The Ideal cook book

N. B.—When the butter is on the stove take care it does not burn, only allow it to melt. 710. Puff Paste—Ingredients—1 lb. of flour, 1 lb. of butter, 1 egg, cold water. Sh AS btn ey ie 204 THE Dominion Cook Book. Mix the flour with a lump of butter the size of an egg, and — the egg to a very stiff paste with cold water; divide the butter into six equal parts, roll the paste and spread on one part of the butter, dredging it with flour; repeat until all the butter is rolled in. 711. Short Crust—Ingredients—¾ lb. of flour, 3 oz. of butter, 2 oz. of white sugar, a pinch of salt, yolks of 3 eggs. Rub into the flour the butter and the powdered loaf sugar ; beat up the yolks of the eggs, the salt, and enough milk or water to make the flour into a paste; work the paste lightly, and roll it out thin. If not wanted sweet, the sugar can be left out. 712. Flead Crust—Ingredients—1 ¥ Ib. of flour, 10 oz. of flead, salt to taste, a glass of water. Remove skin, and cut into thin flakes and rub into the flour ; add a sprinkling of salt and work the whole into a paste with the water ; fold the paste over three times, beat it well with a rolling pin, roll out, and it is ready for use. This will be found extremely light if well prepared. 7 713. Dripping Crust for Kitchen Use—Ingredients—1 Ib. of flour, 5 oz. of clarified beef dripping, a glass of water. Work the flour into a paste with the water ; roll into a sheet and spread upon it two ounces of the dripping; repeat this twice, be sure to use good bec? dripping. If wanted fora short crust, half a teacupful of moist sugar may be added. 714. Suet Crust for Meat Puddings—Ingredients—8 oz. of flour, 5 oz. of beef suet, a little salt. Remove all skin from the suet, chop finely, and mix with the flour, adding a little salt, mix well, and add by degrees a little cold water and make into a paste; flour the paste board and place the paste upon it, roll out to the thickness of a quarter of an inch. It is then ready for use. 715. Potato Paste—Ingredients—Potatoes, butter, an egg. Pound boiled potatoes very fine, and add, while warm, a sufficiency of butter to make the mash hold together, or you may mix it with an egg; then before it gets cold, flour the board pretty well to prevent it from sticking, and roll it to the thickness wanted. If it has become quite cold before it be put on the dish, it will be apt to crack. { be «f. “ « 716. Flaky Crust for Pies or Tarts—Ingredients—1 Ib. of flour, 4 lb. butter, 114 teaspoonfuls baking powder, 2 eggs, 4 pt. of water. Mix the baking powder with the flour, whip the whites of the eggs to. a stiff froth, then add to the flour and mix intoa stiff paste with quarter of a pint of water; flour the paste board, and roll out the paste to a thin sheet, divide the butter into three, take one part and spread over the paste, sprinkle a little flour over and fold into three, roll again and spread second portion of butter, fold as before and add the rest of the butter, fold again and roll the thickness required; bake in quick oven. 717. Butter Crust for Boiled Puddings—Ingredients—¼ lb. of flour, 3 oz. of butter, a gill of water. Make the flour into a paste with the water, roll thin and place the butter upon it cut in small pieces, sprinkle a little flour over and fo!d the paste, roll again into a sheet the thickness required. 718. Baked Suet Grust—Ingredients—Equal proportions of sifted flour and beef suet, sprinkling of salt.