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Classic
Cook Books
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page 132
CHAP. XI.
OF PASTRY.
To make Pastry for Tarts.
TAKE two pounds and a half of butter, to three pounds of flour, and half a pound
of fine sugar beaten; rub all your butter in the flour, and make it into a paste
with cold milk, and two spoonfuls of brandy.
Puff Paste.
Take a quarter of flour, and a pound and a half of butter; rub a third part of
the butter in the flour, and make a paste with water; then roll out your paste,
and put your butter upon it in bits, and flour it; then fold it up, and roll it
again; after this, put in more butter; flour it, and fold it up again; then put
the rest of the butter in, flour it, fold it, and roll it twice before you use
it.
Paste for raised Pies.
To half a peck of flour, take two pounds of butter, and cut it in pieces in a
sauce-pan of water over the fire, and when the butter is melted, make a hole in
the flour, skim off the butter, and put it in the flour, with some of the water:
then make it up in a stiff paste, and if you do not use it presently, put it
before the fire in a cloth.
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Classic
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