Puff Paste

Ingredients

• one quart of pastry flour
• one pint of butter
• one tablespoonful of salt
• one of sugar
• one and a quarter cupfuls of ice water

Method

1. 1

   Wash the hands with soap and water, and dip them first in very hot, and then in cold, water.

2. 2

   Rinse a large bowl or pan with boiling water and then with cold.

3. 3

   Half fill it with cold water.

4. 4

   Wash the butter in this, working it with the hands until it is light and waxy.

5. 5

   Shape the butter into two thin cakes, and put in a pan of ice water, to harden.

6. 6

   Mix the salt and sugar with the flour.

7. 7

   With the hands, rub one-third of the butter into the flour.

8. 8

   Add the water, stirring with a knife.

9. 9

   Stir quickly and vigorously until the paste is a smooth ball.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 121. The excerpt below is the record exactly as published.

one table-spoonful of salt. Simmer half an hour longer. Take up with a skimmer, being careful not to break it. Pour over this a cream sauce, and serve. Bscaloped Cauliflower. Cook the cauliflower one hour in salt and water. Drain, and break apart. Put a layer of the cauliflower in an escalop dish, moisten it with Bechamel or cream sauce, and sprinkle in a little grated cheese. Put in another 252 MISS PARLOA'S NEW COOK BOOK. layer of cauliflower, and continue, as directed before, until all of the vegetable is used. There should be two table-spoon- fuls of grated cheese and one pint of sauce to each head of cauliflower. Cover with bread crumbs and cheese, and dot with bits of butter. Bake half an hour in a moderate oven. Stewed Celery with Cream Sauce. Wash and scrape the tender white part of two heads of celery. Cut them in pieces about two inches long. Cover with boiling water and simmer gently half an hour. Season well with salt. Drain off the water in which the celery was cooked. Add a pint of cream sauce, and serve. Celery Stewed in Stock. Scrape, wash and cut the white* part of two heads of celery. Put in a stew-pan with one pint of stock, and sim- mer half an hour. Mix together two table-spoonfuls of but- ter and one of flour. Stir this in with the celery. Season with salt, and simmer five minutes longer. Stewed Okra. After the ends of the pods have been cut off, wash, and put on with just enough water to prevent burning (about a cupful to a quart of the okra) and a teaspoonful of salt. Simmer gently thirty minutes. Season with pepper and but- ter, and with more salt, if necessary. Okra Stewed with Tomatoes. Cut the okra in thin slices, and pare and slice the tomatoes. Have one pint of tomatoes to two of okra. Put the vegetables in a stew-pan with one teaspoonful of salt and a little pepper. Simmer half an hour. Add one table-spoonful of butter, and more salt, if needed. VEGETABLES. 253 Bscaloped Okra and Tomatoes. Prepare the same as stewed okra and tomatoes. When they have been stewing fifteen minutes add the butter and pepper, and turn into a deep dish. Cover with bread or cracker crumbs, dot with butter, and bake half an hour. Fried Egg Plant. Cut the plant in slices about one-third of an inch thick. Pare these, and lay in a flat dish. Cover with boiling water, to which has been added one table- spoonful of salt for every quart of water. Let this stand one hour. Drain, and pep- per the slices slightly, and dip in beaten egg and bread crumbs (two eggs and a pint of crumbs for a good-sized plant) . Fry in boiling fat for eight or ten minutes. The slices will be soft and moist when done. Or, the slices can be seasoned with pepper, and fried in just enough pork fat to brown them. The egg plant is sometimes stewed, and some- times baked, but there is no other mode so good as frying. Boiled Rice. One cupful of rice, one quart of boiling water, one scant table -spoonful of salt. Wash the rice in three waters, and put in the double kettle with the salt and boiling water. Boil rapidly fifteen minutes ; then pour off all the water. Cover tightly, return to the fire, and cook twenty minutes longer. The water in the under boiler must boil rapidly all the time. Rice cooked in this manner will have every grain separate. Corn Oysters. One cupful of flour, half a cupful of melted butter, three table-spoonfuls of milk, two teaspoonfuls of salt, one-fourth of a teaspoonful of pepper, one pint of grated corn. Pour the corn on the flour, and beat well ; then add the other ingredients, and beat rapidly for three minutes. Have fat 254 MISS PAKLOA'S NEW COOK BOOK. in the frying-pan to the depth of about two inches. When smoking hot, put iu the batter by the spoonful. Hold the spoon close to the fat and the shape of the oyster will be good. Fry about five minutes. New Bedford Corn Pudding. Twelve ears of corn, four eggs, a generous pint and a halt of milk, a generous teaspoonful of salt, four table-spoonfuls of sugar. Grate the corn, beat the eggs with a spoon, and mix all the ingredients together. Butter a deep earthen dish, and pour the mixture into it. Bake slowly two hours. Serve hot. When the corn is old it will take one quart of milk. If very young and milky, one pint of milk will be sufficient. Pickled Beets. Cut boiled beets in slices. Lay these in a large glass jar or earthen pot. For every beet, put in one slice of onion, one table -spoonful of grated horse-radish, six cloves, and vin- egar enough to cover. The beets will be ready to use in ten or twelve hours. They will not keep more than a week. Baked Beans. Pick one quart of beans free from stones and dirt. Wash, and soak in cold water over night. In the morning pour off the water. Cover with hot water, put two pounds of corned beef with them, and boil until they begin to split open, (the time depends upon the age of the beans, but it will be from thirty to sixty minutes) . Turn them into the colander, and pour over them two or three quarts of cold water. Put about half of the beans in a deep earthen pot, then put in the beef, and finally the remainder of the beans. Mix one tea- spoonful of mustard and one table-spoonful of molasses with a little water. Pour this over the beans, and then add boiling water to just cover. Bake slowly ten hours. Add a little water occasionally. PIES AND PUDDINGS. 255 PIES and PUDDINGS. Puff Paste. One quart of pastry flour, one pint of butter, one table- spoonful of salt, one of sugar, one and a quarter cupfuls of ice water

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