Cassell's dictionary of cookery

being oiled, then set it aside, and when it is nearly cold, stir into it a well-beaten egg and a pound of dried and sifted flour. Roll it out till it is very thin, line the tartlet-tins with it quickly and lightly as possible, brush them over with water, sift powdered loaf sugar , upon them, and bake in a moderate oven for ' about ten minutes. Probable cost. Is. 2d. Pastry. — In making pastry, the first thing to be remembered is that every article used in its preparation should be scrupulously clean ; and in order to insure this it is best to have all the utensils washed and thoroughly dried directly after they are used, and dusted when they are again required. In addition to this there must be good materials, a well regulated oven, a cool room, and a cook who brings to her work a cool, light, quick hand, close attention, and a little experience. There are four principal kinds of pastry : puff paste, or feuilletage ; short crust, for family use ; standing crust, for meat and fish pies ; and brioche paste, which is a sort of dough used for loaves, roUs, and buns. As cool hands are required, it is best to wash them in water as hot as can be borne a minute or two before making the pastry. The heat of the oven should in most cases be moderate, and the door should be only opened when it is absolutely necessary during the process of baking. The best way of ascertaining if the oven is properly heated, is to bake a small piece of pastry in it before putting in the pie or tart. Standing crusts require a quicker oven than ordinary pastry-. In aU cases wetting the pastry much will make it tough. Pastry Cream, for Garnishing Tartlets and other Pastry.— Rub together one ounce of flour and a weU-beaten egg. When quite smooth, add a small pinch of salt, one ounce of powdered and sifted sugar, and a quarter of a pint of milk, and stir the mixture over the fire until it boils. Draw the saucepan to the side, cover closely, and let the contents simmer gently for a quarter of an hour ; then turn the mixture into a bowl, and add to it the yolks of two eggs and a table-spoonful of powdered ratafias, with any additional flavouring that may be liked. Put a lump of butter the size of a small egg into a saucepan, place it on a gentle fire. As soon as it is Cghtly coloured stir it into the flavoured cream. When cold it is ready for use. Probable cost, 6d. Pastry, Glazing of.— Glazed pastry is generally used for meat pies or raised pies. If it is wished to give a deep glaze to the pie, beat the yolk of an egg thoroughly, and when the pastry is almost done enough, take it out of the oven and brush it lightly over with the egg, then put it in again a minute or two to set. If a lighter glaze is required, brush the pie with the whole of the egg, to which a spoonful of milk may be added, or not. Time, five or six minutes to set the glaze. Probable cost, Id. The yolk of one egg will be enough to glaze three or four pies. Pastry, Good Plain.— Mix a teaspoonful of salt with a pound of flour. Rub in a quarter of a pound of rather soft lard or