Ryzon baking book

4 level cupfuls (i pound) flour. yi level teaspoonful salt. yi cupful (4 ounces) butter or'lard. Cold water. This is the easiest form of pastry making, and it is best to learn the art of making this first thoroughly before going on to the puff or, as some people call it, flaky pastry. Sift Ryzon, flour and salt into a basin, add butter or lard and cut it into small pieces in the flour with a knife, then rub it in with the tips of the fingers until it is all crumbled like bread crumbs. Work into it a little cold water, getting it to a stiffish paste that can be rolled easily without either sticking to the board or the rolling-pin. The quantity of water needed depends a good deal on the flour and on the temperature; for the above, about one-half cupful of cold water is a fair average, though in cold weather, and with some flours, it may take nearly twice as much. This crust must be rolled out at once to the thickness required, for if rolled too much it becomes heavy. For a richer crust take two cupfuls of flour, one cupful of butter, one teaspoonful of Ryzon, onehalf teaspoonful of salt, one teaspoonful of lemon juice, the beaten yolk of one egg, and enough cold water to moisten it. Sift flour into a basin with Ryzon and salt, add butter and chop it in fine with a knife, then rub the fat into the flour by crumbling it very lightly with the tips of the fingers, not by pressing and rolling between the palms of the hands, as is a common practice. Add yolk of egg, lemon juice, and the water slowly and gradually as the quantity depends so much on the fineness of the flour; the finer the latter, the more water will it take up. It is easy to tell when sufficient water has been added, for when most of the liquid has been put in, the dough will cling together in little rolls, which on being pressed with the finger will not only cling together but will gather to them any loose flour there may be round them; as long as there is the least crumbliness in the dough when pressed, more liquid is wanted. When properly mixed, the dough can be gathered into a ball, and used to wipe the mixing bowl out, like a cloth. Make it into a neat oblong shape on a floured baking board and press it out gently but firmly at first with the roller, then roll it out with quick short rolls to the right thickness, being always careful to stop the roller just short of the edges of the paste. Roll it on the one side only, and be careful that it does not stick to the board or roller, keeping both these lightly floured, but do not overdo this flouring, as over-flouring, like over-rolling, will make the pastry hard and tough. To lift the paste right off the board, turn the upper end over the rolling-pin, and wind it up like a shade, unrolling it again in the same way. This saves dragging it out of shape. This pastry is sometimes called Biscuit Paste, and it is suitable for pies, tarts, tartlets, puffs, biscuits and many fancy sweets. Sufficient for three pies. RYZON CHOUX PASTE level teaspoonful Ryzon. level cupful ( % pound) flour. cupful {yi pint) water. tablespoonfuls (2 ounces) butter. level tablespoonfuls (i ounce) sugar. Pinch of salt. yi teaspoonful vanilla extract. 4 eggs. ■ Sift flour, which should be of the finest quality and put it in a cool part of the oven to dry. Pour water into a small saucepan, add butter, sugar, and salt, and bring to the boil, but do not let mixture reduce in quantity. Add vanilla, and flour sifted with Ryzon, and stir these well together over the flre with a wooden spoon, until the paste is compact and dry, and does not adhere to the pan or spoon. This is called a "panada." It should not be over-cooked, or it will become oily.