The European cookbook for American homes (from Italy, Spain, Portugal and France)

Knead butter in cold water to remove salt, press into a flat square, dry, and place on ice to harden. Sift flour into mixing bowl, make hollow in center and put in 2 tablespoons butter, salt, and ice water. Gradually work to a soft, smooth dough and knead 5 minutes en floured board. Cover, and set on ice 15 minutes. Then turn on floured board again, roll out to a sheet about % inch thick and lay butter in center. Fold over the 4 corners to enclose it (this is called 1 turn); then flatten lightly with roller until dough is about 2 inches thick and again set on ice for 15 minutes. Return to board, roll out lengthwise, fold in 4 laps (second turn) and let cool 15 minutes. Repeat this operation twice more, folding in 4 laps and rolling each time in a contrary direction, making 4 "turns" in all. A 5 minutes' rest and it is ready to use. Dough must be kept firm and cool during entire process, and baked when finished or it will fail to rise. Rolled to J4 mch thickness it will rise to 2 inches when baked. It is used to make vol-au-vent, small cakes and all sorts of tarts. A THOUSAND FLAKES {Mille-Feuilles) Roll out 1 pound of puff paste and divide into 5 equal parts. Roll each piece into an oblong 4 inches by 12. Place them on a baking sheet, sprinkle with a little powdered sugar and bake 10 minutes in a hot oven (400° F.). Remove, and form a cake by putting these oblongs one on top of the other with layers of different colored preserves between. Cut the cake into 6 equal portions and decorate with whipped cream. MATCHES (Allumettes) Roll out puff paste into a thin square sheet. Cut in strips % inch wide and 3 inches long. Place on a buttered and lightly floured baking sheet, a little distance apart. Bake in hot oven and sprinkle with powdered sugar. -Normandy ROUEN CREAM TARTS (Mirlitons de Rouen) Puff paste 3 ounces granulated sugar 3 eggs lA teaspoon salt 2 tablespoons melted butter 1 ounce stale lady fingers Y2 ounce candied orange flowers Have ready 2 dozen small deep patty pans lined with thinly rolled puff paste. Then put eggs and butter into a bowl with a spout. Crush lady fingers and bruise blossoms. With a wooden spoon stir all together to a creamy batter, then pour at once into the lined tins. Sift sugar rather thickly over mirlitons; when it has nearly melted on the surface, put in a moderately slow oven (325° F.), and bake a delicate brown. When done the centers should rise about l/2 inch high. Pounded almonds, pistachios, or grated chocolate may be added to the cream before turning into tins. Cream may be flavored with different extracts or liqueurs. ALMOND TART {Gateau d'Amandes) Roll out a thin sheet of puff paste, cut from it a round piece, the size of a dinner plate. With thumb and forefinger pinch a small rim about l/2 inch high and 1 1/2 inch inside of the edge of paste. Nearly fill with almond cream inside of ledge. Wet the edge. Cut out another smaller round to fit top, make a few incisions, and place over cream, pinching the two edges together. Brush over with a beaten egg and bake 30 minutes in a hot oven. Sprinkle with granulated sugar and glaze. Serve cold. Lorraine CHEESE TARTLETS (Talmouses) 1 cup milk 1 cup pastry flour, sifted 14 cup butter 6 tablespoons cottage cheese