Pastry

Description

This section is from the "The Hostess Of To-Day" book, by Linda Hull Larned. Also available from Amazon: The hostess of to-day.

Pastry

Method.

All utensils and materials should be very cold. A marble slab, a glass rolling-pin, and hands as clean as those of the modern surgeon are necessities. Successful pastry can only be made with clean, cold utensils and dainty fingers.

No. 540. Plain Paste

15 cts.

A: 3 cs. sifted pastry flour, 1 tsp. salt, 1 c. lard ;

B : Ice water ;

C : 2 tbsps. butter.

Chop A with knife until in small crumbs, put in ice-box for several hours, then add enough B to make a soft dough, roll out, spread with 0, roll again, and place on ice until ready to use.

No. 541. Puff Paste

20 cts.

A : 1 c. butter ;

B : 2 cs. pastry flour ;

C : Ice water.

Wash A thoroughly, reserve 2 tbsps., shape remainder into round cake 1/2 inch thick, on floured board. Work the 2 tbsps. butter into B with tips of fingers, adding enough C to moisten into dough. Knead on floured board 1 m., cover with napkin, place in pan on ice 10 m., roll into oblong square, 1/4 inch thick, spread A on lower half, cover with upper half, press edges together, fold right side of paste over and left side under, cover and chill 5 m., turn half way round, roll 1/4 inch thick, dredge board with flour to prevent sticking. Fold from each side, chill again 5 m. Repeat twice, turning half way round each time, fold from ends to centre, making 3 layers, put between pans of ice covered with napkin, do not let paste touch ice When thoroughly chilled it is ready to roll out.

Bouchees: Roll paste 1/4 inch thick, cool, cut with small round cutter, cool again, put on baking-sheet, brush with white of egg, cut with cutter a size smaller, not quite through ; this should be smooth and hot, cut 3 lines in this cover, bake 20 minutes in hot oven, remove centres, take out pastry underneath, fill with fine smooth mixtures of either meat, game, poultry, or sweets. Replace covers and serve hot.

Pates: Roll paste 1/4 inch thick or less, cool, cut with round cutter, then with smaller cutter cut rings, moisten edges of pates, put on rings, brush with egg, cool, and bake 25 minutes.

Tartlets: Roll paste 1/4 inch thick or less, cut in small rounds, squares, or diamonds, put on rim, cool, bake, and fill with sweet mixtures, or line small saucers with paste, put on rim, bake, cool, slip from saucers, and fill with mixtures.

Vol au Vents: Poll paste 1/4 inch thick, cut out in one large round or oval piece, fit on a rim 1/2 an inch wide and 3/4 of an inch deep, chill, and bake, or fit pastry to vol au vent mould, bake, remove mould, it will open with a hinge, or cover a small basin with paste, prick and bake, slip from basin, and bake cover to fit. Fill vol au vent with savory or sweet mixtures, and serve hot.