Puff Paste

Ingredients

• 2 T butter
• enough ice water to make a paste

Method

1. 1

   Work 2 tablespoons of butter into flour, then add enough ice water to make a paste.

2. 2

   Toss onto a floured board and roll out to 3/4 inch in thickness.

3. 3

   Spread with 1/3 of the remaining butter, fold, and chill.

4. 4

   Repeat the rolling and buttering process two more times, chilling thoroughly before baking in a very hot oven.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 238. The excerpt below is the record exactly as published.

enough ice water to make a paste. Toss onto a floured board and roll out to 34 "ich in thickness, keeping the paste oblong in shape. Spread generously with y^ of the remain- ing butter. Fold, bringing the upper half over to the center, then the lowei half up to the center, then the right side, then the left, each brought to the center ; then double. Place 430 LESSONS IN COOKING in a cold place for 5 m or longer, then roll out, spread with another third of the butter and proceed as before. Chill, roll out again and spread with the last third of butter. Thor- oughly chill before baking. Bake in a very hot oven, having the heat from the bottom more intense than from the top. Patty Shells Roll puff paste % inch thick, cut with a round patty cut- ter, or doughnut cutter dipped in flour. Chill until the paste is stiff, then place on iron or tin sheet covered with brown paper, and bake 25 m in a hot oven. The shell should have risen to its full height in 12 to 15 m, and have become somewhat brown. The pieces cut from the cen- ters should be baked and used for patty covers. Fish Chowder Skin and bone a 3 lb. fish and cut into inch cubes. Cover bones and trimmings with cold water and simmer for I/2 h. Cut a 2 inch cube of salt pork into small pieces, try out, add I medium sized onion cut fine and fry for 5 m, then strain the fat into a stew pan. Parboil i qt. of sliced potatoes for 5 m, then drain and add layers of fish and potatoes to the fat. Season each layer with salt and pepper. Strain the liquor in which the fish bones have been cook- ing over all and cook about 20 m until fish and potatoes are tender. Then add i^ pts. scalded milk and 4 or 5 hard tack splits (water crackers). If desired thicker, sprinkle a little flour between each layer. Clam Chowder is made in the same way. Quick Frosting To 3 T fruit juice or cream add confectioner's sugar until it is the right consistency to spread and beat well. A speck of salt brings out the flavor. Hot water may be used and flavored with extracts — vanilla, almond, lemon, etc. Chocolate Fudge Frosting Mix together 1% c sugar, 3^ c powdered cocoa, or i square grated chocolate, and % t salt. Add ^ c milk and boil without stirring to the soft ball stage (see page 117). Add iy2 T butter

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