7. We cut the paste into rounds ; each round should be
about the size of a small plate.
8. We lay the apple on one half of the round of paste9
and sprinkle over it one teaspoonful of moist sugar.
2-88 National Training School for Cookery.
9. We wet the edges of the paste, fold the paste over the
apple, pressing the edges together with our thumb.
N.B. — We must be careful to join the paste together on all sides, or the
juice of the apple will run out whilst it is cooking.
10. We grease a tin with a little dripping, and place the
turnovers on it.
11. We put the tin into the oven (the thermometer at
the oven door should rise to 2200) to bake for a quarter
of an hour.
12. For serving we place the turnovers on a hot dish.
For Baked Apple Dumplings.
1. We divide the paste into three portions.
2. We take three apples, peel them, and cut out the core
from the centre.
N.B. — We must not cut the apples in pieces.
3. We fill the centre of the apples with moist sugar.
4. We press each apple into the centre of each portion of
paste, and gradually work the paste over the apple, until the
apple is entirely covered in.
N.B. — We must be very careful to join the paste together as neatly as pos-
sible, so as not to show the join ; and there must be no cracks in the
paste.
5. We grease a tin, as described above, place the
dumplings on it, and put it in the oven to bake for a
quarter of an hour.
6. For serving we take the dumplings off the tin, and
put them on a hot dish.
1. If the paste is for a Fruit Pie, 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.
2. We arrange the fruit in the pie dish, heaped up in the
centre.
3. We sprinkle a tablespoonful of moist sugar over the
fruit, or more or less according to the fruit used.
4. We take a paste brush and wet the edge of the dish
with water, or a little white of egg.
Lessons on Making Pastry. — Short Cries t. 289
6. We cut a strip of the paste the width of the edge of the
e dish, and place it round the edge of the dish.
6. We take the paste brush again and wet the edge of the
xste with water or white of egg.
7. We take the remaining paste and lay it over the pie
ish, pressing it down with our thumb all round the edge.
8. We must be very careful not to break the paste.
9. We take a knife and trim off all the rough edges of the
aste round the edge of the dish,
10. We take a knife, and with the back of the blade we
Inake little notches in the edge of the paste, pressing the paste
irmly with our thumb to keep it in its proper place.
11. We make a little hole in the paste of the tart, to let
(out the steam.
12. We take the paste brush and wet the tart all over
j with water.
13. We sprinkle some pounded loaf sugar over the tart,
| this is to glaze it.
14. We now put the tart into a hot oven (the thermo-
meter at the oven door should rise to 2400) 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.
N.B. — If a better crust is required for apple turnovers✪ Apple Turnovers, &c., see "Pastry,"
Lesson No. q.
T
290 National Training School for Cookery.
PASTRY.
Page 111 · 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
7. We cut the paste into rounds ; each round should be about the size of a small plate.
8. We lay the apple on one half of the round of paste, and sprinkle over it one teaspoonful of moist sugar.
2-88 National Training School for Cookery.
9. We wet the edges of the paste, fold the paste over the apple, pressing the edges together with our thumb.
N.B. — We must be careful to join the paste together on all sides, or the juice of the apple will run out whilst it is cooking.
10. We grease a tin with a little dripping, and place the turnovers on it.
11. We put the tin into the oven (the thermometer at the oven door should rise to 2200) to bake for a quarter of an hour.
12. For serving we place the turnovers on a hot dish.
For Baked Apple Dumplings.
1. We divide the paste into three portions.
2. We take three apples, peel them, and cut out the core from the centre.
N.B. — We must not cut the apples in pieces.
3. We fill the centre of the apples with moist sugar.
4. We press each apple into the centre of each portion of paste, and gradually work the paste over the apple, until the apple is entirely covered in.
N.B. — We must be very careful to join the paste together as neatly as possible, so as not to show the join ; and there must be no cracks in the paste.
5. We grease a tin, as described above, place the dumplings on it, and put it in the oven to bake for a quarter of an hour.
6. For serving we take the dumplings off the tin, and put them on a hot dish.
1. If the paste is for a Fruit Pie, 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.
2. We arrange the fruit in the pie dish, heaped up in the centre.
3. We sprinkle a tablespoonful of moist sugar over the fruit, or more or less according to the fruit used.
4. We take a paste brush and wet the edge of the dish with water, or a little white of egg.
Lessons on Making Pastry. — Short Cries t. 289
65. We cut a strip of the paste the width of the edge of the dish, and place it round the edge of the dish.
6. We take the paste brush again and wet the edge of the paste with water or white of egg.
7. We take the remaining paste and lay it over the pie dish, pressing it down with our thumb all round the edge.
8. We must be very careful not to break the paste.
9. We take a knife and trim off all the rough edges of the paste round the edge of the dish,
10. 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.
11. We make a little hole in the paste of the tart, to let (out the steam.
12. We take the paste brush and wet the tart all over j with water.
13. We sprinkle some pounded loaf sugar over the tart, | this is to glaze it.
14. We now put the tart into a hot oven (the thermometer at the oven door should rise to 2400) 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.
N.B. — If a better crust is required for apple turnovers, &c., see "Pastry," Lesson No. q.
T
290 National Training School for Cookery.
Records on this page
Apple TurnoversBaked Apple Dumplings