A laboratory manual of foods and cookery

Mix sugar and flour, add fruit juice and rind. Cook 20 minutes in double boiler. Add egg and cook a little longer, stirring constantly. Add butter and cool. Cream Chocolate Ingredients : 7 tbsp. sugar \ c. sugar 2 f tbsp. flour 3 tbsp. flour salt . i oz. chocolate i c. milk - - scalded i c. milk - - scalded i egg i egg yolk \ tsp. vanilla i tsp. vanilla Method : Mix dry ingredients with a little of the cold milk. Add to the scalded milk, and cook 20 minutes in double boiler. Add egg and cook a little longer. Add the vanilla. Cool. Chocolate. Shave the chocolate and add i tbsp. hot water to it. Heat it in double boiler until smooth. Pour the cooked flour mixture over this. Then add the egg and vanilla. Ingredients : \ Ib. chopped figs \ c. boiling water \ c. sugar i tbsp. lemon juice Method : Mix all together, and cook in a double boiler until thick enough to spread. Fruit Add chopped fruit and nuts to White Mountain Frosting. CHAPTER XV Plain Paste I Ingredients : i c. flour \ tsp. salt \ c. lard ice water Plain Paste II if c. flour \ c. lard \ c. butter \ tsp. salt ice water Flour. - - Pastry or bread flour may be used. Shortening. - - Butter, lard, crisco, oleomargarine, drippings, chicken fat, or refined oils or combinations of two or more may be used. General Rules for Plain Paste. I. Sift flour, measure and sift flour and salt. Cut in shortening with 2 knives. Add water to make a stiff dough. Chill. Roll out on floured board. II. Wash butter in cold water to remove salt and buttermilk. Chill butter and lard. Sift flour and salt and cut in shortening. Roll lightly into an oblong piece ; roll from center forward and from center backward. Fold crosswise in thirds. Turn halfway around, roll and fold a second time. Puff Paste Ingredients : i Ib. bread flour i Ib. butter ice water Method : The liquid may be cream, water, or egg whites. Weigh the butter, place in ice water, and wash to remove salt and buttermilk. Weigh the flour and add water to make a stiff dough, wrap in a towel and put on ice. (Placing between 2 pans of chopped ice is a convenient way of chilling.) Dredge board with flour, also the rolling pin. Roll the dough into a rectangle almost as long as the board. Place the butter in center, fold the paste one side over and press edges together. Fold in thirds - - lower part over, upper part under. Press edges, pound lightly with rolling pin to a rectangle and fold in thirds - - both over. Turn the mixture halfway around, pound, roll and fold. Repeat twice unless the butter shows through the flour mixture, and chill. Repeat three times, and the last time fold from ends to center and double, making 4 layers. Chill. Use this paste for tarts, patties, or crusts. Patties Cut off a piece of dough, turn halfway round, pound to i inch in thickness. Cut tops, pound a little thinner and cut first layers. Cut five small centers from the tops. Put together, place on sheet and chill 15 minutes. Baking : 21 min. in hot oven 7 min. rise 7 min. brown 7 min. finish baking at reduced temperature Cheese Straws Roll out paste, sprinkle with grated cheese and cayenne. Fold, turn, and pound 3 times. Chill. Cut in strips. Banbury Tarts