Cookery book and general axioms for plain cookery

(2) Beating the fat makes the paste very short, and when dripping is used, also purifies it entirely from any dripping flavour, by the introduction of air while beating it. (3) When the fat is rubbed into the flour very little rolling is required. (4) For sweet dishes, a tablespoonful of white sugar is an improvement. ROUGH FLAKY PASTRY. Ingredients : — f lb. flour. 6 ozs. lard or clarified dripping 5 teaspoonful baking powder. A pinch of salt. Cold water. Method : — Mix the flour, baking powder, and salt in a basin, then cut the lard or dripping into it in small pieces. Make it into a light paste with cold water (not too wet, or it will be tough), put it on a floured board, flour it and roll it out thinly. Fold it in three, turn it round and roll it out again ; repeat this twice more, and then roll it out thinly for use. 2S HUNTER PUDDING. Ingredients : — 10 oz. flour. 2 oz. bread crumbs, or 4 tablespoonfuls. \ lb. suet (finely shredded and chopped). 6 oz. raisins (valentia or sultana) or | lb. currants. 2 oz. brown sugar. 1 teaspoonful baking powder. A pinch of salt. Water or sour milk (sufficient to make it moist). Method: — Have a saucepan of boiling water ready. If large raisins are used, pick and stone them; if sultanas or currants are used, clean and pick them. Mix all the dry ingredients together, and make it a rather moist mixture with the water or sour milk. Put it into a well-greased basin ■cover with greased paper, and steam or boil from 2 to 4 hours. N.B. — Pudding-cloths must be carefully washed and dried : the flavour of puddings is frequently spoiled by a musty cloth. The danger of this is entirely avoided by steaming, and is much less trouble. Another advantage is that the pudding can rise or swell to its full extent, because the greased paper covering it rises with it. MELTED BUTTER. Ingredients : — 1 oz. butter. From h to 1 oz. flour (according to the thickness required). ■§ pint cold water. A pinch of salt. Method : — Melt the butter in a small saucepan, add the flour, and stir over the fire one minute to cook the flour, add the water by degrees, stirring all the time until its boils ; add salt to taste, and let it boil slowly about three minutes. N B. — (1). When used for puddings, sugar to taste (about 1 tablespoonful) must be added. 3y MELTED BUTTER (2). Ingredients : — 1 oz. flour. 4 oz. butter, i pint hot water. Method : — Put the butter and flour into a small basin, and work them together with a wooden spoon until smooth ; then add the hot water gradually, stirring all the time. Put it into a small saucepan, and stir until it boils. N.B. — The advantage of this method is, that only half the quantity of butter is required, still making good sauce. FRUIT PIE. Ingredients : — About 1 lb. fruit for a pint pie dish. 2 oz. moist sugar, or to taste. Water. Short paste. Method : — The general method is the same as for meat pies., but observe the following rules : — 1. For fruit pies it is better to put the fruit and sugar in layers, to ensure uniform sweetness. 2. Do not, however, put sugar on the last layer of fruit, as this will come in contact with the pastry, and is apt to make it heavy. 3. The quantity of water must be regulated according to the juiciness of the fruit.