Puff Pastry. — Ingredients : i lb, of Vienna flour,
5- lb. best fresh butter, i teaspoonful of lemon juice,
cold water (iced if possible) to mix, yolk of 1 egg✪ Puff Pastry.
Wash the butter in cold water and squeeze it dry in
a clean cloth to a square shape. Pass the flour
through a hair sieve into a basin; make well in centre
of flour and put in the lemon juice and yolk of egg.
Now mix it with cold water to a paste the consistencv
of the butter. Turn it on to a pastry board and
imead it well. Then roll out to three times the size
ol butter in length, place the butter in the centre
and fold over in three, pressing the edges firmly
together to keep the air in. This must now have
seven rolls. Give it one roll, fold over in three, and
put away in a cool place on ice for at least a quarter
ot an hour; then give it two rolls more, and again
put it away on ice, and so on until the seventh roll,
keeping the rough edge always on the right-hand
side, where the last was folded over. The pastry
requires to be \ inch thick for patties and £ inch for
tartlets. Bake in a quick oven, placing it always
under the hot plate in oven to rise, and gradually
re cueing the gas flames every five minutes.
Raised Pie Crust. — Ingredients: i lb. of flour,
4 h. of butter or lard, J pint of water, a little
salt✪ Raised Pie Crust. Pass the flour through a sieve, make a well in
! THE HOUSEHOLD
t
the centre. Put the lard into a saucepan with the
water, and when dissolved pour into the flour ; mix
well, and then turn it out on to the board and knead
it. Let it cool before shaping it into the form for a
pie.
Rough Puff Pastry — Ingredients: Jib. of flour,
r oz. of butter, 3 oz. of lard, J teaspoonful of lemon
juice✪ Rough Puff Pastry. Pass the flour through a sieve and break up
butter and lard in lumps the size of a walnut in the
flour; make a well in the centre and add the lemon
juice and sufficient cold water to form a paste,
this out and then fold in three, keeping the rougi
edge to the right-hand side. Repeat this three times,
so that the paste is rolled four times altogether. t
is then ready for use, and must be baked in a quick
oven.
Apricot Nougats. — Roll out some trimmings of puff
paste to the thickness of the eighth of an inch,, lay. this
all over the surface of a baking sheet, spread it \wth a
rather thick layer of apricot jam, then strew some sweet
almonds over this, shake some finely-sifted sugar over
all, and bake them in a very moderate oven. When
done, allow the pastry to cool, and then use any kind
of fancy tin cutter to stamp them out.
Rhubarb Turnover. — Roll out to the thickness of a
quarter of an inch some nicely made light pastry, and
stamp it out into rounds about six or seven inches
across. Have a little rhubarb cut small, about two or
three inches✪ Rhubarb Turnover, and partly stewed, and place in the centie
of a round of pastry. Sprinkle a little lemon juice
over the rhubarb, cover with another round of pastry,
and pinch the edges closely together. . Brush over
each the white of an egg, place them on tins, and bake
in a hot oven for about twenty minutes. Send to table
with some castor sugar sprinkled over them.
Black Currant Tart. —Take a pint and a half of
black currants and three ounces of sugar✪ Black Currant Tart and put them
gas Cookery book.
Page 85 · 5 recipe records on this page
Presented as published in 1900. 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
Puff Pastry. — Ingredients : i lb, of Vienna flour, 5- lb. best fresh butter, i teaspoonful of lemon juice, cold water (iced if possible) to mix, yolk of 1 egg. Wash the butter in cold water and squeeze it dry in a clean cloth to a square shape. Pass the flour through a hair sieve into a basin; make well in centre of flour and put in the lemon juice and yolk of egg. Now mix it with cold water to a paste the consistency of the butter. Turn it on to a pastry board and imead it well. Then roll out to three times the size of butter in length, place the butter in the centre and fold over in three, pressing the edges firmly together to keep the air in. This must now have seven rolls. Give it one roll, fold over in three, and put away in a cool place on ice for at least a quarter ot an hour; then give it two rolls more, and again put it away on ice, and so on until the seventh roll, keeping the rough edge always on the right-hand side, where the last was folded over. The pastry requires to be \ inch thick for patties and £ inch for tartlets. Bake in a quick oven, placing it always under the hot plate in oven to rise, and gradually reducing the gas flames every five minutes.
Raised Pie Crust. — Ingredients: i lb. of flour,
4 h. of butter or lard, J pint of water, a little salt. Pass the flour through a sieve, make a well in
the centre. Put the lard into a saucepan with the water, and when dissolved pour into the flour ; mix well, and then turn it out on to the board and knead it. Let it cool before shaping it into the form for a
pie.
Rough Puff Pastry — Ingredients: Jib. of flour, r oz. of butter, 3 oz. of lard, J teaspoonful of lemon juice. Pass the flour through a sieve and break up butter and lard in lumps the size of a walnut in the flour; make a well in the centre and add the lemon juice and sufficient cold water to form a paste, Roll this out and then fold in three, keeping the rough edge to the right-hand side. Repeat this three times, so that the paste is rolled four times altogether. It is then ready for use, and must be baked in a quick oven.
Apricot Nougats. — Roll out some trimmings of puff paste to the thickness of the eighth of an inch,, lay this all over the surface of a baking sheet, spread it with a rather thick layer of apricot jam, then strew some sweet almonds over this, shake some finely-sifted sugar over all, and bake them in a very moderate oven. When done, allow the pastry to cool, and then use any kind of fancy tin cutter to stamp them out.
Rhubarb Turnover. — Roll out to the thickness of a quarter of an inch some nicely made light pastry, and stamp it out into rounds about six or seven inches across. Have a little rhubarb cut small, about two or three inches, and partly stewed, and place in the centre of a round of pastry. Sprinkle a little lemon juice over the rhubarb, cover with another round of pastry, and pinch the edges closely together. . Brush over each the white of an egg, place them on tins, and bake in a hot oven for about twenty minutes. Send to table with some castor sugar sprinkled over them.
Black Currant Tart. —Take a pint and a half of black currants and three ounces of sugar and put them
gas Cookery book.
Records on this page
Puff PastryRaised Pie CrustRough Puff PastryRhubarb TurnoverBlack Currant Tart