Repeat the rolling and buttering until the paste has been rolled out four times, or equal quantities of flour and butter have been used. Do not omit, every time the paste is rolled out, to dredge a little flour over that and the rolling-pin to prevent both from sticking. Handle the paste as lightly as possible, and do not press heavily upon it with the rolling-pin. The next thing to be considered is the oven, as the baking of pastry requires particular attention. Do not put it into the oven until it is sufficiently hot to raise the paste ; for the best prepared paste, if not properly baked, will be good for nothing. Brushing the paste, as often as rolled out, and the pieces of butter placed thereon, with the white of an egg, assists it to rise in leaves or flakes. As this is the great beauty of puff-paste, it is as well to try this method. Pastry. — An excellent pastry, that never fails to be good, is made of one pound of flour and half a pound of butter. Leave a part of the flour out, and cut the butter into the flour with a knife. A very little salt, a small quantity of cold water, and mix it with a spoon. Then use the remaining flour for rolling it out. COOKERY RECIPES. 477 When pastry or baked puddings are not done through, and yet the outside is sufficiently brown, cover them over with a piece of white paper until thoroughly cooked ; this prevents them from getting burnt. Potato Pie. — Boil Carolina or mealy Irish potatoes until they are quite soft. When peeled, mash and strain them. To a quarter of a pound of potatoes, put a quart of milk, three tablespoonfuls of melted butter, four beaten eggs, a wine-glass of wine ; add sugar and nutmeg to the taste✪ Potato Pie. Peach Pie. — Take mellow, juicy peaches, peel and slice and put them in a deep pie-plate lined with pie-crust ; sprinkle a thick layer of sugar on each layer of peaches; put in about a tablespoonful of water and sprinkle a little flour✪ Peach Pie over the top ; cover it with a thick crust, and bake the pie from fifty to sixty minutes. Custard Pie. — Boil a quart of milk with half a dozen peach- leaves or the rind of a lemon. When they have flavored the milk strain it, and set it where it will boil. Mix a tablespoonful of flour, smoothly, with a couple gf tablespoonfuls of milk✪ Custard Pie, and stir it in the boiling milk. Let it boil a minute, stirring it constantly; take it from the fire, and when cool, put in three beaten eggs ; sweeten to the taste ; turn it into deep pie-plates, and bake the pies directly in a quick oven. Cocoanut Pie. — To one grated cocoanut add three large boiled and mashed potatoes. Boil them fresh and pound them ; add a little butter, milk and salt. Then mix the cocoanut and potatoes, add the yolks of three eggs well beaten. Make a crust with one pound of flour and half a pound of butter. Put only an undercrust. When the pie is baked, beat the whites of the three eggs very light ; add a little white sugar✪ Cocoanut Pie, and put it on the top while it is hot. Then put it back in the oven for a few moments. Lemon Pie (i). — Two lemons, two cups of sugar, one cup of milk, two tablespoonfuls of flour and six eggs✪ Lemon Pie (i). Use the yolks only. After the pies are baked, beat the whites and add eight tablespoonfuls of sugar. Spread it over the pies ; put them in the oven till they be- come a light brown. 30 478 THE hearthstone; or, life at home.

AI-modernized reading of the original text

Repeat the rolling and buttering until the paste has been rolled out four times, or equal quantities of flour and butter have been used. Do not omit, every time the paste is rolled out, to dredge a little flour over that and the rolling-pin to prevent both from sticking. Handle the paste as lightly as possible, and do not press heavily upon it with the rolling-pin. The next thing to be considered is the oven, as the baking of pastry requires particular attention. Do not put it into the oven until it is sufficiently hot to raise the paste ; for the best prepared paste, if not properly baked, will be good for nothing. Brushing the paste, as often as rolled out, and the pieces of butter placed thereon, with the white of an egg, assists it to rise in leaves or flakes. As this is the great beauty of puff-paste, it is as well to try this method. Pastry. — An excellent pastry, that never fails to be good, is made of one pound of flour and half a pound of butter. Leave a part of the flour out, and cut the butter into the flour with a knife. A very little salt, a small quantity of cold water, and mix it with a spoon. Then use the remaining flour for rolling it out. When pastry or baked puddings are not done through, and yet the outside is sufficiently brown, cover them over with a piece of white paper until thoroughly cooked ; this prevents them from getting burnt. Potato Pie. — Boil Carolina or mealy Irish potatoes until they are quite soft. When peeled, mash and strain them. To a quarter of a pound of potatoes, put a quart of milk, three tablespoonfuls of melted butter, four beaten eggs, a wine-glass of wine ; add sugar and nutmeg to the taste. Peach Pie. — Take mellow, juicy peaches, peel and slice and put them in a deep pie-plate lined with pie-crust ; sprinkle a thick layer of sugar on each layer of peaches; put in about a tablespoonful of water and sprinkle a little flour over the top ; cover it with a thick crust, and bake the pie from fifty to sixty minutes. Custard Pie. — Boil a quart of milk with half a dozen peachleaves or the rind of a lemon. When they have flavored the milk strain it, and set it where it will boil. Mix a tablespoonful of flour, smoothly, with a couple of tablespoonfuls of milk, and stir it in the boiling milk. Let it boil a minute, stirring it constantly; take it from the fire, and when cool, put in three beaten eggs ; sweeten to the taste ; turn it into deep pie-plates, and bake the pies directly in a quick oven. Cocoanut Pie. — To one grated cocoanut add three large boiled and mashed potatoes. Boil them fresh and pound them ; add a little butter, milk and salt. Then mix the cocoanut and potatoes, add the yolks of three eggs well beaten. Make a crust with one pound of flour and half a pound of butter. Put only an undercrust. When the pie is baked, beat the whites of the three eggs very light ; add a little white sugar, and put it on the top while it is hot. Then put it back in the oven for a few moments. Lemon Pie (i). — Two lemons, two cups of sugar, one cup of milk, two tablespoonfuls of flour and six eggs. Use the yolks only. After the pies are baked, beat the whites and add eight tablespoonfuls of sugar. Spread it over the pies ; put them in the oven till they become a light brown. 478 THE hearthstone; or, life at home.

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The hearthstone; or, Life at home