The pudding and pastry book

Work the flour well with a little water into a stiff dough. Flour the pastry board slightly. Roll out the dough until one inch thick. Flatten the butter and put in the centre of the dough. Fold the edges up over the butter and roll out very lightly five times, always rolling outwards, and using as little Hour as possible on the board. The butter must on no account be allowed to work through the paste. Set aside in a cold place, or on ice, for at least an hour. When making tarts, &c., cut off a piece at a time, instead of using the whole quantity, and roll out very lightly. Bake in a rather hot oven. This is a simple and excellent receipt. Rich Crust — IV 10 ozs. flour 8 ozs. butter Juice of a lemon Hub two ounces of the butter into the Hour. Mix with the lemon juice and a little water. Divide the rest of the butter into three parts. Roll out the paste half an inch thick. Cut one lot of butter into small pieces and dab them on the paste. Pastry Book Fold it over three times lengthwise, and then three times the other way. Roll out again. Repeat the process twice, when the butter will be used up. This receipt may be made with baking powder (see General Directions). "Short Crust— V (For Tartlets) 1 lb. Hour | lb. butter 2 table-spoons powdered sugar Yolks of 3 eggs W ater Salt Rub the butter into the Hour and sugar. Beat the yolks with a little water. Stir into the flour with a knife until smooth. Biscuit Paste — VI (For Open Tarts and Tartlets) 1 lb. Hour l lb. sugar 6 yolks Milk Sift the flour and sugar together. Stir in the eggs with a knife. Make into a stiff paste with some milk (about 1 gill). 12 7 Open Tarts and Tartlets Almond Tartlets — 1. „ „ II. Chocolate Cream Tartlets Cream Tartlets Cream and Fruit Tartlets Fruit Tartlets Lemon Cheesecakes Mincemeat . Orange Tartlets Strawberry Tartlets PACK Almond Tartlets — I f lb. sweet almonds 5 ozs. powdered sugar 10 drops vanilla (j whites of eggs A few drops of lemon juice Blanch and pound the almonds with the lemon juice. Add the sugar. Whip the whites to a stiff froth. Stir in the almonds, sugar and vanilla. Bake in a moderate oven in patty pans lined with puff pastry. Almond Tartlets — II 5 ozs. potato Hour 8 yolks 3 whites 2§ ozs. butter 2 lemons 2| ozs. sweet almonds f oz. bitter almonds Blanch and pound the almonds. Melt the butter. Grate the rind of the lemons. Beat the yolks. Mix all thoroughly together except the whites. Beat them to a froth, and stir them in last. Line two round tins with short crust (see p. 12/). Spread it with apricot jam, and pour the almond mixture over it. Bake in a slow oven. T The Pudding and Chocolate Cream Tartlets 1 pint milk li ozs. grated chocolate 14 ozs. Hour f lb. powdered sugar 1 oz. butter 4 eggs Boil the chocolate and milk together. Stir in the flour, mixed smooth in a little cold milk. Stir until it thickens. Strain. Pour over the well beaten yolks. Add the sugar and butter. Stir over the fire until just below boiling point. Line small tins with a short crust. Fill with the cream and bake. Make a meringue of two whites and two table-spoons of powdered sugar (see p. 4). Put in the oven to brown slightly. Cream Tartlets 1 pint cream 4 pint milk 2 ozs. powdered sugar Peel of one lemon 8 yolks