waking it as near ay possible the same consistency as the butter (so that the two will roll out evenly together); now place the dough on the pastry board, dust it under and over with flour, and roll it out in a piece say twelve inches long and six wide; now flour butter well, and roll that out in a sheet about eight iene long and five wide, (this will cover about three-fourths of the dough, leaving one- fourth of the dough, and about half an inch around the sides and top edge, without butter). Place the sheet of butter on the dough as described ; take half a tea-spoon cream tartar, mix it with twice its bulk of flour, and sprinkle it evenly over the butter; now fold the one-fourth not covered with butter, over on the butter, then fold the other part with the butter on it over on that, and you will then have three layers of dough and two of butter. Roll out to its original size, dust with flour, fold it as before, roll out again, dust with flour, and fold again; repeat twice more, giving it four rollings and foldings; when rolled out for the last time, cut it through in two even pieces, and place one-on the other, and the paste is ready to roll in any shape desired. In warm weather it is necessary to place it in a cool place after every second rolling; in very warm weather after each rolling, and sometimes on ice. A good, firm, tough butter is best for the pur- pose. ‘Take care not to use carbonate of soda or saleratus instead of cream tartar; use a sharp cutter to cut out tartlets; give a rapid downward cut so that it will cut, not drag through, so that the layers may not be pressed together, so as to prevent their opening readily when baking, thus preventing the tartlets from raising fully. After they are cut, place them on the pans or in the patty-pans upside down, because the cutter in dividing the paste presses down. ward toward the board, closing the layers, and if placed in oven _ right side up, the edges pressed somewhat closely together can not open fully, consequently do not rise well, but, if inverted, the layers open more evenly at the edges.—C. H. King, Orange, N. J. Purr PASTE. One heaping pound superfine sifted flour, one of butter, which. has first been folded in a napkin and gently pressed to remove al} : os a A a ae aa aera: 214 Hie PASTRY. CPA Ce eee ta ‘moisture; place the flour on board (on Aaabie slab is Petter): make | a well in center, squeeze in juice of half a lemon, and add yolk of | one egg, beaten with a little ice-water; stir with one hand and drop in ice-water with the other, until the paste is as hard as the butter ; roll paste out in a smooth square an inch thick, smooth sides with a rolling-pin, spread the butter over half the paste; lay the other half over like an old-fashioned turn-over, leave it for fifteen min- utes in a cold plac✪ Purr Pastee, then roll out in a long strip, keeping the edges smooth, and double it in three parts, as follows: Fold one-third over on the middle third, roll it down, then fold over the other outside third, roll out in a long strip and repeat the folding process—rolling across this time so that the butter may not run “in streaks” by being always rolled the same way ; let it lie for fifteen minutes, and repeat this six times, allowing fifteen minutes between each rolling to cool, otherwise the butter will ‘oil,” and. the paste is ready for use. Handle as little as possible Eh roush the whole process. All the flour used must be of the very best quality, and thoroughly sifted. ‘he quantity of water deperids on the capacity of the flour to abscrb it, which is quite variable. Too little makes the paste toug’s, and too much makes it thin, and prevents the flakiness so desirable. Rich paste requires a quick oven. This may be made in one-fourth the quantity given above, and is then much more easily handled.—Mrs. V. G. Hush, Mirnbaatie Minn. PasrE witH Suet.

AI-modernized reading of the original text

making it as near as possible the same consistency as the butter (so that the two will roll out evenly together); now place the dough on the pastry board, dust it under and over with flour, and roll it out in a piece say twelve inches long and six wide; now flour butter well, and roll that out in a sheet about eight inches long and five wide, (this will cover about three-fourths of the dough, leaving onefourth of the dough, and about half an inch around the sides and top edge, without butter). Place the sheet of butter on the dough as described ; take half a tea-spoon cream tartar, mix it with twice its bulk of flour, and sprinkle it evenly over the butter; now fold the one-fourth not covered with butter, over on the butter, then fold the other part with the butter on it over on that, and you will then have three layers of dough and two of butter. Roll out to its original size, dust with flour, fold it as before, roll out again, dust with flour, and fold again; repeat twice more, giving it four rollings and foldings; when rolled out for the last time, cut it through in two even pieces, and place one-on the other, and the paste is ready to roll in any shape desired. In warm weather it is necessary to place it in a cool place after every second rolling; in very warm weather after each rolling, and sometimes on ice. A good, firm, tough butter is best for the purpose. ‘Take care not to use carbonate of soda or saleratus instead of cream tartar use a sharp cutter to cut out tartlets; give a rapid downward cut so that it will cut, not drag through, so that the layers may not be pressed together, so as to prevent their opening readily when baking, thus preventing the tartlets from raising fully. After they are cut, place them on the pans or in the patty-pans upside down, because the cutter in dividing the paste presses dowdownward toward the board, closing the layers, and if placed in oven right side up, the edges pressed somewhat closely together can not open fully, consequently do not rise well, but, if inverted, the layers open more evenly at the edges.—C. H. King, Orange, N. J. Purr PASTE. One heaping pound superfine sifted flour, one of butter, which. has first been folded in a napkin and gently pressed to remove al} : os a A a ae aa aera: 214 Hie PASTRY. CPA Ce eee ta ‘moisture; place the flour on board (on Aaabie slab is Petter): make | a well in center, squeeze in juice of half a lemon, and add yolk of | one egg, beaten with a little ice-water; stir with one hand and drop in ice-water with the other, until the paste is as hard as the butter ; roll paste out in a smooth square an inch thick, smooth sides with a rolling-pin, spread the butter over half the paste; lay the other half over like an old-fashioned turn-over, leave it for fifteen minutes in a cold place, then roll out in a long strip, keeping the edges smooth, and double it in three parts, as follows: Fold one-third over on the middle third, roll it down, then fold over the other outside third, roll out in a long strip and repeat the folding process—rolling across this time so that the butter may not run “in streaks” by being always rolled the same way ; let it lie for fifteen minutes, and repeat this six times, allowing fifteen minutes between each rolling to cool, otherwise the butter will ‘oil,” and. the paste is ready for use. Handle as little as possible Eh roush the whole process. All the flour used must be of the very best quality, and thoroughly sifted. ‘he quantity of water deperids on the capacity of the flour to abscrb it, which is quite variable. Too little makes the paste toug’s, and too much makes it thin, and prevents the flakiness so desirable. Rich paste requires a quick oven. This may be made in one-fourth the quantity given above, and is then much more easily handled.—Mrs. V. G. Hush, Mirnbaatie Minn. PasrE witH Suet.

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Purr Paste

Buckeye cookery