Rough Puff Pastry

Ingredients

• 1 lb. Flour
• 6 oz Butter
• a few drops Lemon Juice
• some very cold Water

Method

1. 1

   Sifted flour is lighter, so place through sieve; break butter into pieces about size of walnut with floured fingers, not to touch butter.

2. 2

   Pour in water very slowly, mixing with other hand and quickly, till proper consistency.

3. 3

   Dredge flour on board and rub well in.

4. 4

   Roll out into long strip.

5. 5

   Fold over in 3, roll lengthwise, repeating 4 times.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 117. The excerpt below is the record exactly as published.

1 lb. Flour, a little Salt, 3 oz. boiling Sxiet, 2 oz. boiling Lard. Mix with l)oiling water. Dripping: Crust. \ lb. .Flonr, lb. Dripping, pinch Salt, 1 teasijoonful Baking Powder (to counteract any flavouring of dripping). ^ Beef dripping is best. Shred dripping if liard. Make witli cold water, rather moist, as for flaky pastry. Farola Pastry. 3 oz. Flour, 3 oz. Marshall’s Farola, small 1 teaspoonful Baking Powder, and 3 oz.' Bul:ter. Mix flour, farola, and baking powder. Bub in tlie butter. Add just enough cold water to make paste, and don't handle more than is necessary. Roll out once, | inch thick. Fjaky Paste (1). ^ lb. Flour, 1 teaspoonful Baking Powder, i lb. Butter, and whites of one or two Eggs. Switch whites to froth, and mix flour with whites and about 1 gill cold wniter to a nice paste. Roll out and place ly of butter cut in small i^ieces over this ; sprinkle a little Hour over. Fold in 3 ; roll out. Place second of butter in similar manner, and so a third time. Flaky Paste (2). i lb. Flour, 7 oz. Butter, White of Egg, a little Leinon Juice, and cold Water. Whip white of egg to stiff froth with a pinch of salt. Add the flour with lemon juice, and a few drops cold water. Roll out to about a foot. Take the seventh part of butter and divide into small pieces, and so on till all the butter is used. German Pastry. 4 teacupfuls Flour, 6 or 4 oz. Butter, 4 oz. fine Sugar, a little Salt, 2 tea- spoonfuls Baking Powder, 2 Eggs, 3 or 4 tablespooiifuls of Milk. Rub butter well with the fingers in flour • add sugar, salt, powder ; then add j'our eggs, well switched, with the milk ; mix well, turn out TRIED FAVOURITES COOKERY BOOK. 1 23 on your boui'd, luivo it dry, iind do not kiioad it ] roll out, und cox’cr your dish, or make into tartlets. Remember to keep back a little of the egg to brush over the top whenever you take it out of the oven. Genoese Pastry. 6 oz. Flour, 8 oz. Castor Sugar, C oz. Butter, 7 tiggs. Put eggs in basin with the sugar, and whip over hot water in another basin for about 25 minutes, till you get a thick substance like cream. Melt butter and sift flour j add a few drops flavouring. Mix very lightly. Pour into well-greased shallow round tin lined with well-buttered paper, and bake ^ hour. (Butter tin and paper with scum from melted butter.) This will keep in tin any length of time, and is capital to have ready for any emergency, say, in the country. It makes delicious sandwiches, puddings, or gateau. You might cut out in shapes, each a size smaller tlian the other. >Spread lueserved fruit or jam between each layer, cover with whippcnl cream; decoi'ate with dried cherries, angelica, or pistacliio nuts, itc. Ita.(ian Pastry. 4 lb. Flour, 2 oz. Butter, 3 oz. powdere<l Almonds, 2 oz. powdered Sugar, 2 tablespoon fills Orange Flower Water, 1 Egg, i teaspoonful Baking Powder, and a little Cream if neces.sarv. Rub flour and butter, sugar, and almonds well together witli tips of fingers ; must be done very lightly to pi-event oil from almond curdling. Beat egg to froth, add orange flower water, and, if need be, the cream. Beat all to stiff dough. Turn on floured board, and work slightly. Only roll once. Roll out, and cut in shapes. Cook on greased tin in moderate oven till paste is a pale brown colour. 8ift plenty sugar over, and cool in a hot atmosphere. Serve separately, or spread a little jam on one side, with whipped white of egg and sugar, like a meringue mixture, and dry in oven ; or a little jam between, and stick two together. If you do not use powdered almonds, shell, chop, and pound others well. Must not be in lumps, or appearance spoiled. Ligfht Pastry for Boiled Puddings (Delicious). .3 tablespoonfuls Flour to 1 tablespoonful finely niinceil ,Suet, Salt, and Ctea- spoonful Baking Powder, I gill of Water. Mix well, but do not knead or roll out. Take knife and cut rft’ little pieces and cover a buttered basin, also the top ; rover over witli buttered paper. Puff Pastry (1). } lb Floi^ 1 lb. Fresh Butter, 1 yolk Egg, 1 teaspoon Lemon Juice Salt Cold Water. ’ ’ Squeeze the Initter in a floured cloth to remove any moisture • put the flour into a bowl, add the salt, make a hole in the' centre, and add the yolk of egg, lemon juice, and water enough to mix to a'-finn paste. Work it until smooth, then roll it out thinlv, place the butter pn one-half the paste, fold the other, and press the edges together Ret It stand in a cool place 15 minutes ; now roll it out into a long piece, fold it in three, turn the edges towards jmu, roll again fold in three and set aside for another 15 minutes. Repeat this till the paste has been rolled six times since adding the butter. The seventh time the paste must be rolled to required thickries.s. 124 TRIED FAVOURITES COOKERY BOOK. Puff Pastry (2). 1 lb. of Flour, 1 lb. of Butter or Lard. _ Mix a little salt with the flour if lard is used, and make it into a stiff paste with cold water. Koll the paste out to the size of a meat plate, and place the fat on it. After having worked it with the hand into a ball, using a little flour, put it away in a cool place for 1 hour ; then roll it out four times ; repeat this rolling out twice, letting the paste lie 1 hour between each turn. Then use. Puff Pastry (3). r lb. butter and 1 lb. flour mixed with butter-milk ; roll, and fold three times. Rou^h Puff Pastry. I lb. Flour, 6 oz Butter, a few drops Lemon .Juice, some very cold Water

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