Prepare the apples by wiping, peeling, and removing the
core without splitting the apple. Make the pastry, and roll
it out a ^quarter of an inch in thickness. Cut it into rounds
large enough to surround the apple. Place the apple in the
centre of the round, and fill up the core with sugar and one
clove. Wet the edges of the pastry, and fold it up neatly
round the apple, joining it at the top. Roll the ball between
the hands, and place it on a greased baking sheet, rough
side down. Brush over with beaten white of egg, dredge
(1,293) 6
82 PLAIN COOKERY RECIPES.
with castor sugar, and bake first in a hot oven till the pastry
is a light brown colour, then in a cooler shelf till the apple
is soft. Before dishing, dredge with castor sugar, and serve
either hot or cold.
Fruit Turnovers.
Short crust pastry. | Jam, or stewed fruit✪ Fruit Turnovers.
Roll the pastry out thinly, and cut it into rounds ; damp
round the edges of each round ; place a little jam or fruit in
the centre ; fold the pastry over, pressing the edges together.
Glaze over, and bake in a hot oven for about thirty minutes.
Dredge with sugar, and dish.
Rough Puff Pastry.
Eight ounces flour. Few drops of lemon juice.
Four ounces butter or lard. Cold water✪ Rough Puff Pastry.
Sieve the flour into a bowl ; add the lemon juice and the
butter broken into pieces the size of a walnut ; add sufficient
cold water to make the mixture adhere. Turn on to a
floured board, and roll the pastry into a long strip. Fold
it 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 suit-
able for meat pies, patties, sausage rolls, etc.
Note. — If a richer pastry is desired, use six ounces butter
to eight ounces flour.
Hot- Water Pastry.
Eight ounces flour. Half a gill hot water.
Two ounces lard. Half a teaspoonful salt✪ Hot-Water Pastry.
Sieve the flour and salt into a basin. Put the water and
lard into a pan, and when boiling pour into the dry ingredi-
PASTRY.
83
ents. Mix with a spoon, and when cool enough turn on to
a floured board and knead till smooth. Form quickly into
the shape required.
Suet
Eight ounces flour.
Four ounces suet.
Half a teaspoonful salt.
Pastry.
Half a teaspoonful baking-
powder.
Cold water.
Sieve the flour, baking-powder, and salt into a basin.
Shred down the suet, and chop it very finely before adding
to the other dry ingredients. Mix these together, and make
into a stiff paste with the cold water. Turn the paste on to
a floured board, knead it till free from cracks, then roll it
out to the size required. It should be about half an inch in
thickness.
Fruit Pudding*
Suet pastry as above. | One pound fruit.
Sugar to sweeten✪ Fruit Pudding.
Page 33 · 5 recipe records on this page
Presented as published in 1908. 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
Prepare the apples by wiping, peeling, and removing the core without splitting the apple. Make the pastry, and roll it out a quarter of an inch in thickness. Cut it into rounds large enough to surround the apple. Place the apple in the centre of the round, and fill up the core with sugar and one clove. Wet the edges of the pastry, and fold it up neatly round the apple, joining it at the top. Roll the ball between the hands, and place it on a greased baking sheet, rough side down. Brush over with beaten white of egg, dredge
(1,293) 6
with castor sugar, and bake first in a hot oven till the pastry is a light brown colour, then in a cooler shelf till the apple is soft. Before dishing, dredge with castor sugar, and serve either hot or cold.
Fruit Turnovers.
Short crust pastry. | Jam, or stewed fruit.
Roll the pastry out thinly, and cut it into rounds ; damp round the edges of each round ; place a little jam or fruit in the centre ; fold the pastry over, pressing the edges together. Glaze over, and bake in a hot oven for about thirty minutes. Dredge with sugar, and dish.
Rough Puff Pastry.
Eight ounces flour. Few drops of lemon juice.
Four ounces butter or lard. Cold water.
Sieve the flour into a bowl ; add the lemon juice and the butter broken into pieces the size of a walnut ; add sufficient cold water to make the mixture adhere. Turn on to a floured board, and roll the pastry into a long strip. Fold it 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 halfturns. It is then ready for use. Rough puff pastry is suitable for meat pies, patties, sausage rolls, etc.
Note. — If a richer pastry is desired, use six ounces butter to eight ounces flour.
Hot- Water Pastry.
Eight ounces flour. Half a gill hot water.
Two ounces lard. Half a teaspoonful salt.
Sieve the flour and salt into a basin. Put the water and lard into a pan, and when boiling pour into the dry ingredi-
PASTRY.
ents. Mix with a spoon, and when cool enough turn on to a floured board and knead till smooth. Form quickly into the shape required.
Suet
Eight ounces flour.
Four ounces suet.
Half a teaspoonful salt.
Pastry.
Half a teaspoonful bakingpowder.
Cold water.
Sieve the flour, baking-powder, and salt into a basin. Shred down the suet, and chop it very finely before adding to the other dry ingredients. Mix these together, and make into a stiff paste with the cold water. Turn the paste on to a floured board, knead it till free from cracks, then roll it out to the size required. It should be about half an inch in thickness.
Fruit Pudding*
Suet pastry as above. | One pound fruit.
Sugar to sweeten.
Records on this page
Fruit TurnoversRough Puff PastrySuet PastryHot-Water PastryFruit Pudding