Boston Cooking-School cook book

Roll Puff Paste 14 inch thick. Cut out rounds with cutter dipped in hot water. Remove centers from half the rounds with smalier cutter to make rims. . Moisten edges of plain rounds with cold water, put on rims, press edges together slightly and chill until paste is stiff. Bake (see above). Bake small rounds separately for covers. The shells should rise their full height and begin to brown in 12 to 15 minutes; finish baking in 25 minutes. Lay trimmings carefully on top of each other, pat, and roll out to use for small pastries. VOL-AU-VENT Roll Puff Paste 14 inch thick, mark an oval on paste with cutter or mold, and cut out with sharp knife, first dipped in flour. Brush over near the edge with cold water, put on a rim 34 inch wide, press lightly, prick several times, chill, and bake (p. 619). If desired, bake on outside of oval mold. During the first half-hour, cover, watch carefully, and turn frequently. Roll paste cut from center of rim 14 inch thick, shape, chill, bake, and use for cover to the vol-au-vent. BOUCHEES Make very small patty shells or use Choux Paste (p. 711). QUICK PUFF PASTE 1 cup bread flour Ice water 1 tablespoon lard ¥% cup butter Work lard into flour, first using knife, then tips of fingers. Moisten to a dough with ice water, pat, and roll out like Puff Paste. Dot paste with small pieces of butter, using 4 the quantity. Dredge with flour, fold from ends toward center, then double, making 4 layers. Pat androll out. Repeat until butter is used. Roll, shape, chill, and bake like Puff Paste (p. 619). IRISH PUFF PASTE. 1 cup bread flour 1 cup butter Ice water Put flour in bowl and add butter, separated into small pieces. Moisten to a dough with water and toss on a slightly floured board or cloth. Pound, using rolling-pin, until butter is thoroughly incorporated throughout the mixture. If butter becomes so soft that the handling is difficult, chill. When thoroughly blended, pat, roll, shape, and bake like Puff Paste (p. 619). CATALDI’S PUFF PASTE 1 pound pasiry flour, sifted 1 egg yolk 2 tablespoons lemon juice Ice water V4 teaspoon salt 1 pound washed butter Put flour in bowl, make a depression in center, pour in lemon Juice, and add egg yolk and salt; then add ice water to make a dough. Toss on floured cloth, knead, cover, and let stand 5 minutes. Pat, roll out, fold in washed butter, and bake like Puff Paste (p. 619). PLAIN PASTRY I 11% cups pastry flour Y cup shortening Y teaspoon salt Ice water (about 4 cup) Mix salt with flour. Work in shortening with finger tips, two knives, or pastry mixer, until shortening is evenly mixed in bits no larger than peas. Stir with fork and moisten to dough with water. Pat gently into ball, wrap in waxed paper, and chill thoroughly. Cut off amount required, pat, and roll out on floured board. To Roll Out. Put piece of pastry on floured board or pastry cloth. Pat with rolling-pin to flatten. Roll out with quick, light strokes (to 14 inch thickne:s); lifting and turning pastry 1s necessary to keep it even. If for pie, roll outwards from center and keep in circular form. With care and experience, there need be no trimmings. Workedover pastry is seldom satisfactory except for small pastries (p. 637). To make a flakier crust, reserve 2 tablespoons shortening. When pastry has been rolled out, spread with 1 tablespoon reserved shortening, dredge with flour, roll up like a jelly roll, pat, and roll out; repeat. Hot Water Pastry. Use boiling water. Add 1% teaspoon baking powder to flour. Chill. Orange Pastry. Use orange juice in place of water. Add 1 teaspoon grated orange rind. Cheese Pastry. Add 1 ounce sharp, old cheese. If grated, cut into pastry with butter. Or, put flour, shortening, and cheese through food chopper 3 times before adding liquid. Chill.