2. Measure 2 tb. and form remaining butter into a flat
cake; place on plate in refrigerator.
3. Put flour on a large platter; make a depression in
centre; add 2 tb. butter, salt, sugar and egg. Blend thor-
oughly with the tips of fingers.
4. Add cold water, gradually; mix to a soft dough.
5. Knead the dough until smooth and elastic.
6. Roll into rectangular sheet, put butter in small pieces
on one-half of sheet; dredge with flour; fold other half over,
press edges together; pat and press out into a long sheet
thick.
7. Fold the sides and then the ends to the centre; cover,
chill, roll out as before. Lift paste often and dredge board
to prevent sticking.
8. Repeat until paste has been folded and rolled six times.
240
CANADIAN COOK BOOK
9. Chill thoroughly; cut into shapes and chill again
until stiff.
Note. — If pastry is to be kept, wrap in a towel. Keep in a
cold place.
To Bake Puff Pastry.
1. Cover baking sheet with two thicknesses of heavy
white paper.
2. Have oven heated to 525° to 550°F.— the higher
temperature if much pastry is being put in at once. Place
a few inches above the floor of oven (on the floor of a coal
oven.)
3. In 10 mins. reduce the heat and if pastry is beginning
to brown on the bottom, slip a pan under the baking sheet.
Pastry should rise to full height in 10 to 15 mins.
PATTY SHELLS.
1. Roll puff paste }4." thick; cut with a round biscuit
cutter.
2. Cut centres from one-half of the pieces with a small
cutter.
3. Moisten edges of large rounds with cold water; place
rings on these; press together; chill.
4. Bake about 25 mins.
5. Serve filled with creamed chicken, oysters, etc.
Note. — The small rounds cut from the rings may be
baked separately and used as covers on shells.
TARTS.
1. Roll puff pastry thick; cut in 2}/2" squares.
2. Moisten the corners of each square; fold over to
centre; press down; chill.
3. Bake about 20 mins.
4. When cold, press down centres; fill with jelly, jam or
rich preserved fruit.
CREAM ROLLS.
1. Roll pastry in a long sheet Y^" thick; cut in strips
1" wide and 12'' to 16'' long.
FLOUR MIXTURES
241
2. Roll the strips around cylindrical moulds, having
edges overlapping; chill.
3. Bake until lightly browned; draw to oven door, brush
over with white of egg beaten slightly and diluted with
1 T. water; sprinkle with fruit sugar.
4. Return to oven to brown.
5. Remove from moulds; when cold, fill with whipped
cream.
CONDES.
1. Roll paste }4!' thick; cut in strips 33^" long and 1"
wide; chill.
2. Bake about 15 mins.; remove from oven and spread
with the following mixture :
1 white of egg.
% c. fruit sugar.
l]/2 tb. shelled almonds.
(a) Beat the white stiff ; add sugar gradually.
(b) Fold in almonds, blanched and chopped.
3. Sprinkle with fruit sugar; return to moderate oven
to brown.
CANADIAN COOK BOOK
NOTES
FLOUR MIXTURES
NOTES
CANADIAN COOK BOOK
NOTES
CHAPTER XVII.
DESSERTS
A. HOT PUDDINGS.
LIGHT BATTER PUDDING.
He.
1 c. flour.
1 ^ T. baking powder.
f.g.
3^ T. salt.
l^T.
2 tb. sugar.
2 tb. butter or suet.
iUt.
1 egg.
1 tb.
4 tb. milk✪ Light Batter Pudding.
Method, if using butter:
1. Cream the butter; add sugar gradually, then the egg
well-beaten.
2. Add milk and sifted dry ingredients, alternately.
3. Pour into greased pudding moulds; cover.
4. Steam — ^individual moulds, 45 mins.,
large mould, IJ^ hours.
Method, if using suet:
Page 74 · 1 recipe record on this page
Presented as published in 1924. 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
2. Measure 2 tb. and form remaining butter into a flat cake; place on plate in refrigerator.
3. Put flour on a large platter; make a depression in centre; add 2 tb. butter, salt, sugar and egg. Blend thoroughly with the tips of fingers.
4. Add cold water, gradually; mix to a soft dough.
5. Knead the dough until smooth and elastic.
6. Roll into rectangular sheet, put butter in small pieces on one-half of sheet; dredge with flour; fold other half over, press edges together; pat and press out into a long sheet
thick.
7. Fold the sides and then the ends to the centre; cover, chill, roll out as before. Lift paste often and dredge board to prevent sticking.
8. Repeat until paste has been folded and rolled six times.
9. Chill thoroughly; cut into shapes and chill again until stiff.
Note. — If pastry is to be kept, wrap in a towel. Keep in a cold place.
To Bake Puff Pastry.
1. Cover baking sheet with two thicknesses of heavy white paper.
2. Have oven heated to 525° to 550°F.— the higher temperature if much pastry is being put in at once. Place a few inches above the floor of oven (on the floor of a coal oven.)
3. In 10 mins. reduce the heat and if pastry is beginning to brown on the bottom, slip a pan under the baking sheet. Pastry should rise to full height in 10 to 15 mins.
PATTY SHELLS.
1. Roll puff paste }4." thick; cut with a round biscuit cutter.
2. Cut centres from one-half of the pieces with a small cutter.
3. Moisten edges of large rounds with cold water; place rings on these; press together; chill.
4. Bake about 25 mins.
5. Serve filled with creamed chicken, oysters, etc. Note. — The small rounds cut from the rings may be
baked separately and used as covers on shells.
TARTS.
1. Roll puff pastry thick; cut in 2}/2" squares.
2. Moisten the corners of each square; fold over to centre; press down; chill.
3. Bake about 20 mins.
4. When cold, press down centres; fill with jelly, jam or rich preserved fruit.
CREAM ROLLS.
1. Roll pastry in a long sheet Y^" thick; cut in strips 1" wide and 12'' to 16'' long.
2. Roll the strips around cylindrical moulds, having edges overlapping; chill.
3. Bake until lightly browned; draw to oven door, brush over with white of egg beaten slightly and diluted with 1 T. water; sprinkle with fruit sugar.
4. Return to oven to brown.
5. Remove from moulds; when cold, fill with whipped cream.
CONDES.
1. Roll paste }4!' thick; cut in strips 33^" long and 1" wide; chill.
2. Bake about 15 mins.; remove from oven and spread with the following mixture :
1 white of egg.
% c. fruit sugar.
l]/2 tb. shelled almonds.
(a) Beat the white stiff ; add sugar gradually.
(b) Fold in almonds, blanched and chopped.
3. Sprinkle with fruit sugar; return to moderate oven to brown.
CHAPTER XVII.
A. HOT PUDDINGS. LIGHT BATTER PUDDING.
He.
1 c. flour.
1 ^ T. baking powder.
f.g.
3^ T. salt.
l^T.
2 tb. sugar.
2 tb. butter or suet.
iUt.
1 egg.
1 tb.
4 tb. milk.
Method, if using butter:
1. Cream the butter; add sugar gradually, then the egg well-beaten.
2. Add milk and sifted dry ingredients, alternately.
3. Pour into greased pudding moulds; cover.
4. Steam — ^individual moulds, 45 mins.,
large mould, IJ^ hours. Method, if using suet:
Records on this page
Light Batter Pudding