15. We arrange the fruit in the pie dish, heaped up in
the centre.
16. We sprinkle a tablespoonfid of moist sugar over the
fruit, or more or less according to the fruit used.
17. We take a paste brush and wet the edge of the dish
with water, or a little white of egg.
18. We cut a strip of the paste the width of the edge of
the pie dish and place it round the edge of the dish.
19. We take the paste brush again, and wet the edge of
the paste with water or white of egg.
20. We take the remaining paste and lay it over the pie
dish, pressing it down with our thumb all round the edge.
21. We must be very careful not to break the paste.
22. We take a knife and trim off all the rough edges of
the paste round the edge of the dish.
23. We take a knife and with the back of the blade we
make little notches in the edge of the paste, pressing the
paste firmly with our thumb to keep it in its proper place.
24. We make a little hole in the paste of the tart, to
let out the steam.
25. We take the paste brush, and wet the tart all over
with water.
26. We sprinkle some castor sugar over the tart. This
is to glaze it.
27. We now put the tart into a hot oven (the thermo
meter fixed in the oven door should rise to 2400 Fahrenheit)
for half an hour, or three quarters of an hour, according to
the size of the tart. We must watch it occasionally and
turn it, to prevent its burning. It should become a pale
brown. It is then ready for serving, either hot or cold
according to taste.
280 National Training School for Cookery.
PASTRY.
Lesson No. 3.
INGREDIENTS.
s. d.
6 ozs. of flour ,
6 ozs. of butter
8 ozs. of castor sugar
7 eggs
o 6
o 3
o 7
o 1
Time required, about o?ie hour.
Now we will show you how to make Genoese Pastry✪ Genoese Pastry.
1. We take a small stewpan and put in it six ounces of
hitter.
2. We put the stewpan on the fire to melt the butter.
We must be careful that it does not burn or boil.
3. We take a round tin two inches deep and fit into it a
sheet of paper, cut round so that it will allow one inch of
paper to be above the edge of the tin.
4. We must butter the paper with a paste brush dipped
in the melted butter.
5. We stand a wire sieve over a plate, and rub through
it six ounces of flour.
6. We take a large basin and break into it seven eggs.
7. We add half a pound of castor sugar.
8. We take a large saucepan of boiling water and put it
on the fire.
9. We stand the basin containing the eggs and sugar in
the saucepan of boiling water, and whip the eggs and sugar
for twenty minutes. They must not get very hot.
10. We take the basin out of the saucepan, and stand it
on the table.
Lessons on Making Pastry. — Genoese Pastry. 281
11. We now add the butter and then sprinkle in the
sifted flour , stirring lightly with a wooden spoon all the
time.
12. We pour this mixture into the prepared tin.
13. We put the tin into a quick oven to bake (the ther-
mometer in the oven door should rise to 2200), for half an
hoitr. The mixture should become a pale brown.
N.B. — When the paste is sufficiently baked no mark should remain on it if
pressed with the finger.
14. When it is quite baked, we take the tin out of the
oven, and turn the cake upside down on a hair sieve to
cool.
Page 108 · 1 recipe record 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
15. We arrange the fruit in the pie dish, heaped up in the centre.
16. We sprinkle a tablespoonful of moist sugar over the fruit, or more or less according to the fruit used.
17. We take a paste brush and wet the edge of the dish with water, or a little white of egg.
18. We cut a strip of the paste the width of the edge of the pie dish and place it round the edge of the dish.
19. We take the paste brush again, and wet the edge of the paste with water or white of egg.
20. We take the remaining paste and lay it over the pie dish, pressing it down with our thumb all round the edge.
21. We must be very careful not to break the paste.
22. We take a knife and trim off all the rough edges of the paste round the edge of the dish.
23. We take a knife and with the back of the blade we make little notches in the edge of the paste, pressing the paste firmly with our thumb to keep it in its proper place.
24. We make a little hole in the paste of the tart, to let out the steam.
25. We take the paste brush, and wet the tart all over with water.
26. We sprinkle some castor sugar over the tart. This is to glaze it.
27. We now put the tart into a hot oven (the thermometer fixed in the oven door should rise to 2400 Fahrenheit) for half an hour, or three quarters of an hour, according to the size of the tart. We must watch it occasionally and turn it, to prevent its burning. It should become a pale brown. It is then ready for serving, either hot or cold according to taste.
280 National Training School for Cookery.
Lesson No. 3.
s. d.
6 ozs. of flour ,
6 ozs. of butter
8 ozs. of castor sugar
7 eggs
o 6
o 3 o 7
o 1
Time required, about o?ie hour.
Now we will show you how to make Genoese Pastry.
1. We take a small stewpan and put in it six ounces of butter.
2. We put the stewpan on the fire to melt the butter. We must be careful that it does not burn or boil.
3. We take a round tin two inches deep and fit into it a sheet of paper, cut round so that it will allow one inch of paper to be above the edge of the tin.
4. We must butter the paper with a paste brush dipped in the melted butter.
5. We stand a wire sieve over a plate, and rub through
it six ounces of flour.
6. We take a large basin and break into it seven eggs.
7. We add half a pound of castor sugar.
8. We take a large saucepan of boiling water and put it on the fire.
9. We stand the basin containing the eggs and sugar in the saucepan of boiling water, and whip the eggs and sugar for twenty minutes. They must not get very hot.
10. We take the basin out of the saucepan, and stand it on the table.
Lessons on Making Pastry. — Genoese Pastry. 281
11. We now add the butter and then sprinkle in the sifted flour , stirring lightly with a wooden spoon all the time.
12. We pour this mixture into the prepared tin.
13. We put the tin into a quick oven to bake (the thermometer in the oven door should rise to 2200), for half an hour. The mixture should become a pale brown.
N.B. — When the paste is sufficiently baked no mark should remain on it if pressed with the finger.
14. When it is quite baked, we take the tin out of the oven, and turn the cake upside down on a hair sieve to cool.
Records on this page
Genoese Pastry