Flaky Pastry

Ingredients

• ½ lb. flour
• a squeeze of lemon
• 6 oz. margarine or butter, and lard
• pinch of salt

Method

1. 1

   Place the flour in a basin, add salt.

2. 2

   Rub in about 1 oz. of the shortening; add squeeze of lemon to cold water and mix pastry to an elastic consistency.

3. 3

   Roll out on a floured board into a long strip.

4. 4

   Divide the remainder of the shortening into three.

5. 5

   Flake one portion two-thirds down the pastry, fold in three, turn, roll out, and repeat till all the shortening is rolled in.

6. 6

   Set aside for half an hour.

7. 7

   Roll thrice more, five times in all.

As published

This recipe was extracted from Berridge House recipe book (1910), page 12. The excerpt below is the record exactly as published.

Flaky Pastry ■§ lb. flour, a squeeze of lemon, 6 oz. margarine or cold water, butter, and lard, pinch of salt. Method. — Place the flour in a basin, add salt. Rub in about one oz. of the shortening ; add squeeze of lemon to cold water and mix pastry to an elastic consistency. Roll out on a floured board into a long strip. Divide the remainder of the shortening into three. Flake one portion two-thirds down the pastry, fold in three, turn (open edges to and from you), roll out, and repeat till all the shortening is rolled in. Set aside for half an hour. Roll thrice more, five times in all. If possible, set aside in a cool place for one hour. Sausage Rolls \ lb. flaky pastry, egg to glaze. 4 sausages, Method— Roll pastry into thin slab. Cut in squares. Place sausages in boiling water for three minutes. Remove the skins and cut each in two or four. Place in square of pastry. Fold over, join edges, or flake them. Mark across and brush with egg. Bake in a quick oven for about twenty minutes. COOKER Y RECIPES 38 Cold Meat Patties 4 lb. flaky pastry, 2 oz. cold meat (minced) , 4 oz. breadcrumbs, salt and pepper, 2 tablespoonsful of stock (about). Mixed. Method. — Roll out pastry, cut in rounds ; line patty tins. Place a tablespoonful of mixture in each. Wet the edges. Place on the top, and press together. Make a small hole in each and flake edges and brush with egg. Bake in a quick oven for twenty-five minutes. LESSON XIX Potatoes Boiled Potatoes Choose potatoes of an equal size. Scrub and peel them. Place in a clean pan, cover with cold water if old — (boiling water if new) ; add salt. Boil till soft, when tried with a skewer (about twenty-five minutes). Pour off the water. Steam till dry. Note. — If potatoes are unequal in size put the larger ones into pan first and boil for a few minutes before the small ones are added. Fried Whole Parboil potatoes of equal size. Have some fat hot in a frying pan, brown the potatoes and cook till quite soft. Season with salt and pepper, FIRST COURSE 39 drain on crushed paper. Dish on a dish-paper on hot vegetable dish. Garnish with parsley. Potatoes may be parboiled, cut in slices, and fried. Mashed Potatoes Boil and steam four or five potatoes till dry. Mash and beat till creamy with a fork, add about half oz. butter or dripping, a little milk (about two tablespoonfuls), salt and pepper. Pile on a hot dish. Smooth and mark with a knife. Serve very hot. Baked in Skins Scrub and dry the potatoes. Place on a tin and bake in the oven till soft. Dish in a folded serviette. Baked Have two large tablespoonsful of dripping hot in a tin, and place the peeled potatoes in ; baste ; bake till a golden brown and soft, basting and turning frequently. Sprinkle with salt, drain and serve. LESSON XX Root Vegetables Boiled Turnips (Mashed) Peel and cut turnips into rough pieces. Place in pan, cover with water, add salt. Boil till tender. Drain. Mash. Squeeze dry in a corner of a clean towel. Return to pan. Add a piece of butter and sufficient salt and pepper to season. Pile on a hot dish. Mark with a knife and serve at once. 40 COOKERY RECIPES Boiled Carrots Scrub and scrape the carrots. Cut off tops and roots. (If large, cut in pieces). Cover with water, add salt, and boil till tender. Strain. Place some butter in the pan. Shake gently so as to coat the carrots, sprinkle with finely chopped parsley, and seasoning. If new vegetables, put in boiling, not cold water. Carrots should be dished standing straight up. Parsnips Boil in same way in white-lined pan. Strain off water. Dish plainly or coat with white sauce. Leeks Remove tops and outside leaves. Wash and leave in cold water and salt. Tie in bundles. Place in white-lined pan of boiling salted water to which carbonate of soda has been added. When quite tender, drain. Place on toast, and coat with white sauce. Garnish with chopped parsley and coralline pepper. Boiled Onions Spanish onions. Salt. White Sauce. Peel the onions. Boil in salted water till tender. Drain and coat with white sauce. Garnish with chopped parsley and coralline pepper. Baked Stuffed Onions Parboil three Spanish onions. Drain. Mix two tablespoonsful of minced meat with a little brown stock or gravy. Season well. Scoop out about one teaspoonful from centre of onions. Fill FIRST COURSE 4« with meat mixture and bake till tender, in a moderate oven. Dish on hot dish. Pour some brown gravy round. Garnish with parsley. LESSON XXI Green Vegetables Boiled Cabbage Remove outside coarse and withered leaves. Cut in quarters. Soak in cold salted water (too much salt kills the insects in the cabbage ; sufficient only should be added to draw them out). Have a pan of boiling salted water ready. Add a pinch of carbonate of soda. Place the cabbage in and boil quickly and without a lid till tender. Pour into a colander. Remove any coarse stalks. Press all water out. Place in a hot vegetable dish. Season. (A little hot melted butter may be added). Smooth and cut across. Serve at once. Boiled Beans String and slice the beans. Wash well in salt and water. Have a pan of boiling salted water ready. Add carbonate of soda. Boil beans quickly till tender. Strain. Return to pan with a little butter, salt, and pepper. Shake over fire. Pile on a hot vegetable dish. Boiled Marrow Peel the marrow. Cut it and remove the seeds. Cut in neat pieces. Place in a pan of boiling salted water. Boil gently till tender. Drain. Dish on toast. Coat with white sauce. Garnish . 42 COOKER V RECIPES Cauliflower Remove withered leaves and stalks, only leaving the tender leaves round. Place two skewers into the root and boil as above. Drain. Dish on a hot dish, and coat with white sauce. LESSON XXII Yeast White Bread i lb. flour

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