— Put one pound of flour, a pinch of salt, and
half a tea-spoonful of baking-powder into a
basin, mix them well, then lub into them six
ounces of fresh butter. Work the mixture with
a knife or fork into a paste by the addition of
half a pint of water✪ Butter Crust for Boiled Puddings. Roll it out once or twice,
and it -will be ready for use. Butter must be
used for pudding-crust when suet is disliked,
as lard is not nice for boiled puddings. If a
richer crust is prefen-ed, another ounce or two
of butter may be added, but for ordinary pud-
dings the crust just described is excellent.
Time, a quarter of an horn- to prepare. Pro-
bable cost, 6d. per pound. Sufficient, one pound
for a pudding large enough for three or four
persons.
Crust, Common, for Raised Pies.
— Melt a quarter of a jjouiad of butter and a
quarter of a pound of lard in half a pint of
water. Put two pounds of flour into a basin,
and when the butter and lard are melted in the
water, pour them into the flour, stii-ring it all
the time. Work the mixture with the hands
to a stiff paste, and, before making it up, put
it on the hearth with a cloth over the basin.
Time to prepare, twenty minutes. Probable
cost, od. per pound.
Crust, Dripping, for Kitchen Pies.—
Rub six ounces of nicely-clarillud bc(.'f dii2)ping
into a pound of flour. Add a pincli of salt, :!
small tea-spoenful of baking-powder, and u
table-spoonful of sugar. Make the mixtuK^
into a paste b}- stirring into it half a pint (n
water, and roll it out two or tlu'ee times. It
is then ready for use. Time to prepare, twenty
minutes. Probable cost, 4d. per ^xjund.
Crust for Fruit Tarts.- Mix a pimh
of salt and two table-spoonfuls of sifted sugar
with a pound of dry flour. Break si.x ounces of
fresh butter into small pieces, crumble it into
the flour, and work it into a smooth paste with a
little new milk. Roll it out two or three times,
and in doing so, add two ounces more of butter,
and touch it with the hands as little as possible.
Bake in a moderate oven. Time to i^reparc,
twenty minutes. l*robable cost, 9d. per pound.
Crust for French Tarts, Rich.—
Crumble six ounces of Ijutter into half a pound
of flour, add a pinch of salt, a tea-spoonful of
sifted sugar, and sufficient cold water to make
it into a light paste. Then roll it, fold it
over several times, and touch it very lightly.
The less handling it has the better it will be.
Time, twenty minutes to prepare. Probable
cost. Is. per pound.
Crust, Good. — Mix two table-spoonfuls
of sifted sugar and a pinch of salt in a pound
of flour, rub into it half a pound of butter, and
mix the whole lightly together with a fork by
adding the yolks of two eggs and sufficient
water to work it into a smooth paste. Time,
twenty minutes to prepare. Probable cost, Is.
per pound.
Crust, Lard. — Rub half a pound of lard
into a pound of flour, add a pinch of salt, and
make it into a paste by mixing with it a cupful
of water. The unmelted lard, freed from skin
and thinly sliced, makes very good pastry ; but
a mixture of lard and dripping, or lard and
butter, makes a better crust than lard alone.
Time to prepare, twenty minutes. Probable
cosst, lOd. per pound.
Page 431 · 1 recipe record on this page
Presented as published in 1892. 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
— Put one pound of flour, a pinch of salt, and half a tea-spoonful of baking-powder into a basin, mix them well, then rub into them six ounces of fresh butter. Work the mixture with a knife or fork into a paste by the addition of half a pint of water. Roll it out once or twice, and it -will be ready for use. Butter must be used for pudding-crust when suet is disliked, as lard is not nice for boiled puddings. If a richer crust is preferred, another ounce or two of butter may be added, but for ordinary puddings the crust just described is excellent. Time, a quarter of an hour to prepare. Probable cost, 6d. per pound. Sufficient, one pound for a pudding large enough for three or four persons.
Crust, Common, for Raised Pies.
— Melt a quarter of a pound of butter and a quarter of a pound of lard in half a pint of water. Put two pounds of flour into a basin, and when the butter and lard are melted in the water, pour them into the flour, stirring it all the time. Work the mixture with the hands to a stiff paste, and, before making it up, put it on the hearth with a cloth over the basin. Time to prepare, twenty minutes. Probable cost, od. per pound.
Crust, Dripping, for Kitchen Pies.—
Rub six ounces of nicely-clarified beef dripping into a pound of flour. Add a pincli of salt, :!a small tea-spoonful of baking-powder and u table-spoonful of sugar. Make the mixture into a paste by stirring into it half a pint (n water, and roll it out two or three times. It is then ready for use. Time to prepare, twenty minutes. Probable cost, 4d. per pound.
Crust for Fruit Tarts. — Mix a pinch
of salt and two table-spoonfuls of sifted sugar with a pound of dry flour. Break si.x ounces of fresh butter into small pieces, crumble it into the flour, and work it into a smooth paste with a little new milk. Roll it out two or three times, and in doing so, add two ounces more of butter, and touch it with the hands as little as possible. Bake in a moderate oven. Time to prepare, twenty minutes. l*robable cost, 9d. per pound.
Crust for French Tarts, Rich.—
Crumble six ounces of Ijutter into half a pound of flour, add a pinch of salt, a tea-spoonful of sifted sugar, and sufficient cold water to make it into a light paste. Then roll it, fold it over several times, and touch it very lightly. The less handling it has the better it will be. Time, twenty minutes to prepare. Probable cost, Is. per pound.
Crust, Good. — Mix two table-spoonfuls of sifted sugar and a pinch of salt in a pound of flour, rub into it half a pound of butter, and mix the whole lightly together with a fork by adding the yolks of two eggs and sufficient water to work it into a smooth paste. Time, twenty minutes to prepare. Probable cost, Is. per pound.
Crust, Lard. — Rub half a pound of lard into a pound of flour, add a pinch of salt, and make it into a paste by mixing with it a cupful of water. The unmelted lard, freed from skin and thinly sliced, makes very good pastry ; but a mixture of lard and dripping, or lard and butter, makes a better crust than lard alone. Time to prepare, twenty minutes. Probable cost, 10d. per pound.
Records on this page
Butter Crust for Boiled Puddings