Part 144 (2/2)

COMMON PASTE, for Family Pies.

1207. INGREDIENTS.--1-1/4 lb. of flour, 1/2 lb. of b.u.t.ter, rather more than 1/2 pint of water.

_Mode_.--Rub the b.u.t.ter lightly into the flour, and mix it to a smooth paste with the water; roll it out 2 or 3 times, and it will be ready for use. This paste may be converted into an excellent short crust for sweet tart, by adding to the flour, after the b.u.t.ter is rubbed in, 2 tablespoonfuls of fine-sifted sugar.

_Average cost_, 8d. per lb.

TO KEEP b.u.t.tER FRESH.--One of the best means to preserve b.u.t.ter fresh is, first to completely press out all the b.u.t.termilk, then to keep it under water, renewing the water frequently, and to remove it from the influence of heat and air, by wrapping it in a wet cloth.

FRENCH PUFF-PASTE, or FEUILLETAGE.

(Founded on M. Ude's Recipe.)

1208. INGREDIENTS.--Equal quant.i.ties of flour and b.u.t.ter--say 1 lb. of each; 1/2 saltspoonful of salt, the yolks of 2 eggs, rather more than 1/4 pint of water.

_Mode_.--Weigh the flour; ascertain that it is perfectly _dry_, and sift it; squeeze all the water from the b.u.t.ter, and wring it in a clean cloth till there is no moisture remaining. Put the flour on the paste-board, work lightly into it 2 oz. of the b.u.t.ter, and then make a hole in the centre; into this well put the yolks of 2 eggs, the salt, and about 1/4 pint of water (the quant.i.ty of this latter ingredient must be regulated by the cook, as it is impossible to give the exact proportion of it); knead up the paste quickly and lightly, and, when quite smooth, roll it out square to the thickness of about 1/2 inch. Presuming that the b.u.t.ter is perfectly free from moisture, and _as cool_ as possible, roll it into a ball, and place this ball of b.u.t.ter on the paste; fold the paste over the b.u.t.ter all round, and secure it by wrapping it well all over.

Flatten the paste by rolling it lightly with the rolling-pin until it is quite thin, but not thin enough to allow the b.u.t.ter to break through, and keep the board and paste dredged lightly with flour during the process of making it. This rolling gives it the _first_ turn. Now fold the paste in three, and roll out again, and, should the weather be very warm, put it in a cold place on the ground to cool between the several turns; for, unless this is particularly attended to, the paste will be spoiled. Roll out the paste again _twice_, put it by to cool, then roll it out _twice_ more, which will make 6 _turnings_ in all. Now fold the paste in two, and it will be ready for use. If properly baked and well made, this crust will be delicious, and should rise in the oven about 5 or 6 inches. The paste should be made rather firm in the first instance, as the ball of b.u.t.ter is liable to break through. Great attention must also be paid to keeping the b.u.t.ter very cool, as, if this is in a liquid and soft state, the paste will not answer at all. Should the cook be dexterous enough to succeed in making this, the paste will have a much better appearance than that made by the process of dividing the b.u.t.ter into 4 parts, and placing it over the rolled-out paste; but, until experience has been acquired, we recommend puff-paste made by recipe No.

1205. The above paste is used for vols-au-vent, small articles of pastry, and, in fact, everything that requires very light crust.

_Average cost_, 1s. 6d. per lb.

WHAT TO DO WITH RANCID b.u.t.tER.--When b.u.t.ter has become very rancid, it should be melted several times by a moderate heat, with or without the addition of water, and as soon as it has been well kneaded, after the cooling, in order to extract any water it may have retained, it should be put into brown freestone pots, sheltered from the contact of the air. The French often add to it, after it has been melted, a piece of toasted bread, which helps to destroy the tendency of the batter to rancidity.

SOYER'S RECIPE FOR PUFF-PASTE.

1209. INGREDIENTS.--To every lb. of flour allow the yolk of 1 egg, the juice of 1 lemon, 1/2 saltspoonful of salt, cold water, 1 lb. of fresh b.u.t.ter.

_Mode_.--Put the flour on to the paste-board; make a hole in the centre, into which put the yolk of the egg, the lemon-juice, and salt; mix the whole with cold water (this should be iced in summer, if convenient) into a soft flexible paste, with the right hand, and handle it as little as possible; then squeeze all the b.u.t.termilk from the b.u.t.ter, wring it in a cloth, and roll out the paste; place the b.u.t.ter on this, and fold the edges of the paste over, so as to hide it; roll it out again to the thickness of 1/4 inch; fold over one third, over which again pa.s.s the rolling-pin; then fold over the other third, thus forming a square; place it with the ends, top, and bottom before you, shaking a little flour both under and over, and repeat the rolls and turns twice again, as before. Flour a baking-sheet, put the paste on this, and let it remain on ice or in some cool place for 1/2 hour; then roll twice more, turning it as before; place it again upon the ice for 1/4 hour, give it 2 more rolls, making 7 in all, and it is ready for use when required.

_Average cost_, 1s. 6d. per lb.

VERY GOOD SHORT CRUST FOR FRUIT TARTS.

1210. INGREDIENTS.--To every lb. of flour allow 3/4 lb. of b.u.t.ter, 1 tablespoonful of sifted sugar, 1/3 pint of water.

_Mode_.--Rub the b.u.t.ter into the flour, after having ascertained that the latter is perfectly dry; add the sugar, and mix the whole into a stiff paste, with about 1/3 pint of water. Roll it out two or three times, folding the paste over each time, and it will be ready for use.

_Average cost_, 1s. 1d. per lb.

ANOTHER GOOD SHORT CRUST.

1211. INGREDIENTS.--To every lb. of flour allow 8 oz. of b.u.t.ter, the yolks of 2 eggs, 2 oz. of sifted sugar, about 1/4 pint of milk.

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