and meat patties (July 17th) made of the remnants of steak (a few
scraps will be all the meat required for these) ; red-currant pie, of
bottled fruit (August 7th) ; lemon cheesecakes (August 18th) ; also
teacakes (August 26th) ; and plain seed cake (August 14th) may be
made. To make Puff Paste. — Choose the coolest part of the kitchen
for making the pastry, and a few minutes before commencing wash
the hands in hot water to cool them. If there is not a refrigerator in
the house, have a basin filled with ice put ready in a cool part of the
larder. In cold weather the ice may be dispensed with. Take equal
weights of sweet butter and Vienna flour (for an ordinary pie, ten or
twelve ounces of butter will be enough for one pound of flour).
Pastry Folded over the B otter.
smooth6 caste with I P P a '“A Salt and make it into a
Zst not be too Aff V d,'A °f ^mon-juice and cold water. It
nuttv this is to J l Head ^ T,U’ an,d ro11 it; about tiU it is like
binutes SoneA^hl t at workable ; then leave it for about five
expelled fro Ilf Th At a Vth tlU evelT dr0P of liquid is
?c „ u • • Tlle butter should be very cold • but if the iWp.
smooth.6 PrellitwithlLV AAV® hard’ h may be worked till
out quite straight and one way tilHHs ®Suare,sllap-e' ^°H tbe paste
butter is put upon it the four LnQ . , Vci suc 1 a Slze tbat wben the
to meet evenly and secnrelv P +ierS Pa^e can be folded over
about the third of an Inch Ih^VP tlie^lddle- , H it once till it is
when it is baked the flakes will be& bL^ideV Rhfi b A/A’ °l
t0 }«f* ^ntter° break ^through
sary; but do this very Sparingly"t wfll ^bCmottTed.
A YEAR'S COOKERY.
163
one-third of the length, flatten this lightly with the rolling-pin, and
fold the other third over the top. This operation is called giving a
turn. Put the paste on ice, or, if this is not at hand, in a draught of
air, to cool it, for a quarter of an hour. Put it again on the board,
with the rough edges towards the cook, and give it two turns : that
is, roll it and turn it over twice. Then put it again upon ice, and
repeat until it has had seven turns. Leave it on ice once more for a
few minutes, roll it till it is a quarter of an inch thick, and it is ready
164
A YEARS COOKERY.
for use. Paste prepared like this should puff up to at least five times
its original height. In summer time the yolk of an egg✪ Puff Paste may be mixed
with the cold water to make the paste in 'the first instance, but in
winter this may be dispensed with. It is easier to make puff paste
on a marble slab than on a wooden board. It will be understood
that in making puff paste the great object is to keep the butter and
paste in separate layers, and it is for this that it is so necessary to
cool the paste between the turns. When puff paste is intended for
fruit tarts and cheesecakes, a little sifted white sugar can be added
to the flour. {See Rough Puff, May 29th).
April 25th.
Breakfast.
Luncheon.
Dinner.
Pilchards.
Cauliflower au Gratin.
Baked Mackerel.
Beef Patties.
Baked Plum Pudding.
Beef a la Mode.
Toasted Teacakes.
Onions.
Dry Toast.
Potatoes.
Brown and White Bread
Baked Batter, with Jam.
and Batter.
Cheese.
Porridge.
Marketing.
A year's cookery
1880Page 132 · 1 recipe record on this page
Presented as published in 1880. 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
and meat patties (July 17th) made of the remnants of steak (a few scraps will be all the meat required for these) ; red-currant pie, of bottled fruit (August 7th) ; lemon cheesecakes (August 18th) ; also teacakes (August 26th) ; and plain seed cake (August 14th) may be made. To make Puff Paste. — Choose the coolest part of the kitchen for making the pastry, and a few minutes before commencing wash the hands in hot water to cool them. If there is not a refrigerator in the house, have a basin filled with ice put ready in a cool part of the larder. In cold weather the ice may be dispensed with. Take equal weights of sweet butter and Vienna flour (for an ordinary pie, ten or twelve ounces of butter will be enough for one pound of flour).
Pastry Folded over the B otter.
smooth paste with a pinch of salt and make it into a
must not be too stiff. Add a drop of lemon-juice and cold water. It must not be too dry ; then head it till it is like putty at a workable ; then leave it for about five
expelled from it. This is at a weight till every drop of liquid is expelled. The butter should be very cold; but if the weather
smooth. Prepare it with a rolling-pin till it is smooth and may be worked till it is quite straight and one way till it is square shape. Roll the paste butter is put upon it so such a size that when the to meet evenly and securely at the middle. Fold it once till it is
aabout the third of an inch thick. Fold the middle, and fold it once till it is when it is baked the flakes will be divided right through. If any butter break through it is necessary; but do this very sparingly; it will not be blotted..
one-third of the length, flatten this lightly with the rolling-pin, and fold the other third over the top. This operation is called giving a turn. Put the paste on ice, or, if this is not at hand, in a draught of
air, to cool it, for a quarter of an hour. Put it again on the board, with the rough edges towards the cook, and give it two turns : that is, roll it and turn it over twice. Then put it again upon ice, and repeat until it has had seven turns. Leave it on ice once more for a few minutes, roll it till it is a quarter of an inch thick, and it is ready
for use. Paste prepared like this should puff up to at least five times its original height. In summer time the yolk of an egg may be mixed with the cold water to make the paste in 'the first instance, but in winter this may be dispensed with. It is easier to make puff paste on a marble slab than on a wooden board. It will be understood that in making puff paste the great object is to keep the butter and paste in separate layers, and it is for this that it is so necessary to cool the paste between the turns. When puff paste is intended for fruit tarts and cheesecakes, a little sifted white sugar can be added to the flour. {See Rough Puff, May 29th).
April 25th.
Breakfast.
Luncheon.
Dinner.
Pilchards.
Cauliflower au Gratin.
Baked Mackerel.
Beef Patties.
Baked Plum Pudding.
Beef a la Mode.
Toasted Teacakes.
Onions.
Dry Toast.
Potatoes.
Brown and White Bread
Baked Batter, with Jam.
and Batter.
Cheese.
Porridge.
Marketing.
Records on this page
Puff Paste