any other preserved fruit, without syrup ; turn the edges over, wetting them as little as possible with water ; press them lightly together, and also the ends ; lay them on tins, and bake in a moderately hot oven. Ice them (as in No. 369), and return them to the oven for a few minutes, or set them in a Dutch or American oven before the fire. 153 VEGETARIAN COOKERY. No. 356.— French Turnover of Apples. Eight large apples, eight ounces of sugar, two ounces of butter, and the rind of a lemon✪ French Turnover of Apples. Prepare the apples as for a pie ; put them into a saucepan with the sugar, butter, the rind of a lemon, rubbed on a piece of sugar, and two table-spoonfuls of water ; cover the pan, and set it over a slow fire, turning it occasionally till the apples are about half done, and pour them into a basin to cool. ^11 out a piece of paste (No. 366) in a circular form, the eighth of an inch thick, and about the size of a dinner plate ; wet it round, and fasten a rolled cord of paste ivithin an inch of the edge ; put in the prepared apples, raising them in the centre in the form of a dome ; spread some apricot or orange marmalade over the smface, and cover the whole mth another circular piece of paste, and press the edges together, or fold them over in the form of a cord. Spread some beaten white of egg all over the top with a soft paste brush ; then strew coai-sely pounded, or rough granite sugar over the entire surface, and bake lightly in a moderately hot oven. No. 357. — Paste for Pies and Puddings. One pound of flour or wheat meal, one ounce and a half of butter, one tea-spoonful of baking-powder, and one small tea- spoonful of salt. Mix the baking powder and salt well with the flour ; rub in the butter ; then add half a pint of water, taking-out about two table-spoonfuls ; mix it with a wooden spoon, but do not knead it ; then take it out of the bowl and roll it ; fold it in three and roll it again, and if not sufficiently smooth, roll it a third time. If requii'ed, add a little more butter in small bits, on the paste, when rolled out ; dredge a little flour over, fold it, and roll it twice or three times. No. 358. — Plain Crust for Pies or Puddings. Put some light white bread into* a basin, adding a pint of boiling milk, and let it remain closely covered till quite cold ; then rub a little butter in as much flour as will make it of a VEGETARIAN COOKERY. 159 proper consistency, adding a little salt ; mix the whole well to- gether, and roll it out as required. White bread or tea-cake dough, with a little butter rolled into it, makes a wholesome and good crust for common fruit pies. No. 359. — Pa-ste for Raised Pies. Two pounds of flour, and half a pound of butter. Put the flour into a basin, adding a little salt, and make a hole in the middle ; boil the butter in a pint of water, and pour it gradually into the flour, stirring with a wooden spoon or slice, till well mixed ; cover it closely ; let it remain till nearl5' cold, and use it as required. No. 360. — Paste for Raised Pies. One poimd of flour, and half a pound of butter.

AI-modernized reading of the original text

Roll out some short paste (No 366), about one-eighth of an inch thick ; cut it in pieces about four inches in length and between two and three inches in breadth ; lay on each a little raspberry jam, or any other preserved fruit, without syrup ; turn the edges over, wetting them as little as possible with water ; press them lightly together, and also the ends ; lay them on tins, and bake in a moderately hot oven. Ice them (as in No. 369), and return them to the oven for a few minutes, or set them in a Dutch or American oven before the fire. No. 356.— French Turnover of Apples. Eight large apples, eight ounces of sugar, two ounces of butter, and the rind of a lemon. Prepare the apples as for a pie ; put them into a saucepan with the sugar, butter, the rind of a lemon, rubbed on a piece of sugar, and two table-spoonfuls of water ; cover the pan, and set it over a slow fire, turning it occasionally till the apples are about half done, and pour them into a basin to cool. ^11 out a piece of paste (No. 366) in a circular form, the eighth of an inch thick, and about the size of a dinner plate ; wet it round, and fasten a rolled cord of paste within an inch of the edge ; put in the prepared apples, raising them in the centre in the form of a dome ; spread some apricot or orange marmalade over the smface, and cover the whole mth another circular piece of paste, and press the edges together, or fold them over in the form of a cord. Spread some beaten white of egg all over the top with a soft paste brush ; then strew coarsely pounded, or rough granite sugar over the entire surface, and bake lightly in a moderately hot oven. No. 357. — Paste for Pies and Puddings. One pound of flour or wheat meal, one ounce and a half of butter, one tea-spoonful of baking-powder, and one small teaspoonful of salt. Mix the baking powder and salt well with the flour ; rub in the butter ; then add half a pint of water, taking-out about two table-spoonfuls ; mix it with a wooden spoon, but do not knead it ; then take it out of the bowl and roll it ; fold it in three and roll it again, and if not sufficiently smooth, roll it a third time. If requii'ed, add a little more butter in small bits, on the paste, when rolled out ; dredge a little flour over, fold it, and roll it twice or three times. No. 358. — Plain Crust for Pies or Puddings. Put some light white bread into a basin, adding a pint of boiling milk, and let it remain closely covered till quite cold ; then rub a little butter in as much flour as will make it of a proper consistency, adding a little salt ; mix the whole well together, and roll it out as required. White bread or tea-cake dough, with a little butter rolled into it, makes a wholesome and good crust for common fruit pies. No. 359. — Pa-ste for Raised Pies. Two pounds of flour, and half a pound of butter. Put the flour into a basin, adding a little salt, and make a hole in the middle ; boil the butter in a pint of water, and pour it gradually into the flour, stirring with a wooden spoon or slice, till well mixed ; cover it closely ; let it remain till nearl5' cold, and use it as required. No. 360. — Paste for Raised Pies. One pound of flour, and half a pound of butter.

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