roU, or, if you like, yoa may wrap it so that it will have the
twist of a corkscrew. Bake, and after the baking and the can-
nelons are cool, remove the sticks. The centres may then be
filled with whipped cream. Preserves and jellies✪ Cream Cannelons are also used
as a fiUing. To heighten their appearance, the cannelons may
be broshed with the white of an egg, dusted with sugar, and
heated again to f orm a glaze.
Pastry Boulada
RoU puff paste very thin, cut it in strips f our inches long
and one and a half inches wide. Roll on sticks which are
about as large in circumference as a five-cent piece, and which
you buy for the purpose. Place on a tin sheet and bake in a
quick oven. Fili with whipped cream, appiè sauce, or cream
and preserves mixed together✪ Pastry Boulada.
Log Oabin Dessert
Cut strips of pastry three inches long and one inch wide.
When baked, spread each strip with jam and place them on a
dish, log cabin style. Fili the centre space with whipped cream✪ Log Cabin Dessert.
Metropolitan Oake
Roll puff paste about a quarter of an inch thick and cut out
two pieces each about eight inches square. Take one square
and spread the centre with marmalade of apricots or peaches.
Take the other square, brush the under part with cold water,
and place it on the marmalade. Press the edges of pastry to-
gether. Brush the top with beaten egg. Bake on bakini^^eet
in moderate oven for fifteen minutes. Sprinkle with powdered
sugar✪ Metropolitan Cake.
Pastry Bamekins
Roll some puff paste rather thin, sprinkle it with Parmesan
cheese, then f old it over. Repeat this three times. Cut witìi
BREAD8, PA8TE8, AND PIE8 876
a paste cutter any shape desired, brush these pieces with the
yolk of an egg, and bake in a qnick oven. When done, serve
them at once.
Burprise Pastry
Roll puff paste out thin and bake in two round jelly tins.
Slice peaches, bananas, or any kind of f ruit, and put between
the layers. Cover the whole completely with whipped oream.
Maorotes» a Jewish
Take one pound of French roll dough, six ounces of fresh
butter, two eggs, and as much flour as will be necessary to knead
these together. Roll it in the f orm of a long French roll and
cut off thin round slices. Set them at a short distance from
the fire to rise, and when light fry in the best Florence oil.
When nearly cold, dip them in clarified sugar flavored with
essence of lemon.
Pie Pastry
Have at band two quarts of sif ted flour, one cup of lard, one
of butter, one tablespoon of salt, two of sugar, and one cup and
a half of cold water. Put one cup of the flour into a bowl with
the salt, sugar, lard, and butter. Chop until ali are thoroughly
blended and then pour in the water gradually. When it is
well mixed, you should have a stiff paste. Sprinkle some of the
flour from the half cup on a board, put the paste on it, and roll
it with a floured roUing pin until it is about one-quarter of an
inch thick. Fold the paste over and roll it out again. Do this
three or four times. Then put it on ice, so that it will become
chiUed. Lard may be omitted and ali butter used ; if so, you
will need two cups and a half instead of one cup of butter.
Lard makes the paste richer and more tender, but butter gives
it the good flavor. Use as little flour as possible on the mould-
ing board.
876 MBa. asKLY^a cooE book
Pie Pastry
Page 205 · 4 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
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roU, or, if you like, yoa may wrap it so that it will have the
twist of a corkscrew. Bake, and after the baking and the can-
nelons are cool, remove the sticks. The centres may then be
filled with whipped cream. Preserves and jellies are also used
as a fiUing. To heighten their appearance, the cannelons may
be broshed with the white of an egg, dusted with sugar, and
heated again to f orm a glaze.
Pastry Boulada
RoU puff paste very thin, cut it in strips f our inches long
and one and a half inches wide. Roll on sticks which are
about as large in circumference as a five-cent piece, and which
you buy for the purpose. Place on a tin sheet and bake in a
quick oven. Fili with whipped cream, appiè sauce, or cream
and preserves mixed together.
Log Oabin Dessert
Cut strips of pastry three inches long and one inch wide.
When baked, spread each strip with jam and place them on a
dish, log cabin style. Fili the centre space with whipped cream.
Metropolitan Oake
Roll puff paste about a quarter of an inch thick and cut out
two pieces each about eight inches square. Take one square
and spread the centre with marmalade of apricots or peaches.
Take the other square, brush the under part with cold water,
and place it on the marmalade. Press the edges of pastry to-
gether. Brush the top with beaten egg. Bake on bakini^^eet
in moderate oven for fifteen minutes. Sprinkle with powdered
sugar.
Pastry Bamekins
Roll some puff paste rather thin, sprinkle it with Parmesan
cheese, then f old it over. Repeat this three times. Cut witìi
BREAD8, PA8TE8, AND PIE8 876
a paste cutter any shape desired, brush these pieces with the
yolk of an egg, and bake in a qnick oven. When done, serve
them at once.
Burprise Pastry
Roll puff paste out thin and bake in two round jelly tins.
Slice peaches, bananas, or any kind of f ruit, and put between
the layers. Cover the whole completely with whipped oream.
Maorotes» a Jewish
Take one pound of French roll dough, six ounces of fresh
butter, two eggs, and as much flour as will be necessary to knead
these together. Roll it in the f orm of a long French roll and
cut off thin round slices. Set them at a short distance from
the fire to rise, and when light fry in the best Florence oil.
When nearly cold, dip them in clarified sugar flavored with
essence of lemon.
Pie Pastry
Have at band two quarts of sif ted flour, one cup of lard, one
of butter, one tablespoon of salt, two of sugar, and one cup and
a half of cold water. Put one cup of the flour into a bowl with
the salt, sugar, lard, and butter. Chop until ali are thoroughly
blended and then pour in the water gradually. When it is
well mixed, you should have a stiff paste. Sprinkle some of the
flour from the half cup on a board, put the paste on it, and roll
it with a floured roUing pin until it is about one-quarter of an
inch thick. Fold the paste over and roll it out again. Do this
three or four times. Then put it on ice, so that it will become
chiUed. Lard may be omitted and ali butter used ; if so, you
will need two cups and a half instead of one cup of butter.
Lard makes the paste richer and more tender, but butter gives
it the good flavor. Use as little flour as possible on the mould-
ing board.
876 MBa. asKLY^a cooE book
Pie Pastry