The Ocklye cookery book

three equal portions; then roll the paste out thin; lay one portion of lard and butter upon it in little bits, sprinkle a little flour over it, fold it in three; turn it with the rough edges towards you and roll it out; repeat this twice till the fat is used up, when it is ready for use. PUFF PASTE Ingredients One pound of flour. Salt. Half a pound of butter. One dessertspoonful of lemon Half a pound of lard. juice. Put the flour into a basin, make a well in the centre, put in the lemon juice, a pinch of salt, and enough cold water to make it into a stiff paste — it should be as nearly as possible the same consistency as the fat; squeeze the butter in a cloth to absorb the moisture ; roll the paste out to a quarter of an inch in thickness, put the butter and lard on half the paste, fold the other half over it, cover it entirely and press the edges together. Put it away in a cool place for half an hour; then roll it out four times, each time folding it in three, and turning the rough edges towards you. Put it aside again for an hour in the cool and repeat the four rollings as before. It should then be put away for another hour before it is used; or it can be made the day before if kept in a damp cloth. PASTRY Ingredients One pound of flour. Salt. Twelve ounces of lard. Half a teaspoonful of baking Two ounces of butter. powder. The yolk of an egg. A few drops of orange juice. A breakfastcupful of water. Rub the butter and the lard well into the flour, add the baking powder and a pinch of salt. Mix the yolk of egg with about a breakfastcupful of water, and add that and the orange juice to the dry ingredients; mix into a stiff paste; roll it out the same number of times as puff pastry, and finish in the same way. SHORT CRUST Ingredients Four ounces of butter. The yolk of one egg. Eight ounces of flour. One ounce of castor sugar. Put the flour and sugar into a basin; rub the butter into the flour with the hand until smooth; make a hole in the centre, put in the yolk of the egg, and enough cold water to make it into a stiff paste. Roll it out on a floured board and use for fruit tarts, etc. QUEEN CAKES Ingredients Two ounces of butter. A little candied peel. Two ounces of castor sugar. Two eggs. A quarter of a pound of flour. Half a teaspoonful of baking Two ounces of sultanas. powder. Sift the flour and baking powder together on to a piece of paper; cream the butter and sugar together until they are white, and beat in the eggs one at a time; stir in the flour gradually; add the fruit (cherries can be used instead of sultanas and peel), and beat all well together. Put the mixture into small buttered queen cake tins, and bake in a hot oven for twenty minutes. RASPBERRY BUNS Ingredients Half a pound of flour. Two ounces of butter. One teaspoontul of baking One egg. powder. Half a gill of milk. Two onnces of sugar. Raspberry jam. Rub the butter into the flour, add the sugar and baking powder, and mix well; beat up the yolk of the egg with the milk, and add it and the white, beaten separately, to the dry ingredients; mix it into a light paste; roll it out half an inch thick, cut it into small rounds, put a very little jam on each, and pinch it up into a ball. Bake them in a quick oven for about twenty minutes. RICE CAKES Ingredients A quarter of a pound of flour. A quarter of a pound of butter. A quarter of a pound of ground Five ounces of castor sugar, rice. Four eggs. Work the butter to a cream with a wooden spoon; beat the yolks of the eggs and the sugar together for ten minutes, and add them by degrees; then the ground rice, the whites whipped stiffly, and lastly the well-dried flour, stirred in lightly. Bake them in buttered patty pans in a hot oven for about a quarter of an hour. ROCK CAKES Ingredients One pound of flour. Two eggs.