Boston Cooking-School cook book

Nut Pastry. Grind pecan or walnut meats through fine cutter. Substitute 4% cup for 4% cup flour in recipe. Add a little extra salt. PLAIN PASTRY II 1% cups pastry flour 14 cup butter Y cup lard or other shortening Vg teaspoon salt Ice water (about 34 cup) Wash butter (p. 27), pat, and form in circular pieces. Add salt to flour and work in lard with finger tips, case knife, or pastry mixer until lard is evenly mixed in bits the size of peas. Moisten to dough with ice water. Chill. Toss on board or cloth dredged sparingly with flour, pat, and roll out; fold in butter as for Puff Paste, pat, and roll out. Fold to make 3 layers, turn 44 way round, pat, and roll out; repeat. Do not stretch pastry during process.’ Work rapidly. The pastry may be used at once; if not, fold in cheesecloth, or waxed paper, put in covered container, and keep in cold place, but never in direct contact with ice. Catherine’s Pastry. Add 14 teaspoon baking powder. Instead of folding in butter as for Puff Paste, dot over with 4 the butter, roll up like jelly roll, pat, and roll out; repeat twice. Chill. CHOPPED PASTRY 2 cups pastry flour 24 cup butter 2 tablespoons lard Yg teaspoon salt Ice water Wash butter (p. 27). Mix salt with flour, put in chopping tray, add lard and butter, and chop until well mixed. Moisten to a dough with ice water. Toss on floured cloth, pat, and roll out. Fold to make 3 layers, turn 44 way round, pat, and roll out; repeat. Should the butter be too hard, it will not mix readily with the flour, in which case the result will be a less tender crust. Omit lard and use all butter, if preferred. CREAM CHEESE PASTRY 1% cup butter 1 cup pastry flour 3 ounces cream cheese 2 tablespoons cream Work butter and cream cheese into flour with finger tips, two knives, or pastry mixer. Add cream, drop by drop. GERMAN SWEET PASTRY 2% cups pastry flour 2 tablespoons sugar or less 1 egg Water, vinegar or rum 2% cup butter to moisten, about 2 tablespoons Few grains of salt Work quickly in a cool room. Have hands cool. Sift the flour in a mound on molding board. Break egg into center of flour. Cut butter in pieces over the surface. With spatula cut in butter and egg until well blended. Add salt, sugar and liquid sufficient to form dough. Knead for 5 minutes or until smooth. Cover with a bowl and allow to stand for 1 or 2 hours before rolling out. Bake in hot oven (400° F.). Two-crust Pies. Roll paste 4 inch thick and a little larger than plate to allow for shrinking. Allow more paste for upper than under crust. Prick upper crust to allow steam to escape. Never grease pie plate; good pastry greases its own tin. Fit under crust into pie plate, put in filling, brush edge with cold water, and put on top crust. Pressedges lightly together. For juicy fruit pies, bind with strip of cloth dipped in cold water. Squash, pumpkin, and custard pies are much less care during baking, if bound. A One-crust Pie, a Fluted Rim in the Making and a Top Crust Ready to Put on Pie One-crust Pies. Arrange under crust as for 2-crust pie. Brush edge with cold water. Cut strips of paste 34 inch wide and put on rim, fulling slightly to allow for shrinkage. Put in filling. If desired, arrange strips of pastry across the top, lattice fashion. —————— a One-crust Pies with Fluted Rim. Roll paste 14 inch thick and 3 inches larger than plate in diameter. Fit into pie plate and trim so that it hangs over 1 to 14% inches all around. Double pastry edge, making it stand upright at right angles to plate. Press into fluted shape. Chill thoroughly. Put in filling. Bind with strip of cloth wrung out of cold water, having cloth stand upright against pastry rim.