Perfection in baking

knowledge about baking that brings the bad luck, and many a professional baker is not able to explain the real cause of the mishap. The theories herein laid out plainly before the reader are all the result of careful, practical experiments, and are based upon accomplished facts. Being confident of the success of my efforts in demonstrating some new and practical points to all interested in baking, and wishing to prepare delicious desserts, I shall herewith give my recipes in several parts, each part treating upon a different branch in the art of baking. New York City. PART I Puff Paste, Pies, Tarts, etc. American Puff Paste. One pound of butter washed well in ice water and one pound of mixed flour; mix together very light, with one ounce of baking powder, one egg, one teaspoonful of salt and enough ice water to make a smooth paste, same as you make for tea biscuits ; roll out once about eighteen inches long and ten inches wide, turn in the ends to meet in the middle and double again ; let rest in ice box or cellar for an hour, and repeat this until rolled out four times. For tarts and patties, roll out one-quarter of an inch in thickness, cut out with biscuit cutter, lay on clean cooky tins (not greased), and if time allows, let rest awhile in cold place before baking. When ready for the oven, dip the top of a small wine glass or biscuit cutter in hot water and press in the center of each tart, down to near the bottom of the paste; bake in a hot oven. When baked, cut the center all out with a sharp pen-knife and they are ready to fill. This paste is very valuable for the American cook, so as to be able to make patty shells with success, while it takes a great deal more experience to make French puff paste. French Puff Paste. Mix stiff one pound of mixed flour (half pastry and half bread flour) with one egg, two ounces of butter, one teaspoonful of cream of tartar or rum, and sufficient ice water. Work well and set to rest in ice box half an hour; then press the piece flat towards the edges, place in the center fourteen ounces of good dry butter washed well in ice water, with all the water and buttermilk squeezed out, and pull the edges of the dough over the butter from the four sides. Then you can proceed rolling it as in above recipe. If time allows, bake a little sample first; if it falls over in the oven, roll it out once or twice more; if butter runs out into the pan, let it rest longer on the ice. Holland or Dutch Paste. Wash in ice water one pound of butter until smooth. To one pound of flour add one-quarter of the butter, one-half teaspoonful cream of tartar, one egg, and one teaspoonful salt ; mix all together with ice water (about one-half pint) into smooth dough; let rest awhile, then roll out in a long strip, break the rest of the butter into small pieces the size of a walnut and lay all over the dough, then turn the left end one-third over, then the other end over this; roll out carefully, one-half inch thick, using no more flour for dusting than is necessary, and turn over like American puff paste. Roll five times, and if butter is very rich, you can cut short say one ounce to the pound of flour. Vienna Tart Paste.