Method. — Wash the butter in cold water and
squeeze it dry in a clean cloth to a square shape.
Pass the flour through a hair sieve into a basin ; make
well in centre of flour and put in the lemon juice and
yolk of egg. Now mix it with cold water to a paste
the consistency of the butter. Turn it on to a pastry
board and knead it well. Then roll out to three times
the size of butter in length, place the butter in the
centre and fold over in three, pressing the edges firmly
together to keep the air in. This must now have
seven rolls. Give it one roll, fold over in three, and
put away in a cool place on ice for at least a quarter
of an hour ; then give it two rolls more, and again put
it away on ice, and so on until the seventh roll, keeping
PASTRY.
the rough edge always on the right-hand side, where
the last was folded over. The pastry requires to be
Rj-inch thick for patties, and j^-inch for tartlets.
Bake in a quick oven, placing it always under the
hot plate in oven to rise, and gradually reducing the
gas flames every five minutes.
IRatsefc pie Crust.
Ingredients.— I lb. Flour, X lb- Butter✪ Jafep Pastry or Lard, X pint
boiling Water, a little Salt.
Method. — Pass the flour through a sieve, make a
well in the centre. Put the lard into a saucepan with
the water, and when dissolved pour into the flour ;
mix well, and then turn it out on to the board and
knead it. Let it cool before shaping it into the form
for a pie.
IRougI) puff paste.
Ingredients.— X lb. Flour, 3 ozs. Butter, 3 ozs. Lard, X
teaspoonful of Lemon Juice.
Method. — Pass the flour through a sieve, and
break up butter and lard in lumps the size of a walnut
in the flour ; make a well in the centre and add the
lemon juice and sufficient cold water to form a paste.
Roll this out and then fold in three, keeping the rough
edge to the right-hand side. Repeat this three times,
so that the paste is rolled four times altogether. It is
then ready for use, and must be baked in a quick oven.
PASTRY.
1 19
Short Crust.
Ingredients. — ^ lb. Flour, 2 ozs. Butter, 2 ozs. Lard, 1 oz.
Castor Sugar, yz teaspoonful Baking Powder.✪ Short Crust
METHOD. — Rub the butter and lard lightly into the
flour ; then add the baking powder and castor sugar,
and mix into a stiff paste with cold water. Roll this
out once and it is ready for use.
Suet Crust.
Ingredients.- — 1 lb. Flour, 6 ozs. of Suet, 1 teaspoon Baking
Powder, cold Water✪ Suet Crust.
METHOD. — Shred and chop the suet finely and put it
into a basin. Then pass the flour and baking powder
through a sieve on to it. Mix all to a stiff smooth
paste with a little cold water, and roll out once. For
a richer crust use lb. suet, and if for a meat pudding
add a pinch of salt.
Superior Short Crust.
Ingredients. — 5 ozs. Butter, ^ lb. Vienna Flour, yolk of
1 Egg, pi oz. Castor Sugar.
Method. — Rub the butter lightly into the flour,
then add the castor sugar ; make a well in the centre
and mix with the yolk of egg, adding as little water
as possible. Roll this pastry✪ Pastry only out once.
BREAD AND CAKES.
Ifoome flbake Break.
Ingredients.— i % lbs. Flour, ]/2 oz. Yeast, i teaspoonful
Castor Sugar, a little Salt, X P'nt of tepid Water.✪ Home Bake Bread
Gas cookery
1885Page 41 · 10 recipe records on this page
Presented as published in 1885. 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
Method. — Wash the butter in cold water and squeeze it dry in a clean cloth to a square shape. Pass the flour through a hair sieve into a basin ; make well in centre of flour and put in the lemon juice and yolk of egg. Now mix it with cold water to a paste the consistency of the butter. Turn it on to a pastry board and knead it well. Then roll out to three times the size of butter in length, place the butter in the centre and fold over in three, pressing the edges firmly together to keep the air in. This must now have seven rolls. Give it one roll, fold over in three, and put away in a cool place on ice for at least a quarter of an hour ; then give it two rolls more, and again put it away on ice, and so on until the seventh roll, keeping
the rough edge always on the right-hand side, where the last was folded over. The pastry requires to be Rj-inch thick for patties, and j^-inch for tartlets.
Bake in a quick oven, placing it always under the hot plate in oven to rise, and gradually reducing the gas flames every five minutes.
Raised pie Crust.
Ingredients.— I lb. Flour, X lb- Butter or Lard, X pint boiling Water, a little Salt.
Method. — Pass the flour through a sieve, make a well in the centre. Put the lard into a saucepan with the water, and when dissolved pour into the flour ; mix well, and then turn it out on to the board and knead it. Let it cool before shaping it into the form for a pie.
Rough puff paste.
Ingredients.— X lb. Flour, 3 ozs. Butter, 3 ozs. Lard, X teaspoonful of Lemon Juice.
Method. — Pass the flour through a sieve, and break up butter and lard in lumps the size of a walnut in the flour ; make a well in the centre and add the lemon juice and sufficient cold water to form a paste. Roll this out and then fold in three, keeping the rough edge to the right-hand side. Repeat this three times, so that the paste is rolled four times altogether. It is then ready for use, and must be baked in a quick oven.
1 19
Short Crust.
Ingredients. — ^ lb. Flour, 2 ozs. Butter, 2 ozs. Lard, 1 oz. Castor Sugar, yz teaspoonful Baking Powder.
METHOD. — Rub the butter and lard lightly into the flour ; then add the baking powder and castor sugar, and mix into a stiff paste with cold water. Roll this out once and it is ready for use.
Suet Crust.
Ingredients.- — 1 lb. Flour, 6 ozs. of Suet, 1 teaspoon Baking Powder, cold Water.
METHOD. — Shred and chop the suet finely and put it into a basin. Then pass the flour and baking powder through a sieve on to it. Mix all to a stiff smooth paste with a little cold water, and roll out once. For a richer crust use lb. suet, and if for a meat pudding add a pinch of salt.
Superior Short Crust.
Ingredients. — 5 ozs. Butter, ^ lb. Vienna Flour, yolk of 1 Egg, pi oz. Castor Sugar.
Method. — Rub the butter lightly into the flour, then add the castor sugar ; make a well in the centre and mix with the yolk of egg, adding as little water as possible. Roll this pastry only out once.
Ifoome flbake Break.
Ingredients.— i % lbs. Flour, ]/2 oz. Yeast, i teaspoonful Castor Sugar, a little Salt, X P'nt of tepid Water.
Records on this page
Jafep PastrySuperior Short CrustShort CrustSuet CrustPastryVienna BreadCocoanut BunsFrench BunsHome Bake BreadHome-made Bread