Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Two pounds of flour, eight ounces of butter, half ounce of salt, four yolks, three whole eggs, a scant pint of water. Mix as directed in No. 8i. loi.— RAISED PIE PASTE, HOT. Two pounds of flour, six ounces of butter or lard, half ounce of salt, one scant pint of water. Sift the flour in the bowl; make a well in the center. Let the water and butter come to a boil and mix it with the flour into a firm but smooth paste. These two pastes are used for large hot or cold Meat Pies, and also for the small Mutton and Pork Pies. 102.— CREAM PUFF PASTE. One quart of water, one pound of lard, one pound eight ounces of flour, twenty-six to thirty eggs, a pinch of powdered ammonia (about one-eighth ounce). Put the lard and water together, with a pinch of salt, into a shallow saucepan and let come to a good boil. Stir in the sifted flour, and, with the spatula, mix into a smooth paste. Take off the fire, put the paste in the mixing bowl, let cool a little, and work the eggs gradually in the warm paste (which should be soft when finished, but not soft enough to run flat on the pan) . Add the ammonia after the eggs are all in. The mixture takes more or less eggs according to the strength of the flour. Some bakers add a little milk in the last part of the mixing to save eggs. For Eclairs the mixture may be made a little firmer than for puffs. This paste is not very hard to prepare, but many fail in their first attempts at making it. [illustration: They should stand for some time after they are dressed on the pans, so they bake up with a smooth top.] 103.— CREAM PUFF PASTE. One quart of water, one pound four ounces of lard, one pound eight ounces of flour, one and one-half pints of eggs, half pint of milk, pinch of salt, pinch of ammonia. Make same as directed in No. 102. Add the half pint of milk after the eggs. 104.— FRENCH FRITTER PASTE (BEIGNETS SOUFFLES). One quart of water, eight ounces of butter, one pound of flour, about eighteen eggs. Prepare same as directed in No. 102. Fry in hot lard. 105.— FRENCH CRULLER PASTE. One pint of water, half pound of butter, two ounces of sugar, one pound of flour, fifteen eggs. Prepare same as No. 102. Fry in hot lard. 106.— FRIED WAFFLE PASTE. One pound four ounces of flour, two ounces of sugar, one pint of milk, seven eggs, lemon flavor and cinnamon. Separate the eggs, mix flour, sugar, yolks and milk to a soft batter, add the whites beaten to a firm froth This batter is used for sweet fried cases and fried spring waffles. 107.— ROMAN CASE PASTE. One pound of flour, four ounces of cornstarch, one pint of milk, four eggs, pinch of salt. Mix same as No. 106. In using these pastes, the irons used should be put in the hot grease or oil before dipping them in the batter. Dip the hot iron in the batter, close to the edge, but not above, and put in the hot grease again; fry to a nice color. The cases will drop off the iron easily by knocking on the iron. Case from batter No. 106 may be used for fancy souffles and creams. The spring waffles may be served for breakfast like other waffles, dusted with powdered sugar and they may be served with meringue paste made from nine whites of eggs and cinnamon sweetmeats or with a rich cream for a sweet entree or dessert. No. 107 is used the same way as patty cases for oysters, sweetbreads, salads, etc. loS.— BATTER PASTE FOR SWEET FRITTERS. One pound of flour, three ounces of sugar, one teaspoon of baking powder, two eggs- Mix with milk to a medium batter; add a spoonful of melted butter and a pinch of salt. 109.— BATTER FOR PLAIN FRITTERS. One pound of flour,^ two ounces of butter, two eggs, pinch of salt. Mix with milk to a soft batter. This batter is used also for vegetables, no110.— CREAM FILLINGS FOR PIES, TARTS, AND CAKES