Place a good spoonful of dry stewed
apple in the middle of each piece of paste
and double over iu half-moon shape.
Press the two edges together and crimp
them with the thumb and finger. When
the baking pan is full of the turnovers,
brush tliem over with egg-and-water,
and dredge granulated sugar on top✪ Apple Turnovers.
Bake slowly till they are crisp, glazed
and of a fine reddish brown color. These
large sizes have generally to be cut in
two. They contain more fruit and are
better eating when made small.
Cost of Material. — Four turnovers
— crust 4, apple marmalade, 2, e^^ and
sugar glaze, 2; 8 c. or 1 cent each order.
133- Puff Paste.
1 pound of cold flour.
15 ounces of cold butter.
1 cupful of ice water✪ Puff Paste.
Get quite ready to make the paste be-
fore you begin, that it may be done
quickly. It will not, perhaps, belightand
good if allowed to stand long in a warm
room. Leave out a handful of flour to
SAN FRANCISCO HOTEL GAZETTE'S
46.
dust with. Make a hollow in the mid-
dle of the rest in a pan, pour in the ice-
water and mix up gradually with the
fingers. Turn the paste on the table
double and press a little to make it,
smooth. Roll it out to half an inch
thickness, pound the butter with a potato
masher to make it pliable, drop half of
it in lumps all over the sheet of paste,
gift a very little flour over, press down the
lumps of butter, fold over in three and
turn the broad side toward you. Roll
out again, drop the rest of the butter as
before, fold in three and count that one.
Roll out evenly with plenty of flour to
prevent sticking, fold over in three and
count that two. Do the same four times
more, making six folds (beside the first
one not counted) and it is ready for use,
but should be allowed to stand awhile
in the refrigerator to lose the tendency
it has when first made to draw up out of
shape.
If you have a good refrigerator at
hand tho pufiP paste will be the better for
being set in it after the third folding and
allowed to remain \ hour and then taken
out and finished rolling, but, it not, the
only way to have the paste good is to
Btart with cold material and make it and
bake it so quickly that it has not time to
warm and melt in the meantime.
Cost of material — butter 23, flour 3;
26 cents for 2J pounds. Makes 5 pies
with single bottom crusts, or 3 covered —
depending upon the size or 20 turnovers
or 20 to 25 tarts in patty pans, or 10 to
16 tartlets like the following.
Note — Lard of a solid, firm sort will
make puff paste that is quiie as good
as that made with butter, and that rises
nearly as high in the baking; and the
cost is reduced accorJin^ to the differ-
ence in price per pound. But soft lard
cannot be used for this purpose. The
best common flaky paste is made with
half lard and half butter, with salt
sprinkled over the lard, the butter put
into the dough first, and the whole of
the ingredients kept as cold as possible.
134— Cherry Tartlets.
1 heaping cup ripe cherries.
I level cup light brown sugar.
Impounds puff paste.✪ Cherry Tartlets
Set the cherries on to cook in a smalt
saucepan with a bastingspoon of water,
and sugar spread over the top. Put on
the lid and let simmer slowly then set
them away to become cold. The fruit
for this purpose should be rich with a
thick strong syrup, because only a small
quantity is used and it should not run
out of the tartlets.
Page 50 · 3 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Place a good spoonful of dry stewed apple in the middle of each piece of paste and double over in half-moon shape. Press the two edges together and crimp them with the thumb and finger. When the baking pan is full of the turnovers, brush them over with egg-and-water, and dredge granulated sugar on top. Bake slowly till they are crisp, glazed and of a fine reddish brown color. These large sizes have generally to be cut in two. They contain more fruit and are better eating when made small.
Cost of Material. — Four turnovers — crust 4, apple marmalade, 2, egg and sugar glaze, 2; 8 c. or 1 cent each order.
133- Puff Paste.
1 pound of cold flour.
15 ounces of cold butter.
1 cupful of ice water.
Get quite ready to make the paste before you begin, that it may be done quickly. It will not, perhaps, be light and good if allowed to stand long in a warm room. Leave out a handful of flour to
dust with. Make a hollow in the middle of the rest in a pan, pour in the icewater and mix up gradually with the fingers. Turn the paste on the table double and press a little to make it, smooth. Roll it out to half an inch thickness, pound the butter with a potato masher to make it pliable, drop half of it in lumps all over the sheet of paste, sift a very little flour over, press down the lumps of butter, fold over in three and turn the broad side toward you. Roll out again, drop the rest of the butter as before, fold in three and count that one. Roll out evenly with plenty of flour to prevent sticking, fold over in three and count that two. Do the same four times more, making six folds (beside the first one not counted) and it is ready for use, but should be allowed to stand awhile in the refrigerator to lose the tendency it has when first made to draw up out of shape.
If you have a good refrigerator at hand the puff paste will be the better for being set in it after the third folding and allowed to remain 1 hour and then taken out and finished rolling, but if not, the only way to have the paste good is to start with cold material and make it and bake it so quickly that it has not time to warm and melt in the meantime.
Cost of material — butter 23, flour 3; 26 cents for 2J pounds. Makes 5 pies with single bottom crusts, or 3 covered — depending upon the size or 20 turnovers or 20 to 25 tarts in patty pans, or 10 to 16 tartlets like the following.
Note — Lard of a solid, firm sort will make puff paste that is quiie as good as that made with butter, and that rises nearly as high in the baking; and the cost is reduced according to the difference in price per pound. But soft lard cannot be used for this purpose. The best common flaky paste is made with half lard and half butter, with salt sprinkled over the lard, the butter put into the dough first, and the whole of the ingredients kept as cold as possible.
134— Cherry Tartlets.
1 heaping cup ripe cherries.
I level cup light brown sugar.
Impounds puff paste.
Set the cherries on to cook in a small saucepan with a basting spoon of water, and sugar spread over the top. Put on the lid and let simmer slowly then set them away to become cold. The fruit for this purpose should be rich with a thick strong syrup, because only a small quantity is used and it should not run out of the tartlets.
Records on this page
Apple TurnoversPuff PasteCherry Tartlets