Large I*attics* From puff-paste✪ Metropolitan Cream or Jelly Tarts leavings, roll out a sheet one-fourth of an inch thick, cut out round the size of dish you wish to serve it on, wash the edge a little with water and fill the center with your meat or game; roll out another sheet of fresh paste, cover over the meat, lapping over the border; cut off sharp and scallop a little. For large patties, lay another ring of fresh paste around the border. Wash all well with e^, prick a few times with a fork and decorate with small thin stars, etc. ; bake at about 370 degrees. L,arge rutty Shells. Cut out a round bottom layer one-quarter of an inch thick from good French paste, lay it on strong pan that will not warp in the oven. Now make a ball of fine shavings, cover with thin paper and tie together with fine thread to keep it in shape. Set this in the center — V6 — of the paste and dust well with flour. Then roll out a piece of the paste one eighth of an inch in thickness and layover the ball, covering it thoroughly and lapping over the border, cut it off sharp on the edges, prick with a fork, wash well with egg, decorate with little ornaments of different shapes (stars, squares, crescents, etc.) and some narrow strips of paste laid crosswise. When baked, cut about two inches from the top all around with a sharp knife, remove the cover, cut the thread, take out the paper and shavings carefully and after cleaning out thoroughly they are ready to fill with fricassee, oysters, etc. Y'ol-u u-A^en ts. These serve the same purpose as patty shells, only they are not so hard to make. Roll out a strip of best puff paste one-third of an inch thick and cut with a sharp knife one and one-half inches wide, long enough to form a ring the size of the dish in which you wish to serve it. Care must be taken to avoid touching the sides of any part of puff paste after it is cut, and also avoid allowing the waste to run down the sides, as this prevents the paste from rising even. In making a vol-au-vent, one end is carefully flattened down and washed with water, the other end lapped over this and afterwards washed with egg and pressed down evenly. The top may be marked crosswise with a fork. Extra small ornaments (stars, squares, crescents, etc.) are baked separately to decorate the fricassee after it is filled in the ring. 14 — General Rules. Apple pies should always have the prepared seasoning. Gooseberries are improved by a little cinnamon or meringue. Save all your broken crackers; dry them, pound fine and save for pies. All pie dishes should be greased, and then dusted with cracker meal. Never use soft butter or lard for pie crust. Always wash butter in ice water. For baked pot pies (either meat or fruit), use the American Puff Paste and prick well. Three ounces of sugar are sufficient to every quart of milk for custards of any kind. Dried apples, cooked soft enough to press through colander, are very nice for meringue pies. Never use too much flavoring of any kind in baking, especially cinnamon or almond extract. All fresh fruit should be mixed with sugar before filling in pies. A little butter increases the delicacy. Good corn starch can be used in a great many ways in pie baking, but only the best will give satisfaction. Huckleberries and blueberries should always be mixed with some apples, either fresh or canned, to increase flavor.

AI-modernized reading of the original text

Large I*attics* From puff-paste leavings, roll out a sheet one-fourth of an inch thick, cut out round the size of dish you wish to serve it on, wash the edge a little with water and fill the center with your meat or game; roll out another sheet of fresh paste, cover over the meat, lapping over the border; cut off sharp and scallop a little. For large patties, lay another ring of fresh paste around the border. Wash all well with egg, prick a few times with a fork and decorate with small thin stars, etc. ; bake at about 370 degrees. L,arge rutty Shells. Cut out a round bottom layer one-quarter of an inch thick from good French paste, lay it on strong pan that will not warp in the oven. Now make a ball of fine shavings, cover with thin paper and tie together with fine thread to keep it in shape. Set this in the center — V6 — of the paste and dust well with flour. Then roll out a piece of the paste one eighth of an inch in thickness and layover the ball, covering it thoroughly and lapping over the border, cut it off sharp on the edges, prick with a fork, wash well with egg, decorate with little ornaments of different shapes (stars, squares, crescents, etc.) and some narrow strips of paste laid crosswise. When baked, cut about two inches from the top all around with a sharp knife, remove the cover, cut the thread, take out the paper and shavings carefully and after cleaning out thoroughly they are ready to fill with fricassee, oysters, etc. Vol-au-Vents. These serve the same purpose as patty shells, only they are not so hard to make. Roll out a strip of best puff paste one-third of an inch thick and cut with a sharp knife one and one-half inches wide, long enough to form a ring the size of the dish in which you wish to serve it. Care must be taken to avoid touching the sides of any part of puff paste after it is cut, and also avoid allowing the waste to run down the sides, as this prevents the paste from rising even. In making a vol-au-vent, one end is carefully flattened down and washed with water, the other end lapped over this and afterwards washed with egg and pressed down evenly. The top may be marked crosswise with a fork. Extra small ornaments (stars, squares, crescents, etc.) are baked separately to decorate the fricassee after it is filled in the ring. 14 — General Rules. Apple pies should always have the prepared seasoning. Gooseberries are improved by a little cinnamon or meringue. Save all your broken crackers; dry them, pound fine and save for pies. All pie dishes should be greased, and then dusted with cracker meal. Never use soft butter or lard for pie crust. Always wash butter in ice water. For baked pot pies (either meat or fruit), use the American Puff Paste and prick well. Three ounces of sugar are sufficient to every quart of milk for custards of any kind. Dried apples, cooked soft enough to press through colander, are very nice for meringue pies. Never use too much flavoring of any kind in baking, especially cinnamon or almond extract. All fresh fruit should be mixed with sugar before filling in pies. A little butter increases the delicacy. Good corn starch can be used in a great many ways in pie baking, but only the best will give satisfaction. Huckleberries and blueberries should always be mixed with some apples, either fresh or canned, to increase flavor.

Records on this page

Metropolitan Cream or Jelly Tarts

Perfection in baking