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

Now give one more rolling to % inch of thickness, and fold in three. Let rest, covered, for half an hour and give one more turn. This is the same method as used for puff pastes, only less turns or foldings are given. The dough is now ready to be worked up in the various shapes desired, set on pans, and allowed to rest from 20 to 30 minutes to gain some volume, after which the goods are washed, sprinkled with nuts or almonds, or filled with cream or jam and baked, and further finished with icings and butter creams for decoration. OTHER METHODS OF HANDLING are to make the dough as given in the evening, and finish by rolling in the butter in the morning; or making the dough and rolling in the butter in the evening, giving it two turns and leaving in the ice box over night, and give only one folding in the morning. The Swedish pastry dough is usually made and worked up at once after giving dough a little time to prove, or from 20 to 30 minutes. The butter is then rolled in, and the dough is worked up at once. This dough, being less rich in butter, is well suited for lunch rooms and restaurant, the work being quickly made, and may be worked up in large portion pieces, such as crescents, snails, pretzels and squares, to sell for five or ten cents each, the size according to price. The dough may also be made up in large filled rolls, proved and baked, iced and sold in cuts. With different fillings and shapes quite a variety of goods can be produced, all of which will prove good sellers. Working Up Ready Made Doughs Roll out a sheet of dough to about % inch thickness, cut up in strips six inches wide, and cut this again in one-inch wide strips ; twist these strips, and make up into coils or snails, pretzels, or scrolls ; set on pans, place a dot of good jam in the center of each coil or scroll, place a dot of cream custard over, let rest 20 to 30 minutes and bake. These may be covered with icing, and a cherry in center of icing. Filled Crescents Roll dough and cut in three-ounce triangles, oblongs ; spread some almond or nut cream over, or cover with jam and sprinkle with chopped nuts. Roll dough up as for crescents, set on pans, %g^ wash, sprinkle chopped nuts on top ; let rest 20 minutes, then bake. They may be left plain, or covered with butter cream and rolled in chopped nuts. Other effects may be made by filling a long strip of dough, dividing, and cutting in six-inch strips; set these in horseshoe shape on the pans, wash and bake, and decorate with butter cream. Swedish Butter Roll Roll dough out after giving two turns, sprinkle with cinnamon sugar and ground nut meats, double over, and roll into sheet % inch thick; cut into three-inch wide strips, and cut the strips into three-inch squares. This can be done in the ordinary shop temperature of 80 degrees if dough is cool. Fold each comer of the square to the center, and press down well. Set on pans, about 25 of this size to a pan 18x25x1 inch ; egg wash, let prove to double size, put a dot of pastry cream in the center, give only medium proof, and bake in fairly good heat. "When baked put dot of icing on the cream. The shapes and sizes may be varied in many ways and the filling changed. In fact there is no limit to the variations.