The tea-time recipe book (B book)

Measure out the ingredients. Whisk the sugar and eggs together till they are very light. Mix the Paisley Flour and rice flour well together. Stir them lightly into the egg and sugar mixture, and lastly add the flavouring. Cover a baking tin with a sheet of white paper. Drop the mixture on it in tea-spoonfuls, and bake in a quick oven till a pale yellow colour. Remove them from the paper when they are a few minutes out of the oven, Pastry. No. 32.—PUFF PASTRY. Y% oz. Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. Pinch of Salt. 8 oz. Butter. Cold Water. A few drops Lemon Juice. Measure out the ingredients. Mix together the salt, the ordinary flour, and the lemon juice. Make a hole in the centre of the flour, and mix in the cold water gradually, using a broad-pointed knife to mix with. Make it into a nice lithe dough. Turn it on to a pastry board, and knead well till quite smooth and elastic. Set it aside for a little to get quite cold. Lay the butter on a clean towel, and press out the moisture. Roll out the dough into a long strip, and place the butter, flattened to a third the size of the dough, in the middle. Wet the dough round the edges with a little cold water, fold - the dough over the butter on either side, and press the edges well together. “Turn the paste with its edges towards you, and roll out evenly and very gently away from you till three times its size, always rolling in the same direction. Fold it in three, and set aside for ten minutes to get quite cold. Proceed folding and rolling till the butter is thoroughly incorporated with the flour. About eight times will do. At the fifth and seventh turn sprinkle in the Paisley Flour in equal quantities, and roll out as before. Bake in a good hot oven. ‘To make good puff pastry everything must be kept as cool as possible. It should be made in a cool room, and the hands should be kept cool by dipping in cold water now and again. If you have a marble slab to roll the dough out on, so much the better, and this should be kept cool by spraying cold water over it now and again and drying afterwards. No. 33.—ECCLES CAKES. 3 oz. Castor Sugar. 14 tea-spoonful Mixed Spice. 6 oz. Currants. I oz. Butter. 1144 oz. Finely-Chopped Candied Peel, A few drops of Water. 8 oz. Short Crust or Puff Pastry— one-half as much as Recipe No. 32. Measure out the ingredients. Divide the pastry into eight pieces, and roll out four or five inches across. Mix the currants, sugar, peel, and spices together. Put about a dessert-spoonful on to each round of pastry. Divide the butter into eight pieces, put a piece on each round, with a few drops of water. Moisten the edges of the paste, draw them together over the top, flatten a little with the hand, turn over, and roll slightly. Make three or four cuts over the top. -Bake about 20 minutes in a hot oven. Pastry. - No. 34.—CHEESE CAKES. PASTE. FILLING. 6 oz. Flour. 6 oz, Flour. 1 oz, Paisley Flour. 1 oz, Paisley Flour, 3 oz. Butter. 3 oz. Butter. 14 oz. Sugar. 3 oz. Sugar. Water. 2 Eggs. Milk. A few drops Essence of Vanilla, PastE.—Measure out the ingredients. Rub the butter into the mixed flours and add the sugar. Pour in gradually about half a tea-cup of water, and mix with the first two fingers until you have a firm paste. Be sure not to make the dough too moist, as it has to be rolled out pretty thinly. Line a dozen patty tins with the paste, reserving a few scraps of paste for ornamentation.