Soyer's standard cookery

METHOD. — Mix the yeast with a little tepid water, stir in sufficient flour to form a stiff batter, and let it stand for one hour in a warm place. Put the remainder of the flour into a bowl, add a good pinch of salt and the beaten egg. Warm the milk, melt the butter, add gradually to the yeast, etc., then mix together the contents of the two bowls, and knead well for at least fifteen minutes. Cover, let it remain in a moderately cool place for two or three hours, then shape or mold as desired, and bake in a brisk oven. Choux Paste. INGREDIENTS. — Eight ounces of fine flour, eight ounces of butter, four ounces of sugar, four large or six small eggs, one pint of water, salt, vanilla essence or other flavoring. METHOD. — Put the water, butter, sugar, and two good pinches of salt into a stewpan, and when boiling add the flour, previously well dried and sieved, and stir and cook gently for at least ten minutes. Let it cool a little, then beat in the eggs one at a time, add a few drops of the flavoring ingredient and use as required. Dripping Crust. (For Plain Pies and Puddings.) INGREDIENTS. — Two pounds of flour, twelve ounces of clarified dripping, one pint of water. METHOD. — With a knife mix the flour to a smooth paste, adding the water gradually. Roll the paste out thinly, twosixths of the dripping over it in small pieces, and fold over. Repeat this process twice, using two-sixths of fat each time, and use as required. Flaky Paste. (For Pies, Tarts and Tartlets.) INGREDIENTS. — Twenty-four ounces of flour, eighteen ounces of butter (or butter and lard mixed), one-half pint of water (about). METHOD. — Sieve the flour into a bowl, and rub in lightly two-sixths of the butter. Add the water and mix into a smooth paste, more or less moist, according to the consistency of the butter, with which it must agree in this respect; roll it out into a long, narrow strip. Divide the remainder of the butter into three equal portions; put one portion on the paste in small pieces, dredge lightly with flour, fold it evenly in three, turn it round so as to have the folded edges to the right and left when rolling, press the edges lightly with the rolling-pin, to prevent the air escaping, and roll out as before. Repeat this process with the other portions of butter. The pastry may be used at once, but it will be lighter if allowed to stand for one hour in a cool place before being used. In making-up, handle as lightly, and roll as evenly, as possible. Bake in a hot oven, and avoid opening the oven door until the pastry has risen and become partially baked. Flead Crust. INGREDIENTS. — Two pounds of flour, one pound of flead (the leaf or pork from which lard is made), two teaspoonfuls of baking-powder, one-half of a teaspoonful of salt, one pint of cold water. METHOD. — Remove any skin there may be, and slice the flead into thin flakes, and mix it with the flour on the pasteboard. Roll it lightly with the rolling-pin. Place in a bowl, add the baking-powder, salt, and sufficient cold water to form a fairly stiff paste. Roll out, and use for meat-pies, etc. French Crust or Pate Brisee. INGREDIENTS. — Two pounds of flour, twelve ounces of butter, four eggs, one saltspoonful of salt, one pint of water (about).