Name: Paul Richards' book of breads, cakes, pastries, ices and sweetmeats
Author: Paul Richards

Puff paste should not be made in very large "ere continued without the intermissions, the batches, because this prevents perfect rolling. If ^O"' P^^te would become tougher than the but- large batches have to be made they should be ^" ^"^ shrink, and the butter would break divided into smaller batches of two or three t^iroDgh and spoil the paste. It is the even lay- pounds to the batch. The butter should be ers of butter and dough which causes the paste washed in cold water to remove the salt, and both to P»ff "P ^^S^- The rest between the tnrns also butter and dough should be of the same consis- prevents the butter from getting softer than the tency when the rolling commences. dough, and in summer it is often advisable to Take two pounds of good pastry flour, two give a rest between each turn to prevent this, pounds of well washed and firm butter, one scant ^^ ^^^ P^^'^ '^ prepared the day before using, pint of ice water, two yolks of eggs, one teaspoon- °™'' ^^^ l^st one or two turns and finish half an ful of cream tartar or one tablespoonful of vine- ^oir before using, gar, a little salt✪ Puff Paste. ^^^ paste may be made from a good tough but- Rub four ounces of butter well into the flour, 'erine, which is better than curdly butter; but make a bay in the center of the flour, put in the *-^^ P^ste does not puff up so well as a paste made yolks, vinegar, salt and water (leave out a little fro™ S°°^ butter, and, of course, lacks the flavor of the water, because the amount required is not "' "^^ butter. always the same, it depends on the flour used). 76. — QUICK PUFF PASTE Mix into a smooth firm paste. Put the paste One pound of cold butter; one pound of flour, away to rest for fifteen minutes. Chop the butter into the flour in small lumps of Roll the dough out three times as long as it is aboutaquarterounceeach;sprinkle withicewater,✪ Quick Puff Paste wide, half an inch thick. Spread the butter over just enough to hold together, and mix very light two-thirds of the dough evenly. Fold the Put on the flour dusted table and press into a part of the dough left bare over half of the square shape; roll out half an inch thick and fold butter, and the butter part on top of the dough, in three; give one more turn and give a rest; give This forms a square of three layers of dough, three more turns, (five altogether) and it is ready with two layers of butter in the center. See that for use. the sides of the dough enclose the butter all The same mixture may be made with the addi- around, and begin the rolling. tion of one ounce of baking powder. Mix the Dust the board well with dry spring flour and baking powder in some flour and dust it in be- roll the paste carefully without much pressure in- tween the rollings. to a long square one-quarter inch thick. Fold in 77. — THREE-QUARTER PUFF PASTE, three layers, and roll each, folding down evenly, A less expensive faste, zvhich is suitable for and brush off the flour. tarts, cream rolls and slices, and can be used Put the paste on a pan, cover with a cloth and for baked fruit rolls and dumplings. set in the ice box for half an hour. [The first Take one pound of flour and rub in four ounces part of folding the butter in the dough is not of lard; mix with cold water into a medium firm counted for a turn, but the last folding in three is paste, but don't work it much. Take half a pound termed one turn] . of butter, pliable and of the same consistency ai Roll the paste again as before and give two "^s dough, and roll it in the dough like Puff Pastes, turns, (two times three foldings). Let rest again, giving five turns only. and give three more turns, (six altogether). The 78.— PIE PASTES, flour should be brushed off before each folding to For pie paste the same rales hold good as givec obtain a nice clear paste. for Puff Paste. PAUL Richards' book of breads, cakes, pastries, ices and sweetmeats.

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Puff paste should not be made in very large "ere continued without the intermissions, the batches, because this prevents perfect rolling. If ^O"' P^^te would become tougher than the but- large batches have to be made they should be ^" ^"^ shrink, and the butter would break divided into smaller batches of two or three t^iroDgh and spoil the paste. It is the even lay- pounds to the batch. The butter should be ers of butter and dough which causes the paste washed in cold water to remove the salt, and both to P»ff "P ^^S^- The rest between the tnrns also butter and dough should be of the same consis- prevents the butter from getting softer than the tency when the rolling commences. dough, and in summer it is often advisable to Take two pounds of good pastry flour, two give a rest between each turn to prevent this, pounds of well washed and firm butter, one scant ^^ ^^^ P^^'^ '^ prepared the day before using, pint of ice water, two yolks of eggs, one teaspoon- °™'' ^^^ l^st one or two turns and finish half an ful of cream tartar or one tablespoonful of vine- ^oir before using, gar, a little salt. ^^^ paste may be made from a good tough but- Rub four ounces of butter well into the flour, 'erine, which is better than curdly butter; but make a bay in the center of the flour, put in the *-^^ P^ste does not puff up so well as a paste made yolks, vinegar, salt and water (leave out a little fro™ S°°^ butter, and, of course, lacks the flavor of the water, because the amount required is not "' "^^ butter. always the same, it depends on the flour used). 76. — QUICK PUFF PASTE Mix into a smooth firm paste. Put the paste One pound of cold butter; one pound of flour, away to rest for fifteen minutes. Chop the butter into the flour in small lumps of Roll the dough out three times as long as it is aboutaquarterounceeach;sprinkle withicewater, wide, half an inch thick. Spread the butter over just enough to hold together, and mix very light two-thirds of the dough evenly. Fold the Put on the flour dusted table and press into a part of the dough left bare over half of the square shape; roll out half an inch thick and fold butter, and the butter part on top of the dough, in three; give one more turn and give a rest; give This forms a square of three layers of dough, three more turns, (five altogether) and it is ready with two layers of butter in the center. See that for use. the sides of the dough enclose the butter all The same mixture may be made with the addi- around, and begin the rolling. tion of one ounce of baking powder. Mix the Dust the board well with dry spring flour and baking powder in some flour and dust it in be- roll the paste carefully without much pressure in- tween the rollings. to a long square one-quarter inch thick. Fold in 77. — THREE-QUARTER PUFF PASTE, three layers, and roll each, folding down evenly, A less expensive faste, zvhich is suitable for and brush off the flour. tarts, cream rolls and slices, and can be used Put the paste on a pan, cover with a cloth and for baked fruit rolls and dumplings. set in the ice box for half an hour. [The first Take one pound of flour and rub in four ounces part of folding the butter in the dough is not of lard; mix with cold water into a medium firm counted for a turn, but the last folding in three is paste, but don't work it much. Take half a pound termed one turn] . of butter, pliable and of the same consistency ai Roll the paste again as before and give two "^s dough, and roll it in the dough like Puff Pastes, turns, (two times three foldings). Let rest again, giving five turns only. and give three more turns, (six altogether). The 78.— PIE PASTES, flour should be brushed off before each folding to For pie paste the same rales hold good as givec obtain a nice clear paste. for Puff Paste. PAUL Richards' book of breads, cakes, pastries, ices and sweetmeats.