Puff Paste for Tarts

Ingredients

• One cup of Dousman's Best Patent flour
• 1 cup of lard
• 1 teaspoonful of sugar
• 1 teaspoonful of baking powder
• 1 teaspoonful of water
• white of 1 egg

Method

1. 1

   Mix ingredients and set on ice for 1 hour.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 62. The excerpt below is the record exactly as published.

d 1 cup of Dousman's Best Patent flour. Cook 2 minutes, stirring thoroughly. Remove from fire and beat in 4 eggs — one at a time — drop on buttered tins and bake 35 minutes in a moderate oven in a Jewel Range. Makes 1 dozen puffs. Filling. — Scald 1 pt. of milk. Mix % cup of sugar, scant % cup of Dous- man's Best Patent flour, i/> saltspoon of salt, 2 eggs, and add this to hot milk. Cook 20 minutes in double boiler, stirring constantly. Cool, add 1 teaspoon of vanilla. Mrs. a. W. Haidle. Cream Puffs. One pt. of boiling water, i/o cup of butter, 1 cup of sifted Dousman's Best Patent flour, 3 eggs. Place boiling water on stove and add to it the butter, then the flour ; remove from stove and put in an earthen dish and beat until cold. When cold add the eggs 1 at a time and beat until all are mixed in. Then drop into a but- tered pan and bake 20 minutes or more in a quick oven in a Jewel Range. Take about a tablespoonful of batter for each puff. When cold slit open and add the cream or custard. Mrs. H. F. Handford. Cream Puffs. Put into a large-sized saucepan half a cup of butter and one cup of hot water; set it on the fire, and when the mixture l)egins to boil turn in a ])int of sifted flour at once, beat and stir until it is very smootli and leaves the pan. Remove from fire, and when cool add five eggs that have been well beaten, first the yolks and then the whites, also a little salt. Then set in a warm pli^ee for half an hour, stirring fre- c|uently. Drop on buttered tiu-^ in large spoonfuls about two inches apart. Bake about twenty minutes in a quick ()V<'n. When done- they will be quite light. When cold open tlieiu on tlie side with a knife and put in as much as possible of whipped cream or custard. Mi;s. j^els. Clifton. Almond Flowers. Roll out some paste and cut out a numlx'r of round pieces with a fluted cutter. Now work up the paste again and cut out an equal number of pieces 2 sizes smaller. Brush the larger pieces over Avith white of an egg and ])lace a snuiller piece in the center. Blanch the almonds and divide them into halves. Press them slantino- into SUPKKIOK COOK BOOK 89 tlic paste, closely aroniul ilic smaller riii;^- and hake in a .Irwcl K'aiiij'e. When done, place in the centers a l)it of jelly. ^Ii;.'^. Si-iion,. Chess Cakes. One lb. snoar, V. pt. of water, lloil I ') iniiiiitcs in donhle l)oiler; add V^ "*• '^^ cocoanut and boil 1.") minutes longer. \<\i\ ' i II). of Imtter, yolks of 4 eggs, well beaten. Take from lire and add well-beaten whites of 4 eggs. Fill patty pans lined with rich pastry. Uake lightly in a -Jewel I'angc. Mns. JoiiN^ Powku. Eccles Cakes. One cup of currants. 1 cu]) of granidated sugar, 1 cup of finely chopped lemon peel, 1 piece of butter the size of an egg (large), 1 teaspoon of cinnamon, y^^ tea- spoon of ginger. AN'oik these to a i)aste. Take pnlV jiastc, roll it 14 of an inch thick. Cut this into ])ieces 3 inches square. Place some of the filling on each square and take the corner nearest you and fold over to. the opposite corner, making a triangle. Press down with ])alm of hand, l)rush top with water, sprinkle with granulated sugar, being careful the edges are fastened securely. Bake in a moderate oven in a Jewel Eange. Mrs. Gko. Fisher. New England Dried Apple Turnovers Soak apples until soft, cook until soft enough to jjut through colander, season with lemon and sweeten with sugar to taste. Make dough as for any doughnuts, cut with cookie cutter, roll thin, drop 1 tablespoon ful of dried a]:)ple sauce in center, turn once, pinch edges together very carefully and fi-y in hot lard. ]\rKS. Ht'RLINUiAMi:. Cheese Straws. Two cups grated cheese, V;{ '^'"P l)Utt('r. cayenne to taste, % cup Dousuum's Best Patent flour or enough to roll as pie crust, \-> cup warm water. Work l)utter and flour together, beat all together, roll out and cut in narrow strips and bake in a hot oven in a -Jewel Pange to a light luowu. i\Ii!S. -J. E. SuESS. Crust for Timbale Shells. For timbale shells, use \-> a |>iiit of i)ousnuin"s Ijest Patent flour, a generous gill of milk, 2 eggs, Y2 ^ teaspoon ful of salt, I/2 '^ teaspoonful of sugar and 1 table- spoonful of salad oil. Beat the eggs until light and then add the milk to them. Pour this mixture onto th.e flour and beat to a smooth batter. Add the other in- gredients and beat 2 minutes longer, i'ut the timbale iron in a kettle of hot fat for about ten minutes. Lift the iron fi'om the fat and turn it over, to drain all the grease from the timbale. Have a pan lined with brown ])aper and drop the tim- bale into this. ('ontin\U' ibis process until all the batter has been cooked. These shells will be found delicate cris|) cups. Ari'ange the shells on a dish and put into each a heaping tal)les])oonful of any kind of meat or fish cut into dice and heated in . a delicate sauce. Take the bowl of batter in the left hand and hold it near the kettle of fat; with the right hand lift the iron from the fat and dip it into the bat- ter, coating the iron about an inch deep witii the l)atter. Peturn the iron to the fat and cook the batter until it is n delicate bi-o\\ii. It will take about 1 minute. Puff Paste for Tarts. One CU]) of Doiisnuin's I'est Paie^nt flour, 1 eup of lard, 1 teaspoonful of sugar, 1 teaspoonful of baking powder, 1 teaspoonfuls of water, white of 1 egg

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