paste upon it; knead for one minute; then stand on ice for five
minutes. Roll the cold paste into a rectangular sheet about one
third of an inch thick; place the cold butter in the center and fold
the paste over it, first from the sides and then the ends, keeping
the shape square and folding so that tlie butter is completely
encased and cannot esca.pe through any cracks as it is rolled. Roll
out to one fourth inch thickness, keeping the rectangular shape and
folding as before, but without butter. Continue rolhng and fold-
ing, enclosing a sheet of butter at every alternate folding until all
four sheets are used. Then turn the folded side down and roll in
one direction into a long narrow strip, keeping the edges as straight
as possible. Fold the paste over, making three even layers. Then
roll again and fold as before. Repeat the process until the dough
has had six turns. Cut into the desired shapes and place on the
ice for twenty minutes or longer before putting in the oven.
If during the making the paste sticks to the board or pin,
remove it immediately and stand on the ice until thoroughly
chilled. Scrape the board clean; rub with a dry cloth and dust
with fresh flour before trying again. Use as little flour as possible
in rolling, but use enough to keep the paste dry. Roll with a
light, even, long stroke in every direction, but never work the
rolling pin back and forth as that movement toughens the paste
and breaks the bubbles of air.
The baking of puff-paste is almost as important as the rolling,
and the oven must be very hot, with the greatest heat at the
bottom, so that the paste wUl rise before it browns. If the paste
should begin to scorch, open the draughts at once and cool the
temperatirre by placing a pan of ice- water in the oven.
HALF PUFF-PASTE FOR FRUIT PIES
V2 pound flour Ice-water
2 ounces lard 4 ounces butter
Pinch of salt✪ Half Puff-Paste for Fruit Pies
Sift vhe flour and salt; cut into it the lard; mix to a dough with
cold water. Flour the pastry slab or pie board; turn out the paste;
roll half an inch thick; sprinkle lightly with flour and roll again.
Lay on the butter; fold the crust over; roll as before; dust with
flour; fold and roll again. Repeat the process once more; set
in a cool plae^ for half an hour or longer; give another roll and the
paste is read^ for use. It should make four single crusts.
318
pSSSfo^%o"ur PASTRY AND PIES
PLAIN PASTE
1 cup flour 1 tablespoon lard
1/2 teaspoon salt Ice-water✪ Plain Paste
Sift the flour and salt; rub in the lard with the finger tips as
lightly as possible; then add water, preferably ice-water, drop
by drop until a dough is formed. The amount of water will depend
on the flour. Flour the bottom of the pan; roll out the crust
and line the bottom of the pan with it. Trim off the edges; roll
them out; form into a long strip and press around the edge of
the crust, moistening it slightly with water first to make the
dough adhere. Fill and bake in a quick oven, having the greatest
heat at the bottom. A gas stove is more satisfactory for pies
than a coal stove. The recipe makes two single crusts.
TARTLETS
Page 123 · 3 recipe records on this page
Presented as published in 1913. 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
paste upon it; knead for one minute; then stand on ice for five minutes. Roll the cold paste into a rectangular sheet about one third of an inch thick; place the cold butter in the center and fold the paste over it, first from the sides and then the ends, keeping the shape square and folding so that tlie butter is completely encased and cannot escape through any cracks as it is rolled. Roll out to one fourth inch thickness, keeping the rectangular shape and folding as before, but without butter. Continue rolhng and folding, enclosing a sheet of butter at every alternate folding until all four sheets are used. Then turn the folded side down and roll in one direction into a long narrow strip, keeping the edges as straight as possible. Fold the paste over, making three even layers. Then roll again and fold as before. Repeat the process until the dough has had six turns. Cut into the desired shapes and place on the ice for twenty minutes or longer before putting in the oven.
If during the making the paste sticks to the board or pin, remove it immediately and stand on the ice until thoroughly chilled. Scrape the board clean; rub with a dry cloth and dust with fresh flour before trying again. Use as little flour as possible in rolling, but use enough to keep the paste dry. Roll with a light, even, long stroke in every direction, but never work the rolling pin back and forth as that movement toughens the paste and breaks the bubbles of air.
The baking of puff-paste is almost as important as the rolling, and the oven must be very hot, with the greatest heat at the bottom, so that the paste wUl rise before it browns. If the paste should begin to scorch, open the draughts at once and cool the temperatirre by placing a pan of ice- water in the oven.
HALF PUFF-PASTE FOR FRUIT PIES
V2 pound flour Ice-water
2 ounces lard 4 ounces butter
Pinch of salt
Sift vhe flour and salt; cut into it the lard; mix to a dough with cold water. Flour the pastry slab or pie board; turn out the paste; roll half an inch thick; sprinkle lightly with flour and roll again. Lay on the butter; fold the crust over; roll as before; dust with flour; fold and roll again. Repeat the process once more; set in a cool place for half an hour or longer; give another roll and the paste is read^ for use. It should make four single crusts.
pSSSfo^%o"ur PASTRY AND PIES
PLAIN PASTE
1 cup flour 1 tablespoon lard
1/2 teaspoon salt Ice-water
Sift the flour and salt; rub in the lard with the finger tips as lightly as possible; then add water, preferably ice-water, drop by drop until a dough is formed. The amount of water will depend on the flour. Flour the bottom of the pan; roll out the crust and line the bottom of the pan with it. Trim off the edges; roll them out; form into a long strip and press around the edge of the crust, moistening it slightly with water first to make the dough adhere. Fill and bake in a quick oven, having the greatest heat at the bottom. A gas stove is more satisfactory for pies than a coal stove. The recipe makes two single crusts.
TARTLETS
Records on this page
Half Puff-Paste for Fruit PiesPlain PastePumpkin Pie