Paste for Roly-poly, Apple, or Beef-steak Pudding. — ^The
paste for boiled roly-poly is made with suet, so : — Six ozs.
flour, 2 ozs. suet (or f lb. flour and ^ lb. suet), half teaspoonful
of salt, and a small teaspoonful of baking-powder, with cold
water enough to make a tolerably stiff paste. For roly-
poly roll out the crust very thinly, and spread with
quince jam or marmalade. Wet the edges to make them
adhere and roll up. Have ready a narrow cloth dipped in
hot water, and well dusted with flour ; put the roly-poly
in the middle, and fold round once, and sew together with a
needle and thread, tying up the endssecurely with thread also.
Put it into boiling water and boil at least three hours.
[All cooks should be very careful where they keep
such things as needles and thread, pins, etc. Never have
any loose in the dress or lying about, but keep safely in a
box for when wanted, and always put away when done
with. Pins should never be used for cake-frills, etc., needle
and thread is better.]
“ Good Daughter’s Christinas Pudding.” — A nice variety of
roly-poly. You make the crust as before, but instead of
209 p
Oct.
PASTRY AGAIN
using jam you sprinkle over the crust 2 tablespoonfuls of
currants, 2 of chopped apples, and 2 of moist sugar, a little
mixed spice of cinnamon, cloves and mixed almonds. This
should be boiled two hours.
Or for the same dish the following light pastry can be
used.
Light Pastry. —
1 lb. flour,
lb. butter.
2 ozs. lard.
A little salt, and cold water enough to mix.
Rub the lard into the flour, mix with cold water rather
stiffly. Roll out as thinly as you can, and spread all the
butter on as you would bread-and-butter. Now fold the
paste in 3 one way and 3 the other way, so you have 9
folds altogether with layers of butter between. Always
roll from you, not from side to side; roll lightly and
effectually, giving the paste a push from you so that it gets
longer and longer. Now fold again in 3 and roll out
straight from you. Again fold in 3 and roll. It is nowN
ready for use. Always take the finest flour for pasUy^
because it is most starchy and makes the lightest pastry.
Keep the butter as cool as you can, this insures success.
Paste for Meat Pies, Patties, and Sausage-roll. — The same
paste does for meat pies, meat patties, and sausage-rolls.
With small or large meat pies never forget to leave a hole
to let out the air — it is most poisonous and dangerous not
to do so. In making sausage-rolls parboil the sausage -
and cut it in half lengthways, about 3 inches long.
Roll in the paste and brush over with egg, and see that the
oven is hot ; a cool oven spoils pastry !
Pastry Lining for Baked Custard Pudding. — The trimmings
BAKED CUSTARD. KIDNEYS
Oct.
of the paste which remain over from the crust of a fruit pie
I generally use up by rolling it out to line a pie-dish, in
which I am going to make a baked custard, butter✪ Paste for Meat Pies, Patties, and Sausage-rolling the
hollow of the dish and damping the sides to make the
paste adhere ; it should go well down the sides. We want
the ctistavd solid! and the paste is to absorb the super-
fluous liquid ; and as the crust is not to be eaten, it is not
of consequence if it is sodden.
Baked Custard.— Four yolks of egg to a pint of milk give
a very good pudding— a plainer one can be made of two
whole eggs instead, but the pudding will lose creaminess
and richness.
Page 83 · 2 recipe records on this page
Presented as published in 1902. 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
Paste for Roly-poly, Apple, or Beef-steak Pudding. — ^The paste for boiled roly-poly is made with suet, so : — Six ozs. flour, 2 ozs. suet (or f lb. flour and ^ lb. suet), half teaspoonful of salt, and a small teaspoonful of baking-powder, with cold water enough to make a tolerably stiff paste. For rolypoly roll out the crust very thinly, and spread with quince jam or marmalade. Wet the edges to make them adhere and roll up. Have ready a narrow cloth dipped in hot water, and well dusted with flour ; put the roly-poly in the middle, and fold round once, and sew together with a needle and thread, tying up the ends securely with thread also. Put it into boiling water and boil at least three hours.
[All cooks should be very careful where they keep such things as needles and thread, pins, etc. Never have any loose in the dress or lying about, but keep safely in a box for when wanted, and always put away when done with. Pins should never be used for cake-frills, etc., needle and thread is better.]
“ Good Daughter’s Christinas Pudding.” — A nice variety of roly-poly. You make the crust as before, but instead of
209 p
Oct.
PASTRY AGAIN
using jam you sprinkle over the crust 2 tablespoonfuls of currants, 2 of chopped apples, and 2 of moist sugar, a little mixed spice of cinnamon, cloves and mixed almonds. This should be boiled two hours.
Or for the same dish the following light pastry can be used.
Light Pastry. —
1 lb. flour, lb. butter.
2 ozs. lard.
A little salt, and cold water enough to mix.
Rub the lard into the flour, mix with cold water rather stiffly. Roll out as thinly as you can, and spread all the butter on as you would bread-and-butter. Now fold the paste in 3 one way and 3 the other way, so you have 9 folds altogether with layers of butter between. Always roll from you, not from side to side; roll lightly and effectually, giving the paste a push from you so that it gets longer and longer. Now fold again in 3 and roll out straight from you. Again fold in 3 and roll. It is nowN ready for use. Always take the finest flour for pastry because it is most starchy and makes the lightest pastry. Keep the butter as cool as you can, this insures success.
Paste for Meat Pies, Patties, and Sausage-roll. — The same paste does for meat pies, meat patties, and sausage-rolls.
With small or large meat pies never forget to leave a hole to let out the air — it is most poisonous and dangerous not to do so. In making sausage-rolls parboil the sausage - and cut it in half lengthways, about 3 inches long. Roll in the paste and brush over with egg, and see that the oven is hot ; a cool oven spoils pastry !
Pastry Lining for Baked Custard Pudding. — The trimmings
BAKED CUSTARD. KIDNEYS
Oct.
of the paste which remain over from the crust of a fruit pie I generally use up by rolling it out to line a pie-dish, in which I am going to make a baked custard, buttering the hollow of the dish and damping the sides to make the paste adhere ; it should go well down the sides. We want the custard solid! and the paste is to absorb the superfluous liquid ; and as the crust is not to be eaten, it is not of consequence if it is sodden.
Baked Custard.— Four yolks of egg to a pint of milk give a very good pudding— a plainer one can be made of two whole eggs instead, but the pudding will lose creaminess and richness.
Records on this page
Paste for Meat Pies, Patties, and Sausage-rollBaked Custard