the paste and roll the part that will be the middle with the end of
rolling pin, having flour enough about the paste to prevent sticking,
then open and put in pan as directed. Always before putting on upper
crust wet rim of lower with finger dipped in water,or with a thickpaste
of flour and water, or egg and flour and press the two crusts firmly
together and indent evenly all round with the thumb, or use the
pastry wheel shown in cut. This simple little instrument trims off
the surplus paste that projects over
the pan, and at the same time neatly
ornaments the border. Do not put in
oven until it is hot enough to raise the
PMtrj Wheel. paste ; puff paste requires a quick
oven, and no matter how carefully prepared, if not properly baked
it will be utterly ruined, and for this reason it is best to test the oven
by first baking a little piece of the paste.
Medium Puff Paste, — One pound flour, half pound butter,
quarter pound lard, not quite half pint ice water✪ Medium Puff Paste ; mix the flour
and water to a smooth paste, then roll out three times, spreading the
first time with butter, the second with lard, and the third with but-
ter again, when it will be ready for use.
Sweet Paste-, — ^Mix with a knife half pound butter, cut in bits,
with pound flour, four tablespoons sugar and pinch of salt ; add
enough sweet milk, about a gill✪ Sweet Paste, to form a smooth paste, handling
lightly. Will rise very light and should be baked a delicate brown.
Adding two tablespoons more butter makes it nearly as nice as puff
paste. Some add the well-beaten volks of two eegs, stirring them
in the milk, using about a gill of the latter, thougn if eggs are large
not quite so much will be needed, but more if eggs are small. For
another With Boiled Milky to every pound flour allow four table-
spoons sugar, three of butter and a half pint boiling milk. Crumble
butter into flour as finely as possible, add sugar and work to a
smooth paste with the boiling milk. Roll out thin and use.
Pastry Frosting. — Beat the white of an egg to a stiff froth and
when pastry is nearly done brush over with this, using the pastry
brush for the purpose and sprinkle with granulated sugar and a few
drops water returning to oven a few minutes to set the frosting, tak-
ing care that it does not brown or scorch.
Pastry Glaze, — ^The simplest glaze is the thoroughly beaten
yolk of an egg, but most cooks prefer to add to the yolk twice its
bulk in water and teaspoon sugar, then beat up well, and just before
pastry is done, brush it over evenly with this and return to oven to
set the glaze, which gives it a rich yellow-brown color.
Dried'AppIe-pie, — ^Wash two quarts dried apples and place in a
four-quart jar or bean pot ; wash half pint cranberries and put in
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484 PASTRY.
✪ Dried Apple Pie
Page 414 · 3 recipe records on this page
Presented as published in 1890. 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
the paste and roll the part that will be the middle with the end of rolling pin, having flour enough about the paste to prevent sticking, then open and put in pan as directed. Always before putting on upper crust wet rim of lower with finger dipped in water,or with a thick paste of flour and water, or egg and flour and press the two crusts firmly together and indent evenly all round with the thumb, or use the pastry wheel shown in cut. This simple little instrument trims off
the surplus paste that projects over
the pan, and at the same time neatly
ornaments the border. Do not put in
oven until it is hot enough to raise the
PMtrj Wheel. paste ; puff paste requires a quick
oven, and no matter how carefully prepared, if not properly baked
it will be utterly ruined, and for this reason it is best to test the oven
by first baking a little piece of the paste.
Medium Puff Paste, — One pound flour, half pound butter, quarter pound lard, not quite half pint ice water ; mix the flour and water to a smooth paste, then roll out three times, spreading the first time with butter, the second with lard, and the third with butter again, when it will be ready for use.
Sweet Paste, — ^Mix with a knife half pound butter, cut in bits, with pound flour, four tablespoons sugar and pinch of salt ; add enough sweet milk, about a gill, to form a smooth paste, handling lightly. Will rise very light and should be baked a delicate brown. Adding two tablespoons more butter makes it nearly as nice as puff paste. Some add the well-beaten yolks of two eggs, stirring them in the milk, using about a gill of the latter, thougn if eggs are large not quite so much will be needed, but more if eggs are small. For another With Boiled Milk, to every pound flour allow four tablespoons sugar, three of butter and a half pint boiling milk. Crumble butter into flour as finely as possible, add sugar and work to a smooth paste with the boiling milk. Roll out thin and use.
Pastry Frosting. — Beat the white of an egg to a stiff froth and when pastry is nearly done brush over with this, using the pastry brush for the purpose and sprinkle with granulated sugar and a few drops water returning to oven a few minutes to set the frosting, taking care that it does not brown or scorch.
Pastry Glaze, — The simplest glaze is the thoroughly beaten yolk of an egg, but most cooks prefer to add to the yolk twice its bulk in water and teaspoon sugar, then beat up well, and just before pastry is done, brush it over evenly with this and return to oven to set the glaze, which gives it a rich yellow-brown color.
Dried Apple Pie, — ^Wash two quarts dried apples and place in a four-quart jar or bean pot ; wash half pint cranberries and put in
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Records on this page
Medium Puff PasteSweet PasteDried Apple Pie