Buckmaster's cookery

If the paste is to be used for tartlets it should be rolled out to the thickness of a penny-piece. 18. Take a tartlet tin and brush the inside with white of egg or water. 17. Take a cutter one size larger than the tin, dip it in the flour and cut out 160 Buckmaster's Cookery. the paste. 18. Put a piece of paste into each tin and place in the tin a dummy to prevent the paste rising. 19. Place the tins on a baking sheet, and bake in a hot oven for six or seven minutes. 20. Remove the baking tin, take out the dummies, turn the paste out of the tartlet tins and fill them with jam. For Patties or Rissoles . 1. Roll out the paste to the thickness of half an inch. 2. Cut the paste into pieces with a round cutter. 3. Place the pieces on a baking tin. 4. Take another round cutter three sizes smaller, dip it in hot water, and stamp the centre of each piece of paste. The paste must not be cut through. 5. Bake for six minutes, when the centre stamped with the smaller cutter will have risen so as to be taken off. 6. With a small knife remove all the moist paste from the centre of the patty case. 7. Fill the patty case with prepared oysters, game, chicken, fish, veal, sausage meat, or anything you choose. Precautions. — Be particular to work the paste lightly. SHORT PASTE. Ingredients. i Egg. 6 ozs. of Flour. 4 ozs. of Butter. i Lemon. i oz. of Castor Sugar. Salt. 1. Rub lightly together with the hand on a clean paste board six ounces of flour and four ounces of butter. When properly mixed there are no lumps, and the mixture resembles sifted bread crumbs. 2. Take a Short Paste. large teaspoonful of castor sugar and thoroughly mix with the butter and flour. 3. Heap it together on the paste-board, and make a hole in the centre, and into this hole add the yolk of one egg; put the white into a cup. 4. Add a teaspoonful of lemon juice, and a large tablespoonful of water. 5. Mix these ingredients lightly and gradually together with the hand until they form a stiff paste, keep the hands and paste-board well floured. 6. Fold the paste over and knead it lightly with the knuckles. 7. Flour the rolling-pin and roll out the paste to the desired thickness. For Fruit-Pies. 1. Roll out the paste to the thickness of a quarter of an inch and the shape of a pie-dish, but a little larger. 2. Arrange the fruit in the dish, and well heap up the centre. 3. Sprinkle moist-sugar over the fruit according to taste. 4. Take a paste brush and wet the edge of the dish with the white of the egg. 5. Cut a strip of the paste the full width of the edge of the dish, and place it round the edge. 0. Moisten the paste with the white of the egg. 7. Lay the remaining paste carefully over the top of the dish, pressing it lightly round the edge ■with the thumb. 8. Trim off the edges with a knife. 9. With the back edge of the knife ornament the edge of the pie-crust with notches, pressing the paste with the thumb so as to keep it in its place. 10. Make a small hole in each side of the pie with a skewer, so as to allow the steam to escape. 11. Brush over the top of the pie with water or white of egg. 12. Sprinkle some castor sugar over the pie, and bake in a hot oven for half an hour or three- G Buckmaster's Cookery. quarters of an hour, according to size. 13. Watch it and turn it so as to bake a pale brown.