WI®S S»AJ&l,OA»S PUFF PASTE FOR !»X3ES.~One
'**»■» quart of pastry flour, one pint of butter, one tablespoonful of salt✪ Mayonnaise Dressing, one
of sugar, one and a quarter cupfuls of ice water. Wash the hands with soap
and water, and dip them first in very hot, and then in cold, water. Rinse a
large bowl or pan with boiling water and then with cold. Half fill xt with cold
water. Wfash the butter in this, working it with the hands until it is light and
waxy. This frees it of the salt and buttermilk, and lightens it, so that the pastry
is more delicate. Shape the butter into two thin cakes, and put in ■& pan of ice
water to harden. Mix the salt and sugar with the flour. With the hands
rub one-third of the butter into the flour. Add the water, stirring with a
knife. Stir quickly and vigorously, until the paste is a smooth ball.
Sprinkle the board lightly with flour. Turn the paste on this, and pound
quickly and lightly with the rolling-pin. Do not break the paste. Roll
from you and to one side; or, if easier to roll from you all the while, turn
the paste around. When it is about one-fourth of an inch thick, wipe the
rerunning butter, break it in bits, and spread these on the paste. Sprinkle
lightly with flour. Fold the paste, one-third from each side, so that the edges
meet. Now fold from the ends, but do net have these meet. Double the
paste, pound lightly, and roll down to about one-third of an inch in thickness.
Fold as before, and roll down again. Repeat this three times if for pies, and
six times if for vol-au-vents , patties, tarts, etc. Place on the ice, to harden,
when it has been rolled the last time. It should be in the ice chest at least an
hour before being used. In hot weather if the paste sticks when being rolled
down, put it on a tin sheet and place on ice. As soon as it is chilled it will
roll easily. The less flour you use in rolling out the paste the tenderer it will
be. No matter how carefully every part of the work may be done, the paste
will not be good if much flour is used.
A PIE* IByr Miss E®*£rl©au— Butter the pie plate
•“> (tin is the best), and cover with paste that has been rolled very thin.
Roll a strip of paste long enough to go around the plate, and cut in strips an
inch wide. Wet the edge of the plate with water, and put a strip of paste on it.
Fill with any kind of prepared fnuit. Have the paste in a roll, and cut enough
from the end to cover the pie. Sprinkle the board lightly with flour, and place
the paste upon it. Flour the rolling-pin with the hand. Roll from you and to one
side until the paste is the right size. It must be much larger than the plate. In the
center cut a slit about half an inch long. Cover the pie, having the paste
fulled " on, as it shrinks in the baking. The oven must be hot at first, and
after the first fifteen minutes the drafts must be closed. A mince pie will
require one hour to bake, and an apple pie fifty minutes. Peach, and nearly
all other Trait pies, require the same time.
PIE. — Four eggs, one cup sugar, juice of
two lemons, one cup of cold water, one tablespoonful of flour✪ Pie. Have
your paste ready and pour mixture in. Bake slowly half an hour. Save the
whites and beat to a stiff froth with one cup of pulverized sugar. Spread over
the top, return to oven and let it brown.
Page 7 · 2 recipe records on this page
Presented as published in 1885. 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
MISS SCIALON'S PUFF PASTE FOR PIES.—One quart of pastry flour, one pint of butter, one tablespoonful of salt, one of sugar, one and a quarter cupfuls of ice water. Wash the hands with soap and water, and dip them first in very hot, and then in cold, water. Rinse a large bowl or pan with boiling water and then with cold. Half fill it with cold water. Wfash the butter in this, working it with the hands until it is light and waxy. This frees it of the salt and buttermilk, and lightens it, so that the pastry is more delicate. Shape the butter into two thin cakes, and put in ■& pan of ice water to harden. Mix the salt and sugar with the flour. With the hands rub one-third of the butter into the flour. Add the water, stirring with a knife. Stir quickly and vigorously, until the paste is a smooth ball. Sprinkle the board lightly with flour. Turn the paste on this, and pound quickly and lightly with the rolling-pin. Do not break the paste. Roll from you and to one side; or, if easier to roll from you all the while, turn the paste around. When it is about one-fourth of an inch thick, wipe the remaining butter, break it in bits, and spread these on the paste. Sprinkle lightly with flour. Fold the paste, one-third from each side, so that the edges meet. Now fold from the ends, but do net have these meet. Double the paste, pound lightly, and roll down to about one-third of an inch in thickness. Fold as before, and roll down again. Repeat this three times if for pies, and six times if for vol-au-vents , patties, tarts, etc. Place on the ice, to harden, when it has been rolled the last time. It should be in the ice chest at least an hour before being used. In hot weather if the paste sticks when being rolled down, put it on a tin sheet and place on ice. As soon as it is chilled it will roll easily. The less flour you use in rolling out the paste the tenderer it will be. No matter how carefully every part of the work may be done, the paste will not be good if much flour is used.
A PIE. By Miss Ererleau— BButter the pie plate (tin is the best), and cover with paste that has been rolled very thin. Roll a strip of paste long enough to go around the plate, and cut in strips an inch wide. Wet the edge of the plate with water, and put a strip of paste on it. Fill with any kind of prepared fruit. Have the paste in a roll, and cut enough from the end to cover the pie. Sprinkle the board lightly with flour, and place the paste upon it. Flour the rolling-pin with the hand. Roll from you and to one side until the paste is the right size. It must be much larger than the plate. In the center cut a slit about half an inch long. Cover the pie, having the paste pulled on, as it shrinks in the baking. The oven must be hot at first, and after the first fifteen minutes the drafts must be closed. A mince pie will require one hour to bake, and an apple pie fifty minutes. Peach, and nearly all other Trait pies, require the same time.
PIE. — Four eggs, one cup sugar, juice of two lemons, one cup of cold water, one tablespoonful of flour. Have your paste ready and pour mixture in. Bake slowly half an hour. Save the whites and beat to a stiff froth with one cup of pulverized sugar. Spread over the top, return to oven and let it brown.
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