Puff Paste (Alternative)

Ingredients

• 1 teacup of butter
• 1 teacup of lard
• 4 cups sifted flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 white of egg, beaten

Method

1. 1

   Sift the baking powder and salt into the flour; then rub in the lard till it forms a fine, smooth paste.

2. 2

   Add enough ice water, containing the beaten white of egg, to make a stiff dough — say 1/2 cup; roll out thin, spread on 1/4 of the butter, and make 1 turn as previously explained for pastry; repeat with another 1/4 of the butter, and so on till all is used.

3. 3

   Then set on ice till cold — say 1 or 2 hours — before using it.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 232. The excerpt below is the record exactly as published.

4 cups sifted flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 white of egg, beaten. Sift the baking powder and salt into the flour; then rub in the lard till it forms a fine, smooth paste. Add enough ice water, containing the beaten white of egg, to make a stiff dough — say ^ cup; roll out thin, spread on ^ of the butter, and make 1 "turn" as previously explained for pastry; repeat with another ^ of the butter, and so on till all is used. Then set on ice till cold — say 1 or 2 hours — before using it. An excellent paste. No. 4. FRENCH PASTE — Use 4 cups flour, 1 cup powdered sugar, 1 level teaspoon salt, 3 whole eggs. Mix thoroughly with the flngers to a smooth paste; if too dry to mold, add the yolk of another egg; after it is molded, roll out and cut. This paste is more diges- tible than shortened pie crust. No. 5. PIE CRUST — Use 1 cup flour, 1 tablespoon lard, |- teaspoon baking powder, ^ teaspoon salt. Sift the baking powder and salt together, chop the lard into the flour, and add just enough cold water to moisten the flour. This quantity will make 1 pie with 2 crusts. No. 6. PIE CRUST — Mix equal amounts of white and graham flours; stir in cold sweet cream with a sjDOon, lightly and rapidly, in the proportion of 1 cup of cream to 3 cups flour; with the fingers gather the dough together, without kneading it, and set it in a very cool place ^ hour before rolling out. It can be made still lighter by adding 2 teaspoons baking powder for each 3 cups flour, but in that case roll out and bake at once. 302 PIES PIES. Time to Bake. — Pies should bake, as a rule, in | to f hour. They should slip on the tin when done. Crust alone should brown in about \ hour. APPLE PIE. — Line a large pie^plate with a good crust, fill it well with sliced apples; take a small cup of sugar and mix well with it 1 tablespoon of floiir, a little nutmeg, half a teaspoon of cinnamon, and sprinkle over the pie; put on the top crust; wet the edges (^f the under crust, pinch the top one upon it closely, cut an opening in the middle of the top crust, and bake in a good oven about an hour; serve the day of baking. POT APPLE PIE — Put a quart of water in a kettle with 2 cups of sugar, a saltspoon of salt and 6 tart apples, pared, quartered and cored; let them cook in the syrup until they look like preserves, then make a baking-powder crust, without shortening, cut it in rounds with a biscuit^cutter, put it in the kettle, add a jpiece of butter the size of an egg, and more water if the syrup is much reduced; cover, and cook 20 minutes. Turn into a deep dish to serve. DRIED APPLE PIE.— The dried apples should be soaked over night, then slowly stewed, in just water enough to cover them, for 2 or 3 hours, especially those dried in the old-fashioned way, and which are preferred by many cooks to those that are bleached. When soft, stir to a mash with a spoon, or work the apple through a coarse colander; season to taste with sugar and spices, and bake in two crusts. A few dried raspberries, or a little raspberry jam is a great improvement in dried apple pies. A good way to treat dried apples is to soak them over nighb, tnen cover with boiling water, and stew soft. A little sour cider or lemon juice may be added if they are not tart enough, and a fine flavor will be imparted by adding a little orange peel when they are about half stewed; then add sugar and nutmeg to season, and strain through a colander. APPLE CUSTARD PIE.— Take 2 cups sweet milk, 2 cups apple sauce, 3 eggs; flavor and sweeten, and bake with an under crust only. This wiU make 2 small or 1 large pie. Apple Custard No. 2.— Take | cup melted butter, 2 cups sugar, 3 cups stewed apples, 4 eggs beaten separately. Bake in pie=plates in bottom crusts only. APPLE PIE A LA MODE.— Take a good apple pie, warm it, and spread ice cream over the top 1 inch thick, and serve at once. PIES 303 BANANA PIE. — Slice the bananas thinly, put over them the grated peel and juice of a lemon, and let them lie in the acid for an hour before using; then sweeten to taste, and bake in two crusts. CARROT PIE.— To 1 lb. of carrots, boiled and mashed through a colander, add 2 eggs, and rich milk or cream to make quite thin; flavor to taste with sugar, cinnamon and nutmeg; put it into 2 pie- plates lined with rich paste, and bake in a quick oven. CHERRY PIE. — Pit the cherries and be careful to reject all that are wormy; place them on a nice under crust, sweeten to taste and mix a teaspoon of corn=starch with the sugar, or a tablespoon if the cherries are large and juicy. Bake in two crusts, or as a tart with strips of paste twisted and placed over it in diamond shape. Eat cold, with sugar sifted over the top. DRIED CHERRY PIE.— Use a pie-'plate that will hold 1 pint, line with rich paste; take 1 teacup of sugar and put | of it on the under crust, roll 2 soda crackers fine, put ^ on the sugar, and 1 tea- cup of cherries strewn evenly on the cracker; now add a piece of butter half the size of an egg, and cover with the remainder of the sugar and cracker; when the top crust is ready to put on, add 1 tea- cup of cold

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