The Master Recipe for Pastry

Ingredients

• 2 cups pastry flour
• ¥g teaspoon Royal Baking Powder
• 14 teaspoon salt
• 1% cup shortening
• 5 - 6 tablespoons ice water

Method

1. 1

   Sift together dry ingredients; add shortening, mixing in with a fork or finger tips, until crumbly in appearance.

2. 2

   Add water, a spoonful at a time, mixing until dry mixture is moistened just enough to hold it together.

3. 3

   Work lightly with hands until smooth.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 33. The excerpt below is the record exactly as published.

2 cups pastry flour 1 teaspoon Royal Baking Powder 4 teaspoon salt 6 tablespoons shortening 1 egg yolk 14g cup milk chopped or sliced fruit Sift dry ingredients; add shortening; mix in lightly with a fork. Add egg yolk to milk; add to dry mixture to make soft dough. Roll half the dough 14 inch thick; eut into quarters. Fit each into muffin pan; fill with fruit; sweeten to taste. Pinch edges together on top. Repeat with remaining dough. Bake in hot oven at 425° F. 15 minutes; reduce heat to 375° F. and bake 15 minutes longer. Apples, peaches, rhubarb, strawberries, etc., may be used. Makes 8. Apple Cobbler ¥% recipe Rich Tea Biscuits (page 4) 4 cups sliced or chopped apples 14 cup sugar 1g teaspoon cinnamon 14 teaspoon nutmeg 1144 tablespoons water 14% tablespoons butter Make the rich biscuit dough as di- rected, using egg yolk only and 14 cup milk. Pat out % inch thick to make an 8-inch square. Grease a deep baking pan; put the apples in it; sprinkle with sugar and spices. Add water; dot with butter. Place the square of ‘dough on top. Bake in moderate oven at 400° F. until crust is done and apples are tender, about 30 minutes. Cut into squares; serve warm with a pudding sauce. Makes 9 servings. Blueberry Roly Poly 1 recipe Rich Tea Biscuits (page 4) 1 cup blueberries 14 cup sugar Make rich biscuit dough as directed. Roll out on floured board into an oblong piece about 1% inch thick. Sprinkle with berries mixed with sugar. Roll up to make a long roll. Bake in greased shallow pan in moderate oven at 375° F. about 45 minutes. Siice and serve warm with pudding sauce or vanilla ice cream. Blackberries, raspberries, strawberries ena fruits may be used. Makes f rol. Empress Pudding 1g cup shortening 34 cup sugar 2 egg whites 11% cups pastry flour 2 teaspoons Royal Baking Powder Y% teaspoon salt 4g teaspoon vanilla extrac ¥% cup mi 4% teaspoon each cinnamon and nutmeg 4 tablespoon molasses Cream shortening; add sugar slowly, mixing in well. Add unbeaten egg whites one at a time, beating well after each addition. Sift together flour, baking pow- der and salt; add alternately with milk to first mixture. Add flavoring. To % this mixture add cinnamon, nutmeg and molasses. Put into greased pudding mould, a spoonful of light mixture then a spoonful of dark mixture alternately as for marble cake. Cover tightly and steam for two hours. Serve with Fig and Sherry Sauce (page 32). Makes 1 large pudding. Steamed Chocolate Pudding - lf cup shortening 34 cup sugar 1 egg 4 teaspoon vanilla extract 214 squares unsweetened chocolate, melted 2 cups pastry flour 414 teaspoons Royal Baking Powder lf teaspoon salt 1 cup milk Cream shortening; add sugar slowly. Add egg and flavoring; beat well. Add melted chocolate. Sift together dry in- gredients; add alternately with milk to first mixture. Pour into a large or several small well-greased moulds; cover tightly; steam 2 hours. Serve with whipped cream or Ice Cream Sauce (page 32). Makes 1 large or 12 small puddings. Use Level Measurements in all Royal Recipes $2 Royal Baking Powder Leaves No Bitter Taste Orange Marmalade Puddings 11% cups flour 2 tablespoons sugar 3 teaspoons Royal Baking Powder ¥g teaspoon salt 6 tablespoons water 1 egg 14 cup melted shortening 4 cup orange marmalade Sift together dry ingredients; add water, well beaten egg and melted but- ter. Mix well; fold in orange marmalade. Put one teaspoon orange marmalade in bottom of small well-greased moulds. Half fill with mixture; cover tightly and steam for 30 minutes. Makes 10. Steamed Fig Pudding 14 cup shortening 1 cup sugar 1 egg 1 teaspoon vanilla extract 2 cups flour 4 teaspoons Royal Baking Powder 4 teaspoon salt 1 cup milk 14% cups chopped figs Cream shortening; add sugar slowly, beating in well. Add egg and vanilla ex- tract; mix well. Add sifted dry ingredi- ents alternately with miik. Add figs. Pour into greased pudding mould; cover tightly and steam for 2 hours. Serve with any pudding sauce desired. Christmas Fruit Pudding 21% cups flour 14 teaspoon soda 38 teaspoons Royal Baking Powder teaspoon salt teaspoon nutmeg teaspoon cinnamon cup beef suet, finely chopped, or cup butter, melted 1 cup molasses 1 cup seeded raisins, floured 1 cup milk 14% cup currants, floured ¥4 cup citron, siiced NR Xoo Net et Ne bo BON HBA BON DON Sift dry ingredients twice. Add the other ingredients in the order given. Pour into buttered moulds; steam 2 hours. Serve with Hard Sauce or other pudding sauce. Makes 4 small puddings. Pudding Sauces Hard Sauce 14 cup butter 1 cup powdered or confectioner’s sugar 4 teaspoon flavoring extract Cream butter until very light; add sugar very slowly, beating until light and creamy. Add flavoring and beat -again. Grate nutmeg or orange peel on top. Ice Cream Sauce 1 egg few grains salt 3 tablespoons sugar 14 cup heavy cream 1 teaspoon vanilla extract Beat egg white with salt until stiff; add sugar gradual'y and continue beating. Add egg yolk, beating in well. Beat cream until stiff; add egg mixture. Add vanilla extract. Mocha, maple, or almond flavoring may be used if desired. Lemon Sauce 14 cup sugar 2 tablespoons flour 384 cup cold water 2 tablespoons butter grated rind and juice of 1 lemon 1 egg yolk Mix together sugar and flour; add water and stir until smooth; add butter and lemon rind; boil 5 minutes, stirring constantly until thick. Add lemon juice and slightly beaten egg yolk. Cook two minutes longer. Use warm or cold. Fig and Sherry Sauce 2 tablespoons sugar 2 tablespoons cornstarch 34 cup water 2 tablespoons orange juice 14 cup cooking sherry or orange juice 34 cup chopped figs Mix together sugar and cornstarch; add water and boil 5 minutes; add orange juice, figs and sherry. Serve warm. Creamy Chocolate Sauce 1% cup sugar 1 teaspoon cornstarch 144 cup water 144 cup white corn syrup 1 square unsweetened chocolate 1 tablespoon butter Mix sugar and cornstarch together; add water slowly; add corn syrup and chocolate. Cook about 15 minutes, until slightly thickened. Add butter; cool. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 33 Pastry and Pies The Master Recipe 2 cups pastry flour ¥g teaspoon Royal Baking Powder 14 teaspoon salt 1% cup shortening 5 - 6 tablespoons ice water

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