Domestic and economical cookery recipes

Put the butter and water on to boil, when boiling stir in the flour and sugar, and cook over the gas, stirring all the time, until the mixture leaves the sides of the saucepan clearly. Draw the saucepan off the gas and beat in each egg separately. Dip a knife and two dessert spoons into hot water, and shape the mixture like eggs, place them upon a greased baking sheet, not too near together, and bake for an hour in a moderate oven. The pastry, when done, may be opened at the sides and filled with preserve or whipped cream. 115 No. 292. ROUGH PUFF PASTRY INGREDIENTS. ^ lb. flour 5 ozs. butter or lard A pinch of salt ^ teaspoonful of lemon juice Cold water to mix METHOD. Put the flour and salt into a basin, cut the butter or lard into small pieces and add to the flour, squeeze in the lemon juice, and with the cold water mix into a rather stiff paste. Turn out on to a floured board, roll into a long strip, fold equally into three, turn open edges towards you, and roll out as before. Repeat this until the pastry has been rolled out four times, when it is ready for use. N.B.— Instead of using all butter or lard, the quantities may be equally divided, and if the crust be required for meat pies good beef dripping may be used. Put flour, salt, and sugar into a basin, rub the butter into the flour with the tips of the fingers until it has the appearance of fine bread crumbs, then mix into a stiff’ paste with the beaten egg, to which a little cold water has been added. This pastry only requires rolling out once. No. 293. RICH SHORT PASTRY. INGREDIENTS. 6 ozs. Coomb’s flour 4 ozs. butter 1 egg, beaten (yolk) 1 teaspoonful castor sugar A pinch of salt A iittle cold water METHOD. H 2 116 No. 294. ARTISAN SHORT PASTRY. INGREDIENTS. 1 lb. Coomb’s flour 6 ozs. dripping Cold water to mix A little salt METHOD. Put flour and salt into a basin, and rub in the dripping until it looks like fine bread crumbs. Mix into a stiff paste with the cold water, roll out to required size and it is ready for use. No. 295. ANOTHER SHORT PASTRY. INGREDIENTS. 1 lb. flour ^ lb. lard A pinch of salt 1 teaspoonful baking powder Cold water to mix METHOD. Make according to directions for artisan short pastry. N.B. — Baking powder should be well mixed into the flour just before the cold water is added, and the pastry should be put into the oven as soon as possible afterwards, otherwise the baking powder will lose its effect. All pastry should be placed in a hot oven for the first 10 or 15 minutes to throw it up, and make it nice and light, afterwards it should be cooked more slowly, the gas being lowered until about half full. If the pastry be ever so well prepared, and then placed in a cool oven, it will be spoiled. No. 296. FLAKY PASTRY. INGREDIENTS. 1 lb. fine flour 4 ozs. of butter or lard A pinch of salt Cold water to mix METHOD. Divide the butter or lard into four equal portions, rub