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page 287
not have these meet. Double the paste, pound lightly, and roll down to about
one-third of an inch in thickness. Fold as before, and roll down again. Repeat
this three times, if for pies, and six times if for vol-au-vents, patties tarts,
etc. Place on the ice, to harden, when it has been rolled the last time. It
should be in the ice-chest at least an hour before being used. In hot weather,
if the paste sticks when being rolled down, put it on a tin sheet, and place on
ice. As soon as it is chilled, it will roll easily. The less flour you use in
rolling out the paste, the tenderer it will be. No matter how carefully every
part of the work may be done, the paste will not be good if much flour is used.
--Maria Parloa.
SOYER'S RECIPE FOR PUFF-PASTE.
To every pound of flour allow the yolk of one egg, the juice of one lemon, half
a saltspoonful of salt, cold water, one pound of fresh butter.
Put the flour on to thepaste-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
buttermilk from the butter, wring it in a cloth, and roll out the paste; place
the butter on this, and fold the edges of the paste over, so as to hide it; roll
it out again to the thickness of a quarter of an inch; fold over one-third, over
which again pass 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 half an hour; then roll twice more, turning it as before;
place it again upon the ice for a quarter of an hour, give it two more rolls,
making seven in all, and it is ready for use when required.
RULE FOR UNDER CRUST.
A good rule for pie-crust for a pie requiring only an under crust,--as a custard
or pumpkin pie,--is: Three large tablespoonfuls of flour sifted; rubbing into it
a large tablespoonful of cold butter, or part butter and part lard, and a pinch
of salt, mixing with cold water enough to form a smooth, stiff paste, and rolled
quite thin.
PLAIN PIE-CRUST.
Two and a half cupfuls of sifted flour, one cupful of shortening, half butter
and half lard, cold; a pinch of salt, a heaping teaspoonful of baking-powder,
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