Handbook of practical cookery

Make a well then in the centre of the flour, pour into it by degrees the mixture from the bowl, and mixing in the flour from the sides, knead all firmly together. Flour a rolling-pin, and roll the paste out very thinly ; place the butter in the corner of a towel, and covering it with the opposite corner, press out in this any moisture that the butter may contain ; spread it upon half of the crust, fold the other half over it, and press the edges tightly together. Roll this out again very thinly, taking care that the butter does not escape between the edges. Fold the crust again in three layers, and again roll it out, but rolling across instead of lengthwise, in order that the butter may not run in streaks by being always rolled the same way, and repeat this process of folding and rolling seven times, remembering to let the crust cool between the rollings, otherwise the butter will oil. The paste may now be used for vol-au-vent, or whatever purpose required. NOTE. — If a larger quantity of this paste is required, it should be made in divisions, as a larger amount than is given above is not so successfully manipulated. When flour is in the least inferior, the quantity of water must be decreased, as there will not be sufficient gluten in it to absorb the quantity of moisture. Flaky Crust. — One pound of flour, one half pound of butter, one tea-spoonful of baking-powder, one salt-spoonful of salt, one half gill of cold water, whites of two eggs. Sift the flour through a sieve upon a mixing-board. Put the whites of eggs upon a plate, add to them the salt, and whip all to a light froth. Mix the flour to a firm dough with the froth of eggs and the cold water, roll it out very thinly, divide the butter into three pieces, and spread one of them upon the dough. Fold the dough in three layers, and roll it out thinly again, reversing the order of rolling each time. Repeat this process until the butter is all rolled into the dough, when the crust is ready for use, and may be used for meat pies or fruit tarts. Short Crust. — Six ounces of flour, four ounces of butter, one half gill of cold water, one half tea-spoonful of lemonjuice, yolk of one egg. Place the flour when sifted upon a mixing-board, add to it the butter, and rub these gently together with the finger tips until all look like bread crumbs. Make a little hole in the centre of the flour and butter, drop into it the yolk of egg, pour over it the lemon-juice, and adding the cold water by degrees, knead all lightly together. This crust is used only for fruit tarts, and must be rolled out to about a quarter of an inch thickness when required. Suet Crust. — One pound of flour, six ounces of beef suet, one tea-spoonful of baking-powder, one tea-spoonful of salt, one half pint of cold water. First take the skin from the suet, and chop it very finely. Place it upon a mixing-board, and mix it together with the flour. Sprinkle over the mixture the salt and the bakingpowder, make a hole in the centre, into which pour the water by degrees, mixing in the flour from the sides while pouring the water, when all must be kneaded lightly together, and rolled out, when required, to the thickness of half an inch. This crust may be used for a boiled meat, or a boiled apple, pudding. ROUGH PUFF PASTE — PIE CRUST. 197