Transparent Paste for Tarts

Ingredients

• three-quarters of a pound of best salt butter
• a pound of dried and sifted flour
• a well-beaten egg

Method

1. 1

   Wash butter in water, melt it gently without oiling, then stir in beaten egg and flour.

2. 2

   Roll out thinly, line tartlet tins, brush with water, sift sugar on top, and bake for about ten minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1107. The excerpt below is the record exactly as published.

a pound of dried and sifted flour into a bowl, and mix with it haK a tea-spoonful of salt and a table-spoonful of powdered sugar. Rub half a pound of butter, or butter and lard, into the flour, and make it into a paste by stirring in rather more than a quarter of a pint of water or milk : the yolks of two eggs may be added or not. Roll the paste out, give it two or three turns, and bake as soon as possible. Probable cost, lOd. per pound. Paste, Short, for Tarts and Fruit Pies (another way). — Mix a small tea-sjwonful of salt with a pound of diied flour. Rub in four ounces of butter and four ounces of lard or good beef dripping. Add a tea-spoonful of baking- powder, and a table-spoonful of powdered sugar. Make the whole into a stifi: paste hy stirring in a little water, roll it out two or three times, and it is ready for use. Time, ten minutes to prepare. Probable cost, 9d. Paste, Short, for Tarts and Fruit Pies (another way). — To one pound and a quarter of fine flour add ten ounces. of fresh butter, the yolks of two beaten eggs, and three ounces of sifted loaf sugar; mix up together with half a pint of new milk, and knead it well. Tliis crust is frequently iced. Paste, Suet, for Boiled Puddings. — Chop very finely six ounces of beef suet, freed from skin and sinew, and whilst chopping it keep dredging a little flour over it. Mix with it one pound of flour, and add as much cold water as wiU make the mixture up into a firm smooth paste. RoU it out, and it is ready for use. If a richer crust be required, a larger proportion of suet may be used, but this is quite good enough for ordinary pur- poses. Time, ten minutes to prepare. Pro- bable cost, 4d. Paste, Suet, for Boiled Puddings (another way). — Pick and chop very fine half a pound of beef suet, add to it one pound and a quarter of flour, and a little salt; mix it %vith half a pint of milk or water, and beat it well with the rolling-pin, to incorporate the suet with the flour. Paste, Transparent, for Tarts, &c. —Wash three-quarters of a pound of best salt butter in two or three waters, and press it well to free it from moisture. Put it in a saucepan over a gentle fire, until it ia melted without PAS ( 516 ) PAS being oiled, then set it aside, and when it is nearly cold, stir into it a well-beaten egg

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