Jafep Pastry

Ingredients

• 1 lb. self-rising Flour
• X lb. Butter
• X lb. Lard
• cold Water

Method

1. 1

   Sieve the flour and rub in all the lard lightly; then mix with the cold water and roll it out.

2. 2

   Take one-third of the butter and put it on the pastry in flakes.

3. 3

   Fold the pastry into three and roll out again.

4. 4

   Repeat this twice more.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 40. The excerpt below is the record exactly as published.

afep pastry. Ingredients. — i lb. self-rising Flour, X l'3- Butter, X lb. Lard, cold Water. Method. — Sieve the flour and rub in all the lard lightly; then mix with the cold water and roll it out. Take one-third of the butter and put it on the pastry in flakes. Fold the pastry into three and roll out again. Repeat this twice more and it is then ready for use. jfrencb pastry. Ingredients. — X pint boiling Water, 2 ozs. Butter, 5 ozs. Vienna Flour, 3 Eggs. Method. — Let the butter dissolve in the boiling water, and then mix in the flour, stirring briskly until the mixture leaves the sides of the saucepan and forms a thick uniform mass. Let it cool a little, then add the eggs one at a time. Bake in a moderate oven. Either shape the pastry in dessert spoons, or drop it in rocky lumps on the buttered baking sheet, or roll it in long finger shapes. When baked, make an incision and fill with whipped cream or good custard. This mixture may be fried in hot fat, dropping in a tea- spoonful at a time. PASTRY. I 17 plain pastry. Ingredients. — 1 lb. Flour, ]/z lb. Lard or Dripping, 1 tea- spoonful of Baking Powder, sufficient cold Water to form a paste. Method. — Sieve the flour, and then rub in the lard or dripping with the tips of the fingers till it is as fine as bread crumbs ; then add the baking powder and mix well, and gradually use sufficient water to form a stiff' paste. Roll this out once and bake in a quick oven. puff pastrp. Ingredients. — ]/z lb. Vienna Flour, ]/z lb. best fresh Butter, 1 teaspoonful of Lemon Juice, cold Water (iced if possible) to mix, yolk of 1 Egg. Method. — Wash the butter in cold water and squeeze it dry in a clean cloth to a square shape. Pass the flour through a hair sieve into a basin ; make well in centre of flour and put in the lemon juice and yolk of egg. Now mix it with cold water to a paste the consistency of the butter. Turn it on to a pastry board and knead it well. Then roll out to three times the size of butter in length, place the butter in the centre and fold over in three, pressing the edges firmly together to keep the air in. This must now have seven rolls. Give it one roll, fold over in three, and put away in a cool place on ice for at least a quarter of an hour ; then give it two rolls more, and again put it away on ice, and so on until the seventh roll, keeping PASTRY. the rough edge always on the right-hand side, where the last was folded over. The pastry requires to be Rj-inch thick for patties, and j^-inch for tartlets. Bake in a quick oven, placing it always under the hot plate in oven to rise, and gradually reducing the gas flames every five minutes. IRatsefc pie Crust. Ingredients.— I lb. Flour, X lb- Butter

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