The official handbook for the National Training School for Cookery

15. When it is cold we cut it into little shapes with a cutter. Sandwiches of jam can be made with it if required. 2S2 National Training School for Cookery. Lesson No. 4. ROUGH PUFF PASTE. Average cost of " Rough Puff Paste " (to cover about a pint and J pie dish). d. ■ 8 ozs. of flour i\ 6 ozs. of butter 6 Salt i , | a teaspoonful of lemon juice j °* Time required, about a quarter of an hour to make. Now we will show you how to make Roitgh Pitff Paste. 1. We take eight ounces of flour and six ounces of butter and put them on a clean board. 2. We take a knife and chop up the butter in the flour. 3. We heap it on the board, making a well in the centre. 4. We sprinkle a quarter of a saltspoonful of salt over the flour, and squeeze half a teaspoonful of lemon juice. 5. We add a large tablespoonful of cold water, and beat it up slightly with a knife. 6. We now slowly, and lightly, mix it all with our fingers, adding more water if necessary, until it be formed into a stiff paste. 7. We must keep our hands and the board well floured, that the paste may not stick. 8. We take a rolling pin, flour it, and roll out the paste, and fold it over in half. 9. We turn it round with the rough edges towards us. 10. We roll it again and fold it in half. Lessons o?i Making Pastry, — Rough Puff Paste. 283, 11. We must roll out the paste, and fold it twice more as before. N. B. — The paste is now ready to be used for a meat pie, apple tart, tartlets, &c. The heat of the oven should rise to 2800, but it must be reduced down to 2200 after the first quarter of an hour. 284 National Training School for Cookery. Lesson No. 5. SUET CRUST FOR BEEF-STEAK AND KIDNEY PUDDING, OR ROLY POLY PUDDING. Average cost of" Suet Crust" (for a quart pudding). d. \ lb. of flour \\ 5 oz. of beef suet ^Salt I 2* For Beefsteak Pudding. For Pudding. s. d. i d. 1} lb. of rump or beefsteak 19 J pot of jam or marmalade. . 4 2 lb. of beef kidney ) ^ — - Pepper and salt j 2 3 7Y/»* reqtiired, about three hours and a half for the Meat Pudding. For the Poly Poly, about two hours and a half. Now we will show you how to make Suet Crust, to be used for either a Beef- Steak Pudding, or Roly-Poly, &c. 1. We take five ounces of beef suet, and put it on a board. 2. We take a knife, and cut away all the skin, and chop up the suet as finely as possible. 3. We put half a pound of flour into a basin, and add to it the chopped suet and a teaspoonful of salt. N.B. — If the paste is to be used for a Poly Poly, we should only add a quarter of a saltspoonful of salt. 4. We rub the suet well into the flour with our hands. 5. We then add, by degrees, enough cold water to make it into a stiff paste. We should mix it well. 6. We take the paste out of the basin, and put it on a board. Lessons on Making Pastry. — Suet Crust. 285 7. We take a rolling-pin and flour it. We also sprinkle flour on the board, to prevent the paste from sticking. N.B. — If a Rely Poly is to be made, we proceed as directed, see Note 24. 8. We roll out the paste once, to the thickness of rather more than one-eighth of an inch.