Plain Pastry No. 2

Ingredients

• 1 1/2 cups pastry flour
• 1/8 teaspoon salt
• 6 tablespoons solid vegetable fat
• About 5 tablespoons cold water

Method

1. 1

   Use the same proportions as for No.

2. 2

   1, except use half entire wheat flour instead of all white flour.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 116. The excerpt below is the record exactly as published.

1 il/2 cups pastry flour */% teaspoon salt 6 tablespoons solid vegetable fat About 5 tablespoons cold water Mix the flour and the salt in a bowl. Add the fat, and cut into the flour with a silver fork, or with the tips of the ringers. (Avoid rubbing the ingredients between the hands, as that would make the mixture too oily.) Add the water slowly, and mix through the dry ingredients with a fork. Form lightly and quickly with the hands into a soft dough, and lay on a floured board. Use a light motion- in handling the rolling-pin, and roll from the center outward. PLAIN PASTRY No. 2

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