18. If the paste is used for tartlets, the paste should be
one-eighth of an inch thick. (If for patty cases, see below).
19. We take the tartlet tins and wet them with the paste
brush.
20. We cut the paste out with a cutter, a size larger than
the tins. The cutter must be floured, or the paste will stick
to it.
21. We fix the paste into the tins, and put a dummy in
the centre of the tartlet, to prevent the paste rising straight.
22. We put the tins on a baking sheet.
23. We put the baking sheet in a hot oven for six
minutes ; the thermometer fixed in the oven door should
rise to 3000 Fahrenheit.
24. When the tartlets are baked sufficiently, we take
them out of the oven.
Lessons on Making Pastry. — Puff Paste. 277
25. We take out the dummies, and turn the paste out of
the tin.
26. We fill in the tartlets with jam.
N.B. — If Patty Cases are required,
1. We take the puff paste, it should be half an inch thick,
and stamp it out with a round cutter, the usual size of an
oyster patty.
2. We take these cut rounds, and place them on a
baking sheet.
3. We take a round cutter, three sizes smaller, and dip it
in hot water, and stamp the cut rounds of paste in the
centre, but not right through.
4. We put the baking sheet in a hot oven for six minutes.
N.B. — The heat of the oven should be the same as for tartlets.
5. When the patties are sufficiently baked, we take the
baking sheet out of the oven.
6. The cut centre of each patty case will have risen so
that we can take it off.
7. We take a small knife, and with the point cut out all
the moist paste from the centre of the patty case.
8. Now the cases are ready to be filled in with either
prepared oysters, minced veal, chicken, or pheasant, &c.,
according to taste.
278 National Training School for Cookery.
Lesson No. 2.
SHORT CRUST.
Average cost of " Short Crust"
(to cover a pint and a half pie dish.)
INGREDIENTS.
d.
6 oz. of flour
4 oz. of butter
4
1
1 oz. of castor sugar
Yolk of 1 egg
Salt ,
A teaspoonful of lemon juice
0|
Time required, about an hour.
Now we will show you how to make Short Crust.
1. We take six ounces of flour and four ounces of butter.
2. We put these on a clean board, and mix them well
together, rubbing them lightly with our hands until there
are no lumps of butter left, and the flour and butter
resemble sifted bread crumbs.
3. We take a large tab lespoonful of castor sugar.
4. We mix the sugar well into the bitttered flour.
5. We heap it on the board, making a well in the centre.
6. We take the yolk of one egg and place it in the well.
7. We sprinkle a quarter of a saltspoonful of salt over
the egg.
8. We add a teaspoonful of lemon juice.
9. We add a large tablespoonful of cold water✪ Short Crust.
10. We slowly and lightly mix all these ingredients with
our fingers until they are formed into a stiff paste.
11. We must keep our hands and the board well floured
that the paste may not stick.
12. We fold the paste over and knead it lightly with our
knuckles.
Lessons on Making Pastry. — Short Cries t. 279
13. We take a rolling pin and flour it, and roll out the
paste to the size and thickness required.
14. If the paste is for a fruit tart we roll it out to the
shape of the pie dish, only a little larger, and to the thick-
ness of about a quarter of an inch.
Page 107 · 2 recipe records on this page
Presented as published in 1891. 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
18. If the paste is used for tartlets, the paste should be one-eighth of an inch thick. (If for patty cases, see below).
19. We take the tartlet tins and wet them with the paste brush.
20. We cut the paste out with a cutter, a size larger than the tins. The cutter must be floured, or the paste will stick to it.
21. We fix the paste into the tins, and put a dummy in the centre of the tartlet, to prevent the paste rising straight.
22. We put the tins on a baking sheet.
23. We put the baking sheet in a hot oven for six minutes ; the thermometer fixed in the oven door should rise to 3000 Fahrenheit.
24. When the tartlets are baked sufficiently, we take them out of the oven.
Lessons on Making Pastry. — Puff Paste. 277
25. We take out the dummies, and turn the paste out of the tin.
26. We fill in the tartlets with jam. N.B. — If Patty Cases are required,
1. We take the puff paste, it should be half an inch thick, and stamp it out with a round cutter, the usual size of an oyster patty.
2. We take these cut rounds, and place them on a baking sheet.
3. We take a round cutter, three sizes smaller, and dip it in hot water, and stamp the cut rounds of paste in the centre, but not right through.
4. We put the baking sheet in a hot oven for six minutes.
N.B. — The heat of the oven should be the same as for tartlets.
5. When the patties are sufficiently baked, we take the baking sheet out of the oven.
6. The cut centre of each patty case will have risen so that we can take it off.
7. We take a small knife, and with the point cut out all the moist paste from the centre of the patty case.
8. Now the cases are ready to be filled in with either prepared oysters, minced veal, chicken, or pheasant, &c., according to taste.
278 National Training School for Cookery.
Lesson No. 2.
SHORT CRUST.
Average cost of " Short Crust" (to cover a pint and a half pie dish.)
d.
6 oz. of flour 4 oz. of butter
1 oz. of castor sugar
Yolk of 1 egg Salt ,
A teaspoonful of lemon juice
0|
Time required, about an hour.
Now we will show you how to make Short Crust.
1. We take six ounces of flour and four ounces of butter.
2. We put these on a clean board, and mix them well together, rubbing them lightly with our hands until there are no lumps of butter left, and the flour and butter resemble sifted bread crumbs.
3. We take a large tab lespoonful of castor sugar.
4. We mix the sugar well into the bitttered flour.
5. We heap it on the board, making a well in the centre.
6. We take the yolk of one egg and place it in the well.
7. We sprinkle a quarter of a saltspoonful of salt over the egg.
8. We add a teaspoonful of lemon juice.
9. We add a large tablespoonful of cold water.
10. We slowly and lightly mix all these ingredients with our fingers until they are formed into a stiff paste.
11. We must keep our hands and the board well floured that the paste may not stick.
12. We fold the paste over and knead it lightly with our knuckles.
Lessons on Making Pastry. — Short Cries t. 279
13. We take a rolling pin and flour it, and roll out the paste to the size and thickness required.
14. If the paste is for a fruit tart we roll it out to the shape of the pie dish, only a little larger, and to the thickness of about a quarter of an inch.
Records on this page
Short CrustGenoese Pastry