Put one pound of flour in a basin, and mix into
it a teaspoonful of baking powder ; whip the whites
of two eggs to a stiff" froth, and add them to the
flour with a gill of water, and work it into a stiff*
paste ; flour the board, put the paste on it, and roll
it out to a very thin sheet. Divide half a pound
of butter into three portions ; take one part and
spread it all over the paste with a knife, sprinkle a
little flour over and fold the paste in three ; roll it
out and spread another portion of the butter over
it ; fold the paste again, and add the remaining
portion of the butter ; fold the paste again and roll
it out to the thickness required ; it should be baked
in a quick oven for about fifteen minutes.
Light Crust.
Make a soft; paste with one pound of flour,
water, and a pinch of salt ; leave for half an hour.
64 PUDDINGS AND PASTRY
roll it out, spread some fresh butter over it, fold and
roll it out again ; repeat this three or four times, cut
it out in fancy shapes, and bake in a quick oven.
Puff-Paste.
Dry and sift a pound of flour and put it on a
marble slab (if there is one) ; make a hole in the
centre, and put into it half a teaspoonful of salt and
not quite half a pint of water ; mix this in with a
knife till it is a clear smooth paste ; work it lightly
with the hands till it ceases to adhere to the board ;
let it remain to cool for two minutes, then flatten
the paste till it is an inch thick ; have ready three-
quarters of a pound of butter free from salt and
moisture, and lay the butter on in the centre, and
fold over the four sides of the paste so as to form a
square and completely hide the butter ; let this cool
for a few minutes, then dredge the slab or board
and the paste with flour, and roll the paste out till
it is three feet in length ; take care the butter does
not break through the flour ; fold over a third of the
length from one end, and lay the other third upon
it ; let the paste rest for ten minutes, then give it
two more turns ; then let it rest and give it two more
turns, making in all five turns. The paste should
be baked as soon as possible ; for patties and vol-
au-vent six or seven turns will be required.
Short Crust
Take a quarter of a pound of flour and three
ounces of butter ; mix them well ; lightly rub them
with the hands till no lumps are left and it all
looks crumbly ; mix about a tablespoonful of castor
A LA MODE. 65
sugar with the flour, heap it all up on the board
and make a hole in the centre ; take the yolk of an
egg and sprinkle a little salt over it, then add a
few drops of strained lemon-juice✪ Short Crust ; mix all these
till they become a stiff paste ; roll out the paste once
to the size and thickness required. This paste will
take from half an hour to three-quarters of an hour
to bake, according to the size of the tart ; it should
become a pale brown colour.
Pastry Dummies.
To keep tartlets and cheesecakes a good shape
a dummy should always be placed in each ; they
are made by boiling two ounces of lard in a pint of
water, then adding two pounds of flour✪ Pastry Dummies, and mixing
into a smooth and rather stiff paste ; mix with a
wooden spoon to begin and finish with the hands,
and divide it into equal portions the size of the
thickest half of an egg, and squeeze the centre
into a point about a quarter of an inch long ; bake
them and keep them ready for placing one in each
tartlet before baking, and remove them when the
tartlets are baked.
u
INDEX.
Albert pudding, i
Alena pudding, i
Almond pudding, 2
— tartlets, 2
Amber pudding, 2
Apple balls, boiled, 1 1
— charlotte, 3
— fancy, 3
— hedgehog, 3
— meringue, 4
— pudding, baked, 8
— and rice soufH^, 4
— and tapioca pudding, 5
— tartlets with cream, 5
Apricot fritters, 5
— pudding, 6
^ la royale, 6
Ascot tartlet, 6
Page 25 · 2 recipe records on this page
Presented as published in 1889. 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
Put one pound of flour in a basin, and mix into it a teaspoonful of baking powder ; whip the whites of two eggs to a stiff froth, and add them to the flour with a gill of water, and work it into a stiff paste ; flour the board, put the paste on it, and roll it out to a very thin sheet. Divide half a pound of butter into three portions ; take one part and spread it all over the paste with a knife, sprinkle a little flour over and fold the paste in three ; roll it out and spread another portion of the butter over it ; fold the paste again, and add the remaining portion of the butter ; fold the paste again and roll it out to the thickness required ; it should be baked in a quick oven for about fifteen minutes.
Light Crust.
Make a soft paste with one pound of flour, water, and a pinch of salt ; leave for half an hour.
roll it out, spread some fresh butter over it, fold and roll it out again ; repeat this three or four times, cut it out in fancy shapes, and bake in a quick oven.
Puff-Paste.
Dry and sift a pound of flour and put it on a marble slab (if there is one) ; make a hole in the centre, and put into it half a teaspoonful of salt and not quite half a pint of water ; mix this in with a knife till it is a clear smooth paste ; work it lightly with the hands till it ceases to adhere to the board ; let it remain to cool for two minutes, then flatten the paste till it is an inch thick ; have ready three-quarters of a pound of butter free from salt and moisture, and lay the butter on in the centre, and fold over the four sides of the paste so as to form a square and completely hide the butter ; let this cool for a few minutes, then dredge the slab or board and the paste with flour, and roll the paste out till it is three feet in length ; take care the butter does not break through the flour ; fold over a third of the length from one end, and lay the other third upon it ; let the paste rest for ten minutes, then give it two more turns ; then let it rest and give it two more turns, making in all five turns. The paste should be baked as soon as possible ; for patties and vol-au-vent six or seven turns will be required.
Short Crust
Take a quarter of a pound of flour and three ounces of butter ; mix them well ; lightly rub them with the hands till no lumps are left and it all looks crumbly ; mix about a tablespoonful of castor
sugar with the flour, heap it all up on the board and make a hole in the centre ; take the yolk of an egg and sprinkle a little salt over it, then add a few drops of strained lemon-juice ; mix all these till they become a stiff paste ; roll out the paste once to the size and thickness required. This paste will take from half an hour to three-quarters of an hour to bake, according to the size of the tart ; it should become a pale brown colour.
Pastry Dummies.
To keep tartlets and cheesecakes a good shape a dummy should always be placed in each ; they are made by boiling two ounces of lard in a pint of water, then adding two pounds of flour, and mixing into a smooth and rather stiff paste ; mix with a wooden spoon to begin and finish with the hands, and divide it into equal portions the size of the thickest half of an egg, and squeeze the centre into a point about a quarter of an inch long ; bake them and keep them ready for placing one in each tartlet before baking, and remove them when the tartlets are baked.
u
INDEX.
Albert pudding, i Alena pudding, i Almond pudding, 2
— tartlets, 2 Amber pudding, 2 Apple balls, boiled, 1 1
— charlotte, 3
— fancy, 3
— hedgehog, 3
— meringue, 4
— pudding, baked, 8
— and rice soufH^, 4
— and tapioca pudding, 5
— tartlets with cream, 5 Apricot fritters, 5
— pudding, 6
^ la royale, 6
Ascot tartlet, 6
Records on this page
Short CrustPastry Dummies