It must be borne in mind that goods of high
quality can only be made of the best materials.
The rich pastry doughs, containing large amounts
of butter should be baked as soon as recovered
on the pans to have the appearance of good leafy
and crisp pastry. The less rich doughs may be
given more time on the pans to produce a larger
lighter article. Any pastry cook used to han-
dling puff pastes, the making of which is fully
explained in all of my pastry books, will find no
difficulty in making Danish pastry. The same
shapes as used for turnover fancy rolls, and
twists with puff paste, also will work nicely when
using the yeast raised puff pastes given.
Fillings foe Pastries
Quite a variety of fillings for pastries are given
in "Pastry for the Restaurant," pages 41 to 45 ;
in "Paul Richards' Pastry Book," pages 2 to 4,
and 14 to 15, and in the "Lunch Room Book"
pages 30 to 34. Fruit jams of all kinds, pastry
creams, etc., are popular. The various icings and
butter creams are used for decorating the baked
cakes, which are often finished with candied
fruits, and in many other ways. In making up
fillings it is economical to use good cake crumbs,
broken or stale macaroons, which may be mixed
with the various ground or chopped nut meats, or
jams, and sufficient moisture in a soft spread-
ing paste.
Almond Filling — Nut Filling
No. 1: 1 pound roasted filberts, or gTonnd
walnuts; 2 pounds sugar; 1 pound cake crumbs;
1 teaspoonful cinnamon; 5 eggs, and sufficient
water to make a soft spreading paste.
No. 2 : Half pound almond paste, % pound
ground almonds, 1^/2 pounds sugar, 1 230und cake
crumbs, 5 to 8 eggs, sufficient water to make a
soft paste, flavor of vanilla.
Frangipane Cream Filling
Cream 1 pound sugar, 1 pound almond paste,
with 1 pound butter✪ Swedish Butter Roll. Add 8 to 9 eggs. Flavor
vanilla. • The fillings may be varied, adding
chocolate -or spices or crushed fruit, or other
goods.
Butter cream being very much used for filling
pastries, especially French pastries, and other
large tart cakes, is also used for decorating, and
the formulas are varied in many ways. It may
be made up in one large batch, divided, colored,
and flavored, and kept on hand in cool place for
use.
Standard Butter Cream
3^2 pounds icing sugar (powdered) ; 1 pound
best butter free from salt; % pint egg whites
beaten to a stiff meringue, adding 1% pounds
of the sugar✪ Standard Butter Cream.
A good neutral fat, such as cocoanut butter
or a good margarine may be used with the butter.
Cream butter light with 2 pounds of the sugar,
and when very light gradually beat in the me-
ringue until all is added. This may be made any
color and flavor. A little lemon juice may be
added with fruit flavors.
Boiled Butter Cream. Italian Butter Cream
Method 1 : Boil 2 pounds sugar, % pint of
water 240 degrees (soft ball degree). Beat up
16 yolks, and gradually add the boiled syrup and
beat up light. Beat up 2 pounds of butter, or
part margarine. When light add the cooled egg
cream in small portions, and beat up. Flavor
and color as desired.
Method 2: Make a hot meringue, boiling 3
pounds of sugar, % pint water to 245 degrees.
Beat up 1 pint egg whites and gradually pour
the boiled syrup into the beaten whites, beating
constantly. Then cream up 2 pounds of butter,
and beat in the meringue, until light. Flavor
as desired. For almond or nut cream diluting
almond paste, or nut paste may be added.
RAISIN BREAD AND HEALTH BREAD
A buyer of Paul Richards' books asks for
some recipes for Raisin Breads, which he is
unable to find in the books; because when the
books were written, raisins in bread Avere veiy
little used.
In recent years raisins as well as prunes have
been very much advertised, and many kinds of
fruit breads have become popular and are in
good demand.
Seeded raisins and seedless raisins are used
in various proportions.
Page 194 · 4 recipe records on this page
Presented as published in 1907. 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
It must be borne in mind that goods of high quality can only be made of the best materials. The rich pastry doughs, containing large amounts of butter should be baked as soon as recovered on the pans to have the appearance of good leafy and crisp pastry. The less rich doughs may be given more time on the pans to produce a larger lighter article. Any pastry cook used to handling puff pastes, the making of which is fully explained in all of my pastry books, will find no difficulty in making Danish pastry. The same shapes as used for turnover fancy rolls, and twists with puff paste, also will work nicely when using the yeast raised puff pastes given.
Fillings for Pastries
Quite a variety of fillings for pastries are given in "Pastry for the Restaurant," pages 41 to 45 ; in "Paul Richards' Pastry Book," pages 2 to 4, and 14 to 15, and in the "Lunch Room Book" pages 30 to 34. Fruit jams of all kinds, pastry creams, etc., are popular. The various icings and butter creams are used for decorating the baked cakes, which are often finished with candied fruits, and in many other ways. In making up fillings it is economical to use good cake crumbs, broken or stale macaroons, which may be mixed with the various ground or chopped nut meats, or jams, and sufficient moisture in a soft spreading paste.
Almond Filling — Nut Filling
No. 1: 1 pound roasted filberts, or ground walnuts; 2 pounds sugar; 1 pound cake crumbs; 1 teaspoonful cinnamon; 5 eggs, and sufficient water to make a soft spreading paste.
No. 2 : Half pound almond paste, % pound ground almonds, 1^/2 pounds sugar, 1 pound cake crumbs, 5 to 8 eggs, sufficient water to make a soft paste, flavor of vanilla.
Frangipane Cream Filling
Cream 1 pound sugar, 1 pound almond paste, with 1 pound butter. Add 8 to 9 eggs. Flavor vanilla. • The fillings may be varied, adding
chocolate -or spices or crushed fruit, or other goods.
Butter cream being very much used for filling pastries, especially French pastries, and other large tart cakes, is also used for decorating, and the formulas are varied in many ways. It may be made up in one large batch, divided, colored, and flavored, and kept on hand in cool place for use.
Standard Butter Cream
3^2 pounds icing sugar (powdered) ; 1 pound best butter free from salt; % pint egg whites beaten to a stiff meringue, adding 1% pounds of the sugar.
A good neutral fat, such as cocoanut butter or a good margarine may be used with the butter.
Cream butter light with 2 pounds of the sugar, and when very light gradually beat in the meringue until all is added. This may be made any color and flavor. A little lemon juice may be added with fruit flavors.
Boiled Butter Cream. Italian Butter Cream
Method 1 : Boil 2 pounds sugar, % pint of water 240 degrees (soft ball degree). Beat up 16 yolks, and gradually add the boiled syrup and beat up light. Beat up 2 pounds of butter, or part margarine. When light add the cooled egg cream in small portions, and beat up. Flavor and color as desired.
Method 2: Make a hot meringue, boiling 3 pounds of sugar, % pint water to 245 degrees. Beat up 1 pint egg whites and gradually pour the boiled syrup into the beaten whites, beating constantly. Then cream up 2 pounds of butter, and beat in the meringue, until light. Flavor as desired. For almond or nut cream diluting almond paste, or nut paste may be added.
RAISIN BREAD AND HEALTH BREAD
A buyer of Paul Richards' books asks for some recipes for Raisin Breads, which he is unable to find in the books; because when the books were written, raisins in bread Avere veiy little used.
In recent years raisins as well as prunes have been very much advertised, and many kinds of fruit breads have become popular and are in good demand.
Seeded raisins and seedless raisins are used in various proportions.
Records on this page
Swedish Butter RollAlmond FillingFrangipane Cream FillingStandard Butter Cream