Lillian Massey school recipes

Wash prunes and soak in cold water to cover. Cook in this water until soft. Remove stones, cut in quarters, and mix with sugar and lemon juice. Reduce prune water to 14 tbsp. Line pie plate with paste, fill with prunes, pour over the liquid, dot over with butter and dredge with flour. Bake with an upper crust. PUFF PASTE. 1 lb. sifted flour. 1 tsp. sugar. 1 1b. butter. White 1 egg. 1 tsp. salt. 1 c. or more cold water. Rinse a large bowl with boiling water, then fill with cold water and allow it to stand until cold. When cold, pour out the water and nearly fill with fresh cold water. Wash the hands in cold water, but do not wipe them. Wash the butter by working it with the hands under the water until it becomes soft and pliable, then pat to free from water. Reserve 2 tbsp. and form remainder into a cake; place on a plate and set on the ice to chill. Put the flour on a large platter, make a depression in the centre, and in it put reserved butter, salt, sugar and egg. Work to a paste with the tips of the fingers, add cold water slowly, and gradually work in the flour, mixing to a soft dough; knead until smooth and elastic. Roll into a rectangular sheet, cut chilled butter into small pieces and place on lower half of paste. Dredge well with flour and fold upper half of paste over the lower; press edges together, pat and roll into a long sheet, 3 inch thick. Fold in the sides and then the ends to the centre; turn paste halfway round, then pat and roll as before. Repeat until it has been rolled and folded six times. (If paste sticks to board it must be chilled between rollings.) Chill, shape as desired and chill thoroughly again before baking. The paste should be ice-cold» when put into the oven. The oven should be hot. If too hot, the paste will begin to brown before it has. puffed. When paste has puffed, decrease ithe heat of the oven, and slip inverted ~ pan under baking sheet to prevent paste from burning. PATTY SHELLS. Ro.\ puff paste 4 inch thick. Cut into rounds with a large biscuit cutter. Remove the centres from one-half of the rounds with a small cutter. Slightly moisten the large rounds near the edges with cold water and fit a ring on each, pressing lightly to make it adhere. Chill until paste is stiff. Place on baking sheet covered with two thicknesses of paper and bake in a hot oven 25 minutes. _They should rise to their full height and begin to brown in 12 or 15 minutes. When the shells are baked, remove,the soft paste inside and fill with creamed oysters, chicken or sweetbreads. The small rounds cut from the rings may be baked and used as patty covers. CONDES. Puff paste. 2 c. fruit sugar. White 1 egg. 1 oz. almonds. Roll puff paste 2 inch thick. Cut in strips 34 inches long and 1 inch wide; chill. Place on a baking sheet covered with paper and bake in a hot oven 15 minutes. Blanch and chop the almonds. Beat the white of egg until stiff, add the sugar gradually, then almonds. When paste comes from the oven, spread strips with the mixture to within one-fourth inch of the edge; sprinkle with fruit sugar and brown slightly in a hot oven. TARTS. Roll puff paste 4 inch thick and cut in 3-inch squares. Moisten the corners of each and fold in toward the centre; press lightly,.then chill. Place on baking sheet covered with paper and bake in a hot oven 15 to 20 minutes. When cold, press down the centres and fill with jelly or jam. CREAM ROLLS. Roll puff paste in a long sheet 4 inch thick. Cut in strips 1 inch wide and 16 inches long. Roll the strips around the forms, having the edges overlap; chill. Bake in a hot oven until well puffed and slightly browned. Remove from the oven and brush over with white of egg slightly beaten and diluted with 1 tsp. cold water; sprinkle with fruit sugar. Return to the oven and brown. Slip paste from forms and when cold fill with whipped cream sweetened and flavored. DESSERTS FRUIT PUDDING.