The Landmarks club cook book

For making pastry, pastry flour and the best shortenings, thoroughly chilled, are essential. Its lightness depends on the amount of air enclosed and expansion of that air in baking. The flakiness depends on the kind and amount of shortening used. Lard makes more tender crust than butter, but lacks flavor which butter gives. Puff paste is usually shortened with butter, though some chefs prefer beef suet. Butter should be washed if pastry is to be of the best, so as to remove salt and buttermilk, thus making it of a waxy consistency, easy to handle. Rules for washing butter. Scald and chill an earthen bowl. Heat palms of hands in hot water, and chill in cold water. By following these directions butter will not adhere to bowl nor hands. Wash butter in bowl by squeezing with hands until soft and waxy, placing bowl under a cold water faucet and allowing water to run. A small amount of butter may be washed by using a wooden spoon in place of the hands. PUFF PASTE. One pound butter, one pound pastry flour, cold water. Wash the butter, pat and fold until no water flies. Reserve two tablespoons of butter and shape remainder into a circular piece one-half inch thick, and put on floured board. Work two tablespoons of butter into flour with the tips of fingers of the right hand. Moisten to a dough with cold water, turn on slightly floured board, and knead one minute. Cover with towel and let stand five minutes. Pat and roll one-fourth inch thick, keeping paste wider than long, and corners square. If this cannot be done with rolling pin, draw into shape with fingers. Place butter on middle of lower half of paste ; cover butter by folding upper half of paste over it. Press edges firmly to enclose as much air as possible. Fold right side of paste over enclosed butter, the left side under same. Turn paste half way round, cover, and let stand five minutes. Pat and roll one-fourth inch thick, having paste longer than wide, lifting often to prevent sticking, and dredging board slightly with flour when necessary. Fold from ends towards center, making three layers; cover, and let stand five minutes. Repeat twice, turning paste half way round each time before rolling. After fourth rolling, fold from ends to center, and double, making four layers. Put in cold place to chill. If outside temperature is not sufficiently cold, fold paste in a towel, put in a dripping-pan, and place between drippingpans of crushed ice. If paste is to be kept for several days, wrap in a napkin, put in tin pail and cover tightly, and put in cold place. If in ice box, do not allow pail to come in direct contact with the ice. TO BAKE PUFF PASTE. Baking of puff paste requires as much care and judgment as making. After shaping, chill thoroughly before baking. Puff paste requires a hot oven, the greatest heat coming from the bottom, that the paste may properly rise. While rising it is often necessary to decrease the heat by lifting covers or opening the check to the stove. Turn frequently that it may rise evenly. When it has risen to its full height, slip a pan under the sheet on which the paste is baking, to prevent burning on the bottom. Puff paste should be baked on a tin sheet covered with a double thickness of brown paper ; or a dripping-pan may be used, lined with brown paper. landmarks club cook book. BEST SHORT CRUST.