Cassell's dictionary of cookery

Knead it thoroughly with the fingers, and when it is sufficiently firm to keep its form when moulded, put it into a bowl, and cover with a cloth until it is nearly cold. Dredge a little flour on the pastry-board, put the pastry upon it, and roll it with the hands into the shape of a sugar-loaf or cone, with the diameter of the lower part rather less than the size required for the pie. Place the cone upright, and flatten the top until it is half the height. Press it down with the knuckles of the right hand, at the same time forming the walls of the pie with the left. When the sides are smooth, and of equal thickness, fill the pie, roll out the cover, lay it on, and make a hole in the centre. Fasten the edges securely with a little egg, ornament the pie according to fancy, glaze it by brushing it over with the beaten yolk of an egg, and bake in a quick oven. An easier way of shaping a raised pie is to roll out the pastry to the required thickness, and then cut out a piece for the top and bottom, and a long strip for the sides. These pieces must be fastened with egg, and the edges pressed over one another, so as to be securely fastened. The pie may then be finished according to the directions given above. When the crust is intended to be eaten, the pastry may be made according to the directions given for Pate Brisee (see Crust, Pate Brisee), or as follows : — Eub a quarter of a pound of butter into a pound of flour. Sprinkle over it a small tea-spoonful of salt. Put another quarter of a pound of butter into a saucepan, with the third of a pint of milk. Stir it over a gentle fire until the butter is dissolved, then pour the liquid over the flour, and stir it to a smooth stiff paste. Dredge some flour over it ; give it two or three turns, and mould it into the proper shape before it has had time to cool. Time to bake raised pies, from two to five hours, according to size. Paste, French, for Meat Pies, Hot or Cold. — Put a pound of flour into a bowl, and rub lightly into it half a pound of fresh butter. Add half a tea-spoonful of salt, and make the mixture up into a smooth stiff paste, by stirring into it two fresh eggs which have been beaten up with rather less than a quarter of a pint of water. Roll the pastry out, give it two or three turns, and bake as soon as possible. Time, ten minutes to prepare. Probable cost, Is. 2d. Paste, Pufi* or Feuilletage.— This paste, though decidedly superior to every other kind in appearance and taste, is rather indigestable for delicate persons. Good sweet salt butter, which has been well washed in cold water, squeezed with the hands to free it from the salt, and afterwards winmg in a cloth to take away all the moisture, is the best material which can be used for it. The consistency of the butter is of considerable importance. If it is too hard, it will not easily mix ■tt'ith the flour, but if it is too soft, the paste will be entii-ely spoilt, in consequence of the butter breaking through the edges whilst it is being rolled. As the difliculty experienced is generally to get the butter sufliciently cool, many cooks place it upon ice before using it for the pastry. In hot weather, the paste should be placed on the floor for a few minutes, to keep it cool between each timi.