Boston Cooking-School cook book

1 quart milk, preferably not pasteurized 1 pint heavy cream Combine milk and cream. Put in shallow pan. Set in cool place and leave undisturbed for 48 hours. Carefully set pan over low heat. Heat slowly until top crinkles. Remove from stove, cool, and set in ice box to chill. Skim off cream, which will be of consistency of soft cream cheese. Serve like whipped cream or with jam and scones or toast. MOCK DEVONSHIRE CREAM 1 cream cheese (3 ounces) Y cup heavy cream Mash cheese, beat in cream. Beat until smooth. CREAMY JAM SAUCE ¥ cup heavy cream \4 cup tart jam (black currant, etc.) Whip cream until stiff. Fold in jam. FLORODORA SAUCE OR WHIPPED CREAM SAUCE 1 egg white 34 cup whipping cream 34 cup powdered sugar Y teaspoon vanilla or 1 egg yolk 2 tablespoons Madeira wine Few grains salt Beat egg white until stiff and add sugar gradually, while beating constantly; then add egg yolk beaten until thick and lemon-colored, cream beaten until stiff, flavoring, and salt. YELLOW SAUCE 2 eggs 1 cup confectioners’ sugar 24 teaspoon vanilla or wine I. Beat eggs until thick, beat in sugar, and add flavoring. II. Beat egg yolks until thick, add half the sugar gradually; beat egg whites until stiff, add gradually remaining sugar; combine mixtures and add flavoring. Perfect pastry requires the best shortenings, thoroughly chilled. Lightness depends on the amount of air enclosed and expansion of that air in baking. Flakiness depends upon kind and amount of shortening used. Lard makes more tender crust than butter, but lacks flavor which butter gives. Wash butter (p. 27) to remove salt and buttermilk, thus making it of a waxy consistency, easy to handle. For rolling paste, use a smooth wooden board or pastry cloth and rolling-pin with handles. A cover for rolling-pin is useful. Puff Paste should be used for vol-au-vents, patties, rissoles, bouchées, cheese straws, tarts, etc. It may be used for rims and upper crusts of pies, but never for lower crusts. Plain paste may be used wherever pastry is needed, except for vol-au-vents and patties. PUFF PASTE By Weight By Measurement 14 pound butter 1 cup butter . 7 ounces bread flour 11% cups bread flour 5 ounces ice water 54 cup ice water Wash butter (p. 27). Reserve 1 tablespoon and shape remainder into an oblong piece 14 inch thick, and put on floured board or cloth. Work 1 tablespoon butter into flour with tips of fingers of right hand, 2 knives, or pastry mixer. Moisten to a dough with ice water, turn on slightly floured board, and knead 5 minutes. Cover with cloth and bowl, and let stand 5 minutes. Pat, lift, and roll 14 inch thick, keeping paste longer than wide, and corners square. Draw into shape with fingers if necessary. Place butter in center of one side of paste. Fold other side of paste over butter. Press edges firmly, to enclose as much air as possible. Fold one end of paste over enclosed butter, other end underneath. Turn paste 14 way round, pat, lift, and roll 14 inch thick, having paste longer than wide, lifting often to prevent paste from sticking and dredging board slightly with flour when necessary. Fold from ends towards center, making 3 layers. Repeat 4 times, turning paste 14 way round each time before rolling. After fourth rolling, fold from ends to center, and double, making 4 layers. Chill. If paste is to be kept for several days, wrap in wax paper, and put in refrigerator, but not in direct contact with ice. To Bake Puff Paste. Shape, chill thoroughly. Arrange on cooky sheet covered with 2 thicknesses of brown paper. Bake 5 minutes in very hot oven (500° F.), then reduce heat 50° every 5 minutes down to moderate (350° F). Turn frequently. Measure Accurately, Chill Thoroughly and Handle Quickly PATTY SHELLS