Fold as before, and roll down again. Repeat this three
times if for pies, and six times if for vol-au-vents, patties,
tarts, etc. Place on the ice, to harden, when it has been
rolled the last time. It should be in the ice chest at least
an hour before being used. In hot weather if the paste
sticks when being rolled down, put it on a tin sheet and
place on ice. As soon as it is chilled it will roll easily.
The less flour you use in rolling out the paste the
tenderer it will be. No matter how carefully every part of
the work may be done, the paste will not be good if much
flour is used.
Chopped. Paste,
One quart of pastry flour, two cupfuls of unwashed butter,
one teaspoonful of salt, one table -spoonful of sugar, and a
scant cupful of ice water. Put the flour, salt, sugar and but-
ter in the chopping-tray. Chop all together until the butter
is thoroughly mixed with the flour ; then add the water, and
continue chopping. When well mixed, sprinkle the board
with flour, turn the paste on it, and roll into a flat piece.
Place in a pan on the ice. When hard, use the same as puff
paste. It can be used as soon as mixed, but will not, of
course, be so nice.
French Paste for Raised Pies.
One quart of pastry flour, one table-spoonful of sugar✪ Chopped Paste, one
teaspoonful of salt, one scant cupful of butter, one eggf one
tea-cupful of water. Rub the butter, salt and sugar into the
flour. Beat the egg, and add the water to it. Stir this into
the flour and butter. Stir this mixture until it is a smooth
paste ; then put on the board and roll the same as puffpaste.
This paste must be rolled eight times.
PIES AND PUDDINGS. 257
To Make a Pie.
Butter the pie plate (tin is the best), and cover with paste
that has been rolled very thin. Roll a strip of paste long
enough to go around the plate, and cut in strips an inch wide.
Wet the edge of the plate with water, and put a strip of paste
on it. Fill with any kind of prepared fruit. Have the paste
in a roll, and cut enough from the end to cover the pie.
Sprinkle the board lightly with flour, and place the paste up-
on it. Flour the rolling pin with the hand. Roll from you
and to one side until the paste is the right size. It must be
much larger than the plate. In the centre cut a slit about
halt an inch long. Cover the pie, having the paste "fulled"
on, as it shrinks in the baking. The oven must be hot at
first, and after the first fifteen minutes the drafts must be
closed. A mince pie will require one hour to bake, and an
apple pie fifty minutes. Peach, and nearly all other fruit
pies, require the same time.
Mince Pie Meat. ✪ Mince Pie Meat
Page 124 · 3 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fold as before, and roll down again. Repeat this three times if for pies, and six times if for vol-au-vents, patties, tarts, etc. Place on the ice, to harden, when it has been rolled the last time. It should be in the ice chest at least an hour before being used. In hot weather if the paste sticks when being rolled down, put it on a tin sheet and place on ice. As soon as it is chilled it will roll easily. The less flour you use in rolling out the paste the tenderer it will be. No matter how carefully every part of the work may be done, the paste will not be good if much flour is used.
Chopped Paste.
One quart of pastry flour, two cupfuls of unwashed butter, one teaspoonful of salt, one table -spoonful of sugar, and a scant cupful of ice water. Put the flour, salt, sugar and butter in the chopping-tray. Chop all together until the butter is thoroughly mixed with the flour ; then add the water, and continue chopping. When well mixed, sprinkle the board with flour, turn the paste on it, and roll into a flat piece. Place in a pan on the ice. When hard, use the same as puff paste. It can be used as soon as mixed, but will not, of course, be so nice.
French Paste for Raised Pies.
One quart of pastry flour, one table-spoonful of sugar, one teaspoonful of salt, one scant cupful of butter, one egg, one tea-cupful of water. Rub the butter, salt and sugar into the flour. Beat the egg, and add the water to it. Stir this into the flour and butter. Stir this mixture until it is a smooth paste ; then put on the board and roll the same as puff paste. This paste must be rolled eight times.
To Make a Pie.
Butter the pie plate (tin is the best), and cover with paste that has been rolled very thin. Roll a strip of paste long enough to go around the plate, and cut in strips an inch wide. Wet the edge of the plate with water, and put a strip of paste on it. Fill with any kind of prepared fruit. Have the paste in a roll, and cut enough from the end to cover the pie. Sprinkle the board lightly with flour, and place the paste upon it. Flour the rolling pin with the hand. Roll from you and to one side until the paste is the right size. It must be much larger than the plate. In the centre cut a slit about halt an inch long. Cover the pie, having the paste "fulled" on, as it shrinks in the baking. The oven must be hot at first, and after the first fifteen minutes the drafts must be closed. A mince pie will require one hour to bake, and an apple pie fifty minutes. Peach, and nearly all other fruit pies, require the same time.
Mince Pie Meat.
Records on this page
Chopped PasteFrench Paste for Raised PiesMince Pie Meat