The new century cookery book

1943. Short Crust Paste (Pâte à foncer). — 1 lb. flour, % lb. blotter, a pinch of salt, about ^ pint water. Sift the flour, add the salt, rub in lightly the butter, moisten with sufficient water to make the paste, knead it until it forms a smooth paste. Let it rest in a cool place for about an hour before using it. For fruit pie-crust, tartlets, &c., add an ounce of caster sugar and one yolk of egg, proceeding in the same manner, using enough water to work the ingredients into a smooth but not too firm paste. MAKING A WELL 1944. Feuilletage (Puff-paste). — 1 lb. flour, | oz. salt, 1 lb. butter, about % pint water, 1 teaspoonful lemon-juice. Sift the flour on to the pastry slab, add the salt, make a well in the centre, put in sufficient cold water and the lemon-juice to form a smooth paste, working in at the same time a little butter about the size of a walnut. Knead the paste as little as possible, and allow it to stand for a few minutes before working in the remainder of the butter. Wash the butter in iced water, knead it in a wet cloth, and shape into a flat square. Roll out the paste into a square about twice the size of the butter ; the sides of the paste should be rolled somewhat thinner than the centre. Put the butter in the centre of the paste, fold in the four sides, so as to completely envelop the butter. Roll out very gently and in one direction only, and fold in three ; this is called the first turn. Keep the paste in a cool place and repeat rolling and folding it as before three or four times, allowing the paste to cool for at least ten minutes between the turns. The paste is then ready for use. 1945. Pâte d'Office ( a Useful Paste for Lining Tartlets, dc.). — £ lb. flour, 3 oz. sugar {caster), 1 oz. butter, 1 small egg, 1 teaspoonful of chopped lemon-rind, a pinch of salt. Mix and work the above ingredients in the usual way ; if too dry moisten with a little milk (knead well). HOW TO KNEAD PASTE 1946. Pâte nouille (Nouille Paste).— lib. flour, 1 ^ oz. butter, 2 small whole or 3 yolks of eggs, a pinch of salt, a little milk or water. Sift the flour on to the pastry slab, make a well in the centre. Add the salt, eggs, and butter. Mix thoroughly and knead to a stiff but elastic paste ; a little milk or water should be added with the eggs. Great care must, however, be taken not to make the paste too soft. This paste requires at least fifteen minutes’ kneading. Divide into pieces, roll out very thinly, and use as directed. 1947. Pâte Duchesse. — 1 pint cream, 2 oz. caster sugar, j lb. butter, 1 teaspoonful orange-flower water, a pinch of salt, flour, 2 or 3 eggs. Put the cream, sugar, butter, orange-flower water, and salt in a stewpan, and when at the boiling-point stir in enough sifted flour to form a dry paste, and work over the fire till the flour is cooked. When a little cool add two or three eggs. 1948. Pâte brisée d'Anchois (. Anchovy Paste Crust for Savouries). — 6 oz. flour, 2^ oz. butter, 1 egg, 1 tablespoon milk or cream, 1 teaspoonful anchovy essence or anchovy paste. Sift the flour, rub in the butter, add the anchovy, the egg, and sufficient cream or milk to work it into a stiff but smooth paste. Line moulds &c. as directed. 1949. Pâte à Pâté (Raised Pie Crust). — 1 lb. flour, 1 gill milk, 4 oz. lard.