The official handbook for the National Training School for Cookery

Lesson No. 7. FLAKY CRUST FOR FRUIT PIES AND OPEN TARTS. Average cost of "Flaky Crust" (to cover a quart pie or tart). d. f lb. of flour 2 I lb. of butter 8 Time required {for ?naking the pastry), about a quarter of an hour. Now we will show you how to make Flaky Crust for pies or tarts. 1. We put three-quarters of a pound of flour and a quarter of a saltspoonful of salt into a basin, and mix it into a stiff paste with water (about one gill). 2. We flour a board, and turn the paste out on it. 3. We take a rolling pin, flour it, and roll out the paste to a thin sheet. 4. We divide the halfpoitnd of butter into three portions. 5. We take one portion of the butter and spread it all over the paste with a knife. 6. We sprinkle a little flour over the butter, and fold the paste into three. 7. We flour the rolling pin and roll out the paste, and spread another portion of the butter over it. 8. We fold the paste as before, roll it out, and add the remainder of the butter. Lessons on Making Pastry. — Flaky Crust. 291 9. We then fold the paste again, and roll it out to the size and thickness required either for a fruit pie or an open tart. N.B. — This crust should be baked in a quick oven (the thermometer at the oven door should rise to 2400). N.B. — The top of a fruit pie should be brushed over with water, and then sprinkled with pounded white sugar. N.B. — For an open tart we take a tin (the size required) and grease it with clarified dripping or butter. We should roll out the paste to a thin sheet about a quarter of an inch in thickness, and rather larger than the size of the tin. We place the paste in the greased tin, pressing it into the shape of the tin with our thumb. We should place a dummy or a piece of crust of bread in the centre of the paste to prevent the paste from rising while baking. We put the tin in the oven to bake for twenty minutes. The jam should be put into the tart after it is baked. 292 National Training School for Cookery. Lesson No. i. CABINET PUDDING. Average cost of " Cabinet Pudding" (about one pint and a half). 5. a. 1 doz. cherries or raisins and two or three I 0 xjl pieces of angelica / z 4 sponge cakes and h a doz. ratafias o 7 1 oz. of loaf sugar and 15 drops of essence I t of Vanilla j 0 °* 4 eggs o 4 1 pint of milk o 2J Time required, about one hour. Now we will show you how to make a Cabinet Pudding. 1. We take a pint and a half mould y and butter it inside with our fingers. 2. We take a dozen raisins, or dried cherries, and two or three pieces of angelica, and ornament the bottom of the mould with them. 3. We take four sponge cakes and break them in pieces. 4. We partly fill the mould with pieces of cake and half a dozen ratafias. 5. We take 4 yolks and 2 whites of eggs, and put them in a basin. 6. We add to the eggs one ounce of white sugar, and whip them together lightly. 7. We stir in by degrees one pint of milk. 8. We flavour it by adding fifteen drops of essence of Vanilla. Lessons on Making Puddings. — " Cabinet!' 293 9. We pour this mixture over the cakes in the mould. 10. We place a piece of buttered paper over the top of the mould.