1259. Almond-Paste, Another Method

Ingredients: - Two pounds of fine-sifted sugar, eight ounces of pounded almonds, and one ounce of steeped gum-dragon.

When the ingredients have been prepared as directed in the foregoing case, work about half the sugar in with the gum ; then work the almonds with part of the remainder, add both together, and manipulate them with the remaining portion of the sugar, until the whole is thoroughly incorporated. If the paste is not stiff enough, a little more fine-sifted sugar should be filied in. In order to obtain this paste of a pure and dazzling whiteness, a very small quantity of cobalt blue, in powder, may be worked in with it, the color must be first mixed on a plate with a drop of water, preparatory to its being used.

Note. - About one-third part of starch, or hair powder, may be used to work in with this kind of almond paste; this addition makes it less brittle, and consequently increases the facility of using it to cast mouldings, cutting out borders, etc. When, however, starch powder is introduced, double the usual quantity of gum-dragon is required.

1260. Gum-Paste

Ingredients: - Two ounces of gum-dragon, one pound of fine-sifted sugar, and one pound of starch powder.

First, steep the gum-dragon in a small basin with nearly half a pint of water, cover it over with paper, and put the basin in a warm place : when the gum has absorbed all the water, press it through a cloth as directed for the almond paste, then work it on the marble slab with the palm of the hand, mixing in the sugar at intervals; when the gum has absorbed all the sugar, the powder must be gradually worked in with it. The whole, when finished, should have the appearance of a very stiff compact smooth paste. Then gather it up into a round ball, put it on a plate covered with a basin, and keep it in a damp place, to prevent its becoming dry and hard.

1261. Puff-Paste

Ingredieets: - One pound of flour, one pound of butter, the yolk of an egg, a tea-spoonful of salt, and about half a pint of water.

Place the flour on the pastry-slab, spread it out in the centre, so as to form a well, in which place the salt, a small piece of butler, the yolk of an egg, and about two-thirds of the quantity of water required to mix the paste; spread out the fingers of the right hand, and mix the ingredients together gradually with the tips of the fingers, adding a little more water, if necessary ; when the whole is thoroughly incorporated together, sprinkle a few drops of water over it, and work the paste to and fro on the slab for two minutes, after which it should be rather soft to the touch, and present a perfectly smooth appearance.

The paste, thus far prepared, must now be spread out on the slab with the hands, and after the butter has been pressed in a cloth, to extract any milk it may contain, it should be placed in the centre of the paste, and partially spread, by pressing on it with the cloth ; the four sides should then be folded over so as entirely to cover the butter; a little Hour must next be shaken under and over it, and the paste should be shaped in a square form, measuring about ten inches each way, by pressing it out with the hand; it should then be placed on a clean baking-sheet, laid on some pounded rough ice,* and a deep sautapan also filled with ice should be placed upon it: by these means the paste will be kept cool and firm. About ten minutes after the paste has been made, take it from the ice and place it on a marble slab, shake a little flour over and under it, and then roll it out about two feet long, and ten inches wide; observing that the paste must be kept square at both ends, as much of the success depends on due attention being paid to the turning and folding. The paste should then be laid in three equal folds, and after these have been rolled over to cause them to adhere together, the paste must next be turned round in the opposite direction and rolled out again in the same manner as before; it should then be put back on the ice, and after allowing it to rest for about ten minutes or a quarter of an hour, roll it out again, or, as it is technically termed, give it two more turns; the paste must now be put back on the ice, and again rolled twice or three times, as the case may require, preparatory to its being cut out for whatever purpose it may be intended.

■ In the summer season it is impossible to insure success in making puff-paste, unless rough ice be used to further that end, it being a mutter of the first necessity that it should be kept cool and firm : two requisites that tend materially to facilitate the working of the paste, and also contribute very considerably to give to it that extraordinary degree of elasticity, when exposed to the heat of an oven, so well known to experienced pastrycooks. Apiece of puff-paste, a quarter of an inch thick, when baked, will rise to the height of two inches - thus increasing in volume eight times. To effect this properly, it is necessary to procure three oblong tin pans, of the following dimensions: the first should measure 20 inches by 16, depth .'! inches ; the second, 18 inches by 14, depth 2 inches; and the third, 16 inches by 12, depth 3 inches. Place some pounded rough ice in the largest, then set the second-sized tin on this, with the puff-paste in it: lastly, put the smallest pan, also filled with ice, on the top of the paste: by this method puff-paste may be easily made to perfection during the hottest days of summer.

In winter, the use of ice may, of course, be dispensed with. In extreme cold weather, when the butter is very hard, it will be necessary to press it in a cloth or on the slab, to give it more expansion, and thus facilitate its incorporation with the paste. Care must be taken, in mixing the paste, not to make it too stiff, especially in summer, as. in that case, it becomes not only troublesome to work, but it also affects its elasticity in baking.