Puff-Paste

Take three quarters of a pound of flour, and an egg; wet it with water, but be careful not to put too much water at first; mix it up rather stiff, then work it in well, with the heel of your hand, until it becomes pliable, so that it will draw in strings; then take a pound of butter, and work it together until it becomes tough ; roll the paste out rather thick, put all the butter in at once, and fold the paste quite even ; then roll it out again, and fold it up in regular folds; repeat this three times, then roll it out for use ; be careful to let it all be of a thickness, otherwise it will not bake upright, but fall aside in the oven; if for pates, it should be nearly a quarter of an inch; cut out with cutters, according to your own fancy; put them on a baking sheet; brush them over with a small paste brush; dip it in yolk of an egg and a little water; be careful not to let the egg touch the sides; then take a cutter three sizes smaller than what you cut out the pates with, and cut them in the middle about half through; put them in a quick oven immediately; be particularly attentive to the oven, as they will not take many minutes in baking; if the oven is too quick, cover them with paper, to keep them from being too highly coloured; when done, take off the tops, and scoop out the soft paste from the inside, and put them on white kitchen-paper, to soak the butter from them ; they should not be filled many minutes before they are wanted; this kind of paste is used for all kinds of tartlets, and what is called small pastry, meat-pies made in dishes, volevents, pates, goodveaux, etc.

N.B. All meat-pies should be egged.

Another Way To Make Puff-Paste, Particularly In Hot Weather

Cut the butter in three equal pieces, have flour of equal weight, roll the butter in, and make as much stick to it as you can ; wet the remainder with water and egg, the same as before ; when well worked, roll the paste out, and put one third of the butter in ; fold it up, dust it with flour, and roll it out; then put half the butter that is left, fold it up, and roll it out again ; then put in the remainder of the butter, fold it up, and put it between two dishes, and leave it for half an hour, or until wanted ; then roll it out, and fold it up ; then roll it out for use.

Tart Paste, Commonly Called Short Paste

To one pound of flour rub in a quarter of a pound of butter, wet it with water and two eggs, work it up to a proper stiffness, and roll it out for use.

N. B. There should be about two table-spoonfuls of sugar to it, when it is for tarts, or any thing sweet. This is the proper paste for meat-puddings, dumplings, etc. only remember to make it without sugar.

Hot Paste For Raised Pies

To one quart of water put two ounces of butter; set it on the fire to boil; take what flour you think is requisite, break two eggs into it, and stir the butter and water with a spoon, so as to mix the egg with liquid ; then work it up well; it should be worked at least fifteen minutes, and made quite stiff; then put it in a stewpan before the fire to sweat for half an hour ; then raise your pie to any shape you please ; it is the better way to raise your pie and finish it before baking the day before you want it, as it will stand the oven better, particularly if it is a large one; but as for small ones, or cases, they may be made and baked directly: as for garnishing, your own fancy must direct you.