Crust for Sweet Pastry

Ingredients

• ½ lb. of butter
• 1 lb. of flour
• 3 ozs. of finely powdered sugar
• add salt

Method

1. 1

   Work the butter lightly into the flour, add sugar and salt, then sufficient milk to make a smooth paste.

2. 2

   Bake slowly and keep pale.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 182. The excerpt below is the record exactly as published.

CRUST, for Sweet Pastry. — Work % lb. lightly of butter into 1 lb. of flour, breaking it small ; add salt, 3 ozs. of finely powdered sugar, and suffi- cient milk to make it into a smooth paste. Bake slowly, and keep it pale. CRUST FOR TARTS.— Beat 1 egg till quite thin, have ready xo ozs. of butter, melted without being oiled ; when cold mix the egg with it and stir it into x lb. of flour well dried ; make the paste very thin, line the patty pans quickly ; as you put them in the oven, brush them over with water, and sift sugar over them. CUCUMBERS, for Immedi- ate use. — Slice, sprinkle with salt; let them stand several hours, drain, and then put to them sliced onions, vinegar cue CUR 150 to cover them, with salt, pepper, Ac. Cayenne pepper and ground mustard render them wholesome. CUCUMBERS, to Pickle in Slices. — Cut into slices ; sprinkle salt over them, and lay with them sliced onions ; let them stand 24 hours ; then drain them ; boil 2 quarts of vinegar, with cayenne pepper, large mace, gin- ger, and a table-spoonful of ground mustard. Mustard renders them whole- some. Put the cucumbers into a jar, and pour the vinegar boiling hot upon them. Cover well ; after standing 2 days, boil the pickle again until they are green. Cucumbers keep best unpared. CULVER’S ROOT.— A valu- able American plant. The root is a good purgative, tonic, diaphoretic, anti- septic, &c. Its operation is mild, with- out producing weakness or prostration, and is most effective in fevers, to remove black and morbid matter from the bowels. Good for indigestion, to purify (the blood, and acts powerfully on the absorbent system. Valuable in dropsy. Dose, one or two spoonfuls in a small cupful of water sweetened. CUMMIN PLASTER.— Take cummin seeds, caraway seeds, bayber- ries, of each, 3 ozs. ; burgundy pitch, 3 lbs. ; yellow-wax, 3 ozs. ; melt the pitch and wax together, and the other ingredients, powdered ; make into rolls. To be spread on leather. To be applied to the lower part of the abdomen for expelling flatulence, and colicky pains. CURDS AND WHEY may be made by putting half a drachm of citric acid into a pint of milk. CURD CHEESECAKES— Half a pint of good curds ; beat them with four eggs, some rich cream, half a nutmeg, a spoonful of ratafia, rose, or orange flower water ; add 4 ozs. of sugar ; 8 ozs. of currants, well washed and dried. Bake in patty-pans, with a good crust under them. CURD PUDDING.— Rub the curd of two gallons of milk, well drained through a sieve ; mix it with six eggs, a little cream, two spoonfuls of orange flour water, half a nutmeg ; flour and bread crumbs, three spoonfuls each ; currants and raisins, half a pound each. Boil one hour in a thick, well floured cloth. CURLING of the Hair.— Use no oil ; curl it when wet, and allow It to dry in that state. Use a weak solu- tion of isinglass, which secures a per- manent form. CURRANT BISCUITS— Sugar, 1 % lb. ; flour, 2 lbs. ; butter 1 % lbs. ; currants, 1% lb. ; 1 teaspoonful each of cinnamon and nutmeg ; five eggs. Beat the butter and sugar to- gether, whisk the eggs, and add to the other ingredients, mix well. Roll out the dough in sheets, cut into cakes, place them on tins, strew white sugar on the top, and bake in a moderate oven. CURRANT WATER ICE. — Put a teaspoonful of black cur- rant jelly into a basin ; add the juice of two lemons, a gill of black currant syrup, aDd half a pint of water ; strain, and freeze. CURRANT CAKES— Take 2 lbs. of flour, and 1 lb. of butter

Cook this with the app: pantry check, scaling, and the assistant.