Tip Top Pastry

Ingredients

• ¥% teaspoonful salt
• % cupful Crisco
• 1% teaspoonfuls baking powder
• 2% cupfuls flour
• 1 teaspoonful lemon juice
• Cold water

Method

1. 1

   Sift and mix together flour, salt, and baking powder.

2. 2

   Rub in Crisco with finger tips.

3. 3

   Chill two hours.

4. 4

   Then take out 0.5 cupful, and to remainder add lemon juice and cold water gradually to make stiff paste.

5. 5

   Knead lightly and roll into long narrow strip.

6. 6

   Sprinkle dough with half of reserved mixture and fold so as to make 3 layers.

7. 7

   Turn half way round, roll again into strip, sprinkle with rest of mixture and fold as before.

8. 8

   Roll and fold twice more, and pastry is ready for use for cakes, puddings, or pies.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 46. The excerpt below is the record exactly as published.

Tip Top Pastry ¥% teaspoonful salt % cupful Crisco 1% teaspoonfuls baking powder Cold water 2% cupfuls flour 1 teaspoonful lemon juice

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