Short Pastry

Ingredients

• 1½ oz. of fat
• 3 oz. of flour
• 1 teaspoonful of water

Method

1. 1

   Cut the fat finely with a knife and mix with flour.

2. 2

   Add water, using a teaspoon of water for each ounce of flour.

3. 3

   Make turnovers or flat tarts, using treacle stiffened with bread crumbs and ginger.

As published

This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 20. The excerpt below is the record exactly as published.

short pastry. The best fat for children’s use is good fresh hard dripping or * vegetaline,’ which may be cut up very finely with a broad flat knife, and never touched with the hands. The proportion of ij oz. of fat to 3 oz. of flour is the most successful, and then a little baking-powder may be used. Great care must be exercised not to allow the children to mess it about with their hands. The teacher may show the class that fingers can be used to rub in fat as well as showing them that the fat can be cut up with a knife, but it is well to let children practise the latter only at the first lesson. The addition of the water is often a great difficulty, but a teaspoonful of water

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