The official handbook for the National Training School for Cookery

274 National Training School for Cookery. Lesson No. 7. MELTED BUTTER SAUCE. (For Fish or Pudding.) Average cost of '" Melted Butter Sauce" (about a quarter of a pint). d. 1 oz. of fresh butter \ oz. of flour \ Time required, about 5 minutes. Now we will show you how to make Melted Butter Sauce. 1. We put one ounce of butter into a stewpan, put it over the fire ; and when it is melted, we stir in half an ounce of flour, and mix them smoothly together with a wooden spoon. 2. We now pour in a gill {quarter of a pint) and a half of cold water, and stir the sauce smoothly until it boils and thickens. N.B. — About a quarter of an oz. of butter stirred into the sauce just before serving, very much improves it, and makes it smoother. If the sauce is to be served with fish, we can add a tablespoonful of anchovy sauce, or a teaspoonful of chopped parsley, and pepper and salt to taste. If the sauce is for puddings, we sweeten it according to taste with castor sugar, and add, if liked, half a wineglassful of sherry ; if it is to be served with treacle pudding, the sauce should be sweetened with treacle. Lessons on Making Pastry. —Puff Paste. 275 Lesson No. i. PUFF PASTE. Average cost oi" Puff Paste" (to cover about I pint and a \ pie dish, or make about 8 patty cases). d. \ lb. of flour i\ J lb. of fresh butter 8 Salt I v A few drops of lemon juice j °l ~9i Time required, one hour and a qtiarter. Now we will show you how to make Puff Paste for a fruit tart, tartlets, or patty cases. 1. We take half a pound of butter and lay it on a clean cloth. 2. We fold the cioth over the butter and squeeze it to get all the water out of the butter. 3. We take half a pound of flour, put it in a heap on a board, and make a well in the centre of the flour. 4. We add a quarter of a saltspoonful of salt, a teaspoonful of lemon juice, and sufficient water to make the paste of the same consistency as the squeezed butter, and work it well together. 5. We take a rolling pin, flour it, and also sprinkle flour on the board to prevent the paste from sticking. 6. We roll out the paste rather thin, to about a quarter of an inch in thickness. S 2 276 National Training School for Cookery. 7. We place the pat of squeezed butter on one half of the paste, and fold the other half over the butter, so as to cover it entirely, pressing the edges together with our thumb. 8. We let it stand on a plate in a cool place for a quarter of an hour. N.B. — It is not necessary to do this in cold weather, it might be rolled at once. 9. We bring the paste back and place it on the board, we roll it out with the rolling pin and fold it over in three. 10. We turn it round with the rough edges towards us. 11. We roll it again and fold it in three. 12. We put it aside again for a quarter of an hour. 13. We bring it back on the board and roll it with a rolling pin and fold it in three, twice as before. 14. We put it aside again for a quarter of an hour. 15. We bring it back to the board and roll it and fold it in three as before. 16. We put it aside for another quarter of an hour. 17. We bring it back to the board, and roll it out ready, if for a fruit tart, (see " Pastry," Lesson No. 2, from note 14 to note 27).