coolest place you can command, always bearing in mind
that the cooler the paste is kept, the better it will be. Re-
peat the folding process described in the "fourth" part, six
times in succession, every time setting the paste in ice for
five minutes, every time turning the face of the paste with
the folds down to the slab, and every time folding in an
opposite direction, or the butter will lie at one side, and the
paste will rise unevenly in baking. Fifth, to finish : After
the sixth time of folding, roll the paste out to the thickness
of one-quarter of an inch, and cut out in shape with a knife
for pies, or for patties with a sharp tin cutter of the size re-
quired, marking in the centre of each patty a circle an inch in
diameter with a small pastry-cutter. For small tarts or patties
have the paste one-quarter of an inch thick ; for large ones,
or vol-au-vents, have it about one-third thicker ; for patties,
use two layers of paste, put one over the other after cutting
out, and wet the under layer with a soft brush dipped in
cold water ; brush the top of the second layer with an egg
beaten up ; this is called doree, or gilding, and the process
gives the pastry a beautiful golden blaze. In forming vol-
au-vents or large pastries, use three or even four thicknesses
of the paste, putting them together as for patties, brushing
the under layers with cold water, and gilding the top. Sixth,
and lastly, wet the baking-pan with water, instead of greas-
ing it, lay the paste upon it, set it for five minutes upon the
ice in order that the layers may adhere, and put in a mod-
erate oven five minutes so that all the air-cells will have a
chance to expand ; then finish at a heat of about 300 degrees
Fahrenheit, and be sure that the patties are done before
taking them from the oven, or they will fall.
PATi nOFFICE.
' Pate d^ office, or office-paste, which is mentioned in the
recipe for St. Honord cake, is made by sifting a pound of
472 PRACTICAL AMERICAN COOKERY.
flour upon the pastry-board, and making a hollow in the
middle of the flour as shown in the illustrations of puff-paste ;
into the centre put half a pound of powdered sugar, two
whole eggs and the yolks of two more, and a level teaspoon-
ful of salt ; mix these ingredients to a smooth paste with
the tips of the fingers, and then knead the paste thoroughly
as directed in the recipe for puff-paste, until it is smooth
and firm; if the paste is too dry to knead well, add one
or more egg-yolks, to produce the proper consistency, and
then roll it out and use it. Office^paste is used for making
foundations and ornaments for various custards, baked egg-
puddings, and creamy pies ; it is palatable, and more digest-
ible than pastry made with butter or shortening.
FRUIT PATTIES. ✪ Puff-Paste
Page 251 · 2 recipe records on this page
Presented as published in 1885. 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
coolest place you can command, always bearing in mind that the cooler the paste is kept, the better it will be. Repeat the folding process described in the "fourth" part, six times in succession, every time setting the paste in ice for five minutes, every time turning the face of the paste with the folds down to the slab, and every time folding in an opposite direction, or the butter will lie at one side, and the paste will rise unevenly in baking. Fifth, to finish : After the sixth time of folding, roll the paste out to the thickness of one-quarter of an inch, and cut out in shape with a knife for pies, or for patties with a sharp tin cutter of the size required, marking in the centre of each patty a circle an inch in diameter with a small pastry-cutter. For small tarts or patties have the paste one-quarter of an inch thick ; for large ones, or vol-au-vents, have it about one-third thicker ; for patties, use two layers of paste, put one over the other after cutting out, and wet the under layer with a soft brush dipped in cold water ; brush the top of the second layer with an egg beaten up ; this is called doree, or gilding, and the process gives the pastry a beautiful golden blaze. In forming volau-vents or large pastries, use three or even four thicknesses of the paste, putting them together as for patties, brushing the under layers with cold water, and gilding the top. Sixth, and lastly, wet the baking-pan with water, instead of greasing it, lay the paste upon it, set it for five minutes upon the ice in order that the layers may adhere, and put in a moderate oven five minutes so that all the air-cells will have a chance to expand ; then finish at a heat of about 300 degrees Fahrenheit, and be sure that the patties are done before taking them from the oven, or they will fall.
PATE D'OFFICE.
' Pate d'office, or office-paste, which is mentioned in the recipe for St. Honord cake, is made by sifting a pound of
flour upon the pastry-board, and making a hollow in the middle of the flour as shown in the illustrations of puff-paste ; into the centre put half a pound of powdered sugar, two whole eggs and the yolks of two more, and a level teaspoonful of salt ; mix these ingredients to a smooth paste with the tips of the fingers, and then knead the paste thoroughly as directed in the recipe for puff-paste, until it is smooth and firm; if the paste is too dry to knead well, add one or more egg-yolks, to produce the proper consistency, and then roll it out and use it. Office-paste is used for making foundations and ornaments for various custards, baked eggpuddings, and creamy pies ; it is palatable, and more digestible than pastry made with butter or shortening.
FRUIT PATTIES.
Records on this page
Puff-PastePate d'office