Puff Pastry (Superior). — r lb. butter, i lb. very fine flour,
a few drops of lemon juice, yolks of two eggs. Mix a pinch of
salt with the flour, and make it into a paste not too stiff with the
lemon juice and eggs and a little cold water. Use a knife to mix
it with. Mix till quite smooth, and then set on ice or in a draught
to get quite cold. The flour must be perfectly dry and put
through a sieve. The butter should be squeezed in a cloth to
extract every atom of moisture from it. Then flour the marble
slab or the board on which you are going to make the pastry, and
the rolling-pin, and roll out the paste lightly and neatly and only
one way ; then put the butter in the middle of the paste (if the
butter is very hard knead it soft first) and fold the ends and
sides over it so as entirely to cover it. Then roll out the paste
again, and be careful to roll it straight and not to let the butter
break through ; then fold over one third of the length, flatten this
slightly with the rolling-pin, and fold the other third over the top
and set it aside either on ice or in a draught of cool air. Keep it
there for a quarter of an hour. Then again roll it out twice with
the rough edges towards you each time, just as you did before.
Again put the paste on ice or in a draught for a few minutes and
repeat till the pastry has been rolled out seven times. Put it on
ice for a few minutes, roll it out about a third of an inch thick and
it is ready for use. Pastry must be baked in a quick oven or it
will be entirely spoilt. If you have made more pastry than you
want, roll it up and keep it till the next day in a cool dry place,
and bake it, then it will be quite good.
Puff Pastry (Plain).— i lb. flour, 4 oz. lard, 6 oz. butter✪ Orange Soufflee, 1 tea-
SWEETS.
1 1 5
spoon of lemon juice, water. See that the flour is very dry ; put
it through a sieve. Rub in the lard with the tips of the fingers and
mix it into a smooth paste with the water and lemon juice, using
a knife, and taking care not to make it too wet. 1 urn it out on
a floured pastry board, and roll it out till it is about half an inch
thick ; spread it with dabs of butter ; sift over a little flour ; fold
it up, roll out again, and spread more butter on it. Do this
several times till all the butter is used up. It makes better pastry
to put the paste on a baking sheet over ice or in a cool place for
twenty minutes, and then to roll it again, but this is not necessary
for ordinary plain pastry.
Pastry for Meat Pies.— io oz. flour, 6 oz. lard, salt, i
teaspoon baking powder, cold water✪ Pastry for Meat Pies. Rub the flour through
a sieve. Mix in a basin with the baking powder and a pinch
of salt. Rub in the lard lightly with the fingers, moisten with
a little cold water, and mix with a knife. Roll out and use at
once.
Page 77 · 5 recipe records on this page
Presented as published in 1901. 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
Puff Pastry (Superior). — 1 lb. butter, i lb. very fine flour, a few drops of lemon juice, yolks of two eggs. Mix a pinch of salt with the flour, and make it into a paste not too stiff with the lemon juice and eggs and a little cold water. Use a knife to mix it with. Mix till quite smooth, and then set on ice or in a draught to get quite cold. The flour must be perfectly dry and put through a sieve. The butter should be squeezed in a cloth to extract every atom of moisture from it. Then flour the marble slab or the board on which you are going to make the pastry, and the rolling-pin, and roll out the paste lightly and neatly and only one way ; then put the butter in the middle of the paste (if the butter is very hard knead it soft first) and fold the ends and sides over it so as entirely to cover it. Then roll out the paste again, and be careful to roll it straight and not to let the butter break through ; then fold over one third of the length, flatten this slightly with the rolling-pin, and fold the other third over the top and set it aside either on ice or in a draught of cool air. Keep it there for a quarter of an hour. Then again roll it out twice with the rough edges towards you each time, just as you did before. Again put the paste on ice or in a draught for a few minutes and repeat till the pastry has been rolled out seven times. Put it on ice for a few minutes, roll it out about a third of an inch thick and it is ready for use. Pastry must be baked in a quick oven or it will be entirely spoilt. If you have made more pastry than you want, roll it up and keep it till the next day in a cool dry place, and bake it, then it will be quite good.
Puff Pastry (Plain).— i lb. flour, 4 oz. lard, 6 oz. butter, 1 tea-
1 1 5
spoon of lemon juice, water. See that the flour is very dry ; put it through a sieve. Rub in the lard with the tips of the fingers and mix it into a smooth paste with the water and lemon juice, using a knife, and taking care not to make it too wet. 1 urn it out on a floured pastry board, and roll it out till it is about half an inch thick ; spread it with dabs of butter ; sift over a little flour ; fold it up, roll out again, and spread more butter on it. Do this several times till all the butter is used up. It makes better pastry to put the paste on a baking sheet over ice or in a cool place for twenty minutes, and then to roll it again, but this is not necessary for ordinary plain pastry.
Pastry for Meat Pies.— io oz. flour, 6 oz. lard, salt, i teaspoon baking powder, cold water. Rub the flour through a sieve. Mix in a basin with the baking powder and a pinch of salt. Rub in the lard lightly with the fingers, moisten with a little cold water, and mix with a knife. Roll out and use at once.
Records on this page
Orange SouffleePuff Pastry (Superior)Puff Pastry (Plain)Pastry for Meat PiesPastry for Meat Pies