Puff Paste

Ingredients

• three-fourths pound of butter
• one pound of flour
• two ounces of butter
• wet the flour into dough with cold water

Method

1. 1

   Take three-fourths pound of butter (be sure that it is of the best quality), free it from salt (by working it in water), form it in a square lump, and place it in flour for half an hour to harden.

2. 2

   Place one pound of flour in a bowl, take two ounces of butter and rub it fine into the flour, wet the flour into dough with cold water.

3. 3

   Roll out and fold with butter as described, repeating the process to create layers.

As published

This recipe was extracted from Buckeye cookery (1892), page 118. The excerpt below is the record exactly as published.

puff-paste, it is a mistake to suppose that lessening the quantity of butter is economical. For instance, tartlets cut one- fourth of an inch thick from paste made with half a pound of but- _ ter to a pound of flour, will not be any thicker or higher when 212 | PASTRY. : baked than those cut from paste half as as at made with ’ three-fourths pound butter to a pound of flour. Thus, by using one- fourth more butter double the bulk results, besides the satisfaction of having good light pastry. In washing or egging pastry, be care- ful not to allow the egg or milk, or whatever is used, to run down over the edges, or, as it sets by the heat of the oven, it will bind the edges and prevent them from opening fully. In rolling, use the rolling-pin as lightly as possible, and take care that the pressure is even. The layers will be even or uneven just in proportion as the pressure is even or uneven. Be careful not to break the dough, or the butter will be forced through, and thus destroy the evenness of the layers. If the dough breaks, cover it with a piece of ‘plain dough,” dust it well with flour, and continue rolling. (It 1s well to keep a piece of plain dough in reserve for this purpose. ) eS Aunty PHELPS’ Pie Crust. To one pint of sifted flour, add one even tea-spoon baking powder, and sweet cream enough to wet the flour, leaving crust a little stiff. This is enough for two pies. Goop Common PASTE. ‘One coffee-cup lard, three of sifted flour, and a little salt. In winter soften the lard a little (but not in summer), cut it well into the flour with a knife, then mix with cold water quickly into a moderately stiff dough, handling as little as possible. This makes four common-sized covered pies. Take a new slice of paste each time for top crust. After rolling spread with a tea-spoon, butter, fold and roll again, using the trimmings, etc., for under. crust.— Miss Katy Rupp. | | | ; GRAHAM PASTE. Mix lightly half a pound Graham flour, half a pint sweet cream, half a teaspoon salt, roll, and bake like other pastry. Purr PASTE. Take three-fourths pound of butter (be sure that it is of the best quality), free it from salt (by working it in water), form it in a square lump, and place it in flour for half an hour to harden ; place one pound of flour in a bowl, take two ounces of butter and rub it “fine” into the flour, wet the flour into dough with oon water,

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