One pound of batter, one cap of ice water, one ponnd of
flour, haÙ a teaspoon of salt. Wash the batter in ice water
antil it Ì8 of a creamy sabstance. Pat it ont in a long narrow
strip with the hand, pat it in cheeee cloth, and lay flat on the
ice. Weigh the floar and sift it into a bowl and add salt.
Mix well and then add water gradaaUy. Mix well, asing ap
ali yoar flour. Put your pastry on a board and work well for
ten minutes, or until it is tough and will not break when
pulled. The best way to work it is to slap it well on the board
and to pound it with the rolling pin. By the time your paste
is well pounded little puffs will appear — this is a very good
way to test it. Put your paste in the ice-box.for twenty min-
utes, then put it on a board, and with your hands draw it cut
a little longer and wider than your butter. Lay the batter in
the centre of the paste and fold up, first from the right, then
from the left, then from you, then next to you. Dost yoar
board lightly with flour and tum the folded side of the paste
on the board. RoU it out, taking care that the batter does not
come out. Fold it up, giving it three folds, and put it on the
ice for twenty minutes. Roll out twice more and fold up as
directed, put it on the ice again for twenty minutes, roll out
twice more, folding as before. This makes the fourth rolling.
Put it away in the ice-box until it is well chilled. Cut the
patties the same size. Take one piece of paste and brush it
with ice water, then take the second piece and with a amali
TIN HOULD POR HAKINQ PASTE, RICE, OR UOMINT.
PATK ftHELLS.
BSEAD8, PA8TEB, AND PIES 878
cutter cut a hole in the centro; place it on top of the first
piece, and brush the top and side with the yolk of a well-
beaten egg. After your patties are in the baking pan, give
them one hour in the ice-box before you place them in a hot
oven. Bake about twenty-five or thirty minutes. Care and
judgment must be used while they are baking.
Oheese Straws
Use two ounces of butter✪ Fried Cakes, two ounces of grated American
cheese, four ounces of flour, and one egg, salt and white pepper
to taste, and a dash of cayenne. Work the ingredients with
your band; they become a smooth dough. Roll the dough
out thin, cut in straws four inches long, and bake on tin sheets
in a quick oven.
Oheese Bisouit
Over puff paste, well roUed out, grate as much well-flavored
cheese as will thickly cover the paste. Dash upon the cheese
a slight dust of cayenne, fold the paste over, and roll out thin.
After you bave cut the biscuit in the shape you choose, brush
them with a paste brush dipped in beaten egg✪ Cheese Biscuit and bake a light
broWn in a quick oven upon a floured baking sheet.
Oheese Pudding
With two beaten eggs stir half an ounce of melted butter
and half a gill of cream. When these are well mixed, add a
tablespoon of sifted bread crumbs and half a pound of grated
cheese✪ Cheese Pudding. Mix thoroughly and bake in a dish lined with puff
paste.
Oream Oannelons
Roll out puff paste very thin, cut it in strips, say two by
three inches, and roll them round floured round sticks, making
the edges of the paste meet and forming a continuous paste
8T4 MBB. SHELT'B COOK BOOK ✪ Cream Cannelons
Page 204 · 5 recipe records on this page
Presented as published in 1902. 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
One pound of butter, one cup of ice water, one pound of flour, haÙ a teaspoon of salt. Wash the butter in ice water until it is of a creamy substance. Pat it out in a long narrow strip with the hand, pat it in cheese cloth, and lay flat on the ice. Weigh the floar and sift it into a bowl and add salt. Mix well and then add water gradually. Mix well, using up all your flour. Put your pastry on a board and work well for ten minutes, or until it is tough and will not break when pulled. The best way to work it is to slap it well on the board and to pound it with the rolling pin. By the time your paste is well pounded little puffs will appear — this is a very good way to test it. Put your paste in the ice-box.for twenty minutes, then put it on a board, and with your hands draw it cut a little longer and wider than your butter. Lay the batter in the centre of the paste and fold up, first from the right, then from the left, then from you, then next to you. Dust your board lightly with flour and turn the folded side of the paste on the board. RoU it out, taking care that the batter does not come out. Fold it up, giving it three folds, and put it on the ice for twenty minutes. Roll out twice more and fold up as directed, put it on the ice again for twenty minutes, roll out twice more, folding as before. This makes the fourth rolling. Put it away in the ice-box until it is well chilled. Cut the patties the same size. Take one piece of paste and brush it with ice water, then take the second piece and with a small
[illustration: TIN MOULD FOR MAKING PASTE, RICE, OR CROQUETT.]
[illustration: PASTE SHELLS.]
BSEAD8, PA8TEB, AND PIES 878
cutter cut a hole in the centro; place it on top of the first piece, and brush the top and side with the yolk of a wellbeaten egg. After your patties are in the baking pan, give them one hour in the ice-box before you place them in a hot oven. Bake about twenty-five or thirty minutes. Care and judgment must be used while they are baking.
Oheese Straws
Use two ounces of butter, two ounces of grated American cheese, four ounces of flour, and one egg, salt and white pepper to taste, and a dash of cayenne. Work the ingredients with your band; they become a smooth dough. Roll the dough out thin, cut in straws four inches long, and bake on tin sheets in a quick oven.
Oheese Bisouit
Over puff paste, well roUed out, grate as much well-flavored cheese as will thickly cover the paste. Dash upon the cheese a slight dust of cayenne, fold the paste over, and roll out thin. After you bave cut the biscuit in the shape you choose, brush them with a paste brush dipped in beaten egg and bake a light brown in a quick oven upon a floured baking sheet.
Oheese Pudding
With two beaten eggs stir half an ounce of melted butter and half a gill of cream. When these are well mixed, add a tablespoon of sifted bread crumbs and half a pound of grated cheese. Mix thoroughly and bake in a dish lined with puff paste.
Oream Oannelons
Roll out puff paste very thin, cut it in strips, say two by three inches, and roll them round floured round sticks, making the edges of the paste meet and forming a continuous paste
8T4 MBB. SHELT'B COOK BOOK
Records on this page
Fried CakesCheese StrawsCheese BiscuitCheese PuddingCream Cannelons