Miss Corson's practical American cookery and household management

After puff-paste is made, cut patty-cases from it with the round pastry-cutters, a picture of which is given ; the cutters are either fluted, as shown in the case, or plain circles, like the one in the engraving below. The cut of the first stage of patties shows the round for a patty, and the pastry from which it is cut; that of the second stage shows the plain cutter, one round of pastry with some mince-meat laid on it, a second round laid over the mince-meat, and then the two pressed together by the use of a small cutter, the under edges of the top round being wet to retain it in place while the patty is being baked ; the top of the patty is gilded with beaten egg before it is baked. Open patties are made like the cases for oyster patties, and after they are cold they are filled with any good preserved fruit, and dished on a napkin, as shown in the last engraving which accompanies this recipe. CREAM CRUST. Add half a level teaspoonful of salt to half a pint of cream, and then stir in enough sifted flour to make a pastry suffi- Fluted and Plain Patty-Cutters in Case. E ?<kj> 'h- Sill ifi finr^^i-*^ "N r 3'- ^r- --' ~ -" ■JLJLift J Patties, First Stage. s>u • Lite*- - _ _ . s'"^ -_: , ^ »'.r Patties, Second Stage. DM of Fruit Pttttiaa. ciently stiff to roll out ; handle this pastry as little as possible, and use it as soon as it is made. Sour cream may be used, a teaspoonful of saleratus being dissolved in each pint before it is mixed with the flour. LARD PIE-CRUST. Chop together in a bowl one pound of flour and half a pound of firm lard, cutting the lard in little flakes ; add half a teaspoonful of salt to the flour, and sufficient cold water to make a soft paste ; turn the paste out on a floured board, and roll it half an inch thick ; dust the paste with flour, and put a quarter of a pound of butter over it in small bits ; roll the paste up, enclosing the butter completely, then roll and fold it several times, using flour enough to prevent sticking to the board or roller ; then use it for pies or puddings. GOOD PLAIN PASTRY. The secret of success in making pastry is to work quickly in a cool room, and to keep the pastry as cold as possible. Even in making plain pastry, only the best flour and butter should be used ; the flour should be freshly sifted, and the butter worked with the hands in plenty of ice-water until it assumes a waxy appearance and touch ; if it is worked quickly and lightly, it will not stick to the hands ; when the butter is of the proper consistency, it should be patted with the hands into a cake about an inch thick, wrapped in a floured towel, and put in a dish set on ice in summer, or out of doors in winter, so that it may become quite cold while the paste is being prepared ; allow half a pound of butter to a pound of flour. After the flour is sifted, mix with it a teaspoonful of salt, and with a sharp knife chop into it onethird of the butter ; then quickly mix with it enough icewater to make a dough which does not stick to the hands ; the mixing may be done with the knife or the hand, but it SECOjXD-COUKSk SWEETS.