Economical Short Crust.— Required: % lb.
flour ; 2 oz. dripping ; x pinch baking powder ; 1 tea-
spoonful sugar ; about teacupful cold water.
Rub the flour and dripping lightly together with the
finger tips till they are of the consistency of fine
bread-crumbs; add the sugar and baking-powder, and
stir in gradually as much cold water as will make it
into a dough stiff enough to turn out of the basin in
one lump, leaving the basin clean. Roll the paste
out once, and it is then ready for use. This will cover
a very small tart, or make about six tartlets.
If used with meat, take a pinch of salt instead of
the sugar.
Richer Short Crust. — Required: 4 oz. flour;
2 oz. butter;✪ Grilled Mushrooms egg (yolk and white mixed); 1 tea-
spoonful of sugar ; 1 tablespoonful cold water.
Prepare as in last recipe, omitting the baking-
powder, and add the half egg with the sugar.
Fruit Tart.- — Reverse the empty pie-dish upon
the paste, and with a knife dipped in flour cut the
paste close off by the outer rim of the dish. Fill the
pie-dish with fruit and sugar, allowing about 3 oz.
sugar to the pound of fruit ; wet the edge of the dish
with water. Cut part of the remaining pastry into a
strip, place this upon the wetted edge of the dish,
then wet the top of this strip, and place upon it the
piece of paste first cut out. Press this upper piece
against the strip with your thumbs, then with a sharp
knife dipped in flour, cut the paste sharply round at
the outer rim of the dish. To ornament, place the
thumb upon the edge of the pastry, and draw the back
of a knife quickly up against the double layer of
104
PASTRY.
pastry at short intervals. Brush the pastry over with
sugar and water or with milk. Place in a hot part of
the oven for five minutes, to allow the starch-cells of
the flour to burst, and the dripping melted by the heat
to be absorbed by them, and then remove to a cooler
part until the pastry and fruit are cooked. Dredge
the tart over with a little white sugar before
serving.
To make Tartlets, cut out the paste into round
shapes with a tumbler or tin paste-cutter dipped in
flour; slightly grease small patty tins, fit a round of
paste into each tin, brush the edge of the paste with a
little sugar and' water, and half fill with jam or stewed
fruit. Bake as directed above.
Cornish Pasties.- — -Required: short crust (the
quantity given at page 103); 2 oz. scraps of meat ;
1 potato (parboiled); 1 onion; % teaspoonful salt;
1 pinch of pepper.
Roll out the paste very thin ; cut it into rounds
with a tin cutter or small saucepan lid (the quantity
mentioned should make four). Chop the meat ; skin
and chop the parboiled potato; skin, parboil, and chop
the onion ; mix the meat, potato, onion, pepper, and
salt✪ Meat Pasties together. Divide it into as many portions as there
are rounds of paste ; place each in the centre of a
round. Wet the edge with a little cold water, double
the round, and press the edges together. Raise the
pastie, letting it rest on the middle of the round ;
with the fingers bend the edges into deep curves.
Brush over the pasties with a little milk, place in
a greased tin, and bake in an oven for about half
an hour.
Economical Flaky Crust. — Required: % lb.
flour; 2 oz. dripping; about a gill of cold water; a
pinch of baking-powder ; a pinch of salt.
PASTRY.
105
✪ Economical Flaky Crust
Page 49 · 6 recipe records on this page
Presented as published in 1881. 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
Economical Short Crust.— Required: % lb. flour ; 2 oz. dripping ; x pinch baking powder ; 1 teaspoonful sugar ; about teacupful cold water.
Rub the flour and dripping lightly together with the finger tips till they are of the consistency of fine bread-crumbs; add the sugar and baking-powder, and stir in gradually as much cold water as will make it into a dough stiff enough to turn out of the basin in one lump, leaving the basin clean. Roll the paste out once, and it is then ready for use. This will cover a very small tart, or make about six tartlets.
If used with meat, take a pinch of salt instead of the sugar.
Richer Short Crust. — Required: 4 oz. flour; 2 oz. butter; egg (yolk and white mixed); 1 teaspoonful of sugar ; 1 tablespoonful cold water.
Prepare as in last recipe, omitting the bakingpowder, and add the half egg with the sugar.
Fruit Tart.- — Reverse the empty pie-dish upon the paste, and with a knife dipped in flour cut the paste close off by the outer rim of the dish. Fill the pie-dish with fruit and sugar, allowing about 3 oz. sugar to the pound of fruit ; wet the edge of the dish with water. Cut part of the remaining pastry into a strip, place this upon the wetted edge of the dish, then wet the top of this strip, and place upon it the piece of paste first cut out. Press this upper piece against the strip with your thumbs, then with a sharp knife dipped in flour, cut the paste sharply round at the outer rim of the dish. To ornament, place the thumb upon the edge of the pastry, and draw the back of a knife quickly up against the double layer of
pastry at short intervals. Brush the pastry over with sugar and water or with milk. Place in a hot part of the oven for five minutes, to allow the starch-cells of the flour to burst, and the dripping melted by the heat to be absorbed by them, and then remove to a cooler part until the pastry and fruit are cooked. Dredge the tart over with a little white sugar before serving.
To make Tartlets, cut out the paste into round shapes with a tumbler or tin paste-cutter dipped in flour; slightly grease small patty tins, fit a round of paste into each tin, brush the edge of the paste with a little sugar and' water, and half fill with jam or stewed fruit. Bake as directed above.
Cornish Pasties.- — -Required: short crust (the quantity given at page 103); 2 oz. scraps of meat ; 1 potato (parboiled); 1 onion; % teaspoonful salt; 1 pinch of pepper.
Roll out the paste very thin ; cut it into rounds with a tin cutter or small saucepan lid (the quantity mentioned should make four). Chop the meat ; skin and chop the parboiled potato; skin, parboil, and chop the onion ; mix the meat, potato, onion, pepper, and salt together. Divide it into as many portions as there are rounds of paste ; place each in the centre of a round. Wet the edge with a little cold water, double the round, and press the edges together. Raise the pastie, letting it rest on the middle of the round ; with the fingers bend the edges into deep curves. Brush over the pasties with a little milk, place in a greased tin, and bake in an oven for about half an hour.
Economical Flaky Crust. — Required: % lb. flour; 2 oz. dripping; about a gill of cold water; a pinch of baking-powder ; a pinch of salt.
Records on this page
Cornish PastiesGrilled MushroomsStewed MushroomsEconomical Short CrustMeat PastiesEconomical Flaky Crust