Two or three rings may be put on when a deeper shell is
desired.
7a7'ts. — For these the paste is rolled thinner than for
patties, being not more than an-eighth of an inch thick ;
and it is usually cut with a fluted cutter. The shaj^es are
filled, when cold, with jelly or preserves, and a cover of
paste is not used.
Tart Wells. — Cut the rounds of paste with three or
four cutters of different sizes. Use the largest jDortion
396 THE PA TTERN COOK-BOOK.
for the bottom ; cut the centers from the others, leaving
the rims of different widths, and pile the latter on the
whole round, with the narrowest rim at the top. Bake
and fill with jell}'.
Vol-au-vents. — Roll the paste half an inch thick, and
for a large vol-au-vent make it nine inches in diameter.
Mark the outline with an oval mold or pan, and put on
two or three rings, wetting the edge of each with white of
Q^gg. Make an oval hoop of stiff paper two inches high
and slightly larger than the vol-ati-vefit, and place it
around the latter to prevent scorching. Bake this size at
least an hour. These cases are used in the same manner
as patties.
jRisso/es. — Roll the paste thin, and cut it out with a
four-inch fluted patty-cutter. Put a generous tea-spoonful
of cold chicken or whatever is to be used in the rissoles
in the center of each round. Wet the edges with white of
egg, fold the paste over and press the edges together.
Glaze with beaten egg, and fry in hot lard, or bake.
PLAIN PASTE WITH BUTTER.
The following quantity will be sufficient for one pie
having an upper and an under crust :
Two cupfuls of sifted flour.
Two-thirds of a cupful of butter.
One-half cupful of ice-water.
One tea-spoonful of sugar.
One tea-spoonful of salt✪ Plain Paste with Butter.
As in puff-paste, have everything as cold as possible ;
and in warm weather place the butter and flour in the
refrigerator for several hours before using them. Sift
PIES. 397
the flour, measure it, and put it in a large mixing-bowl;
add the salt and sugar, and then place the butter in the
center of the flour, and with a sharp knife cut it quickly
into small pieces, at the same time mixing it with the
flour. Now gradually add the ice-water ; lift with the
knife that portion of the flour which has been moistened
first, push it to one side of the bowl, wet another portion,
and so continue until all is moistened. Add the water
very carefully, wetting only the dry flour and never stirring
twice in the same place. Then cut and mix all together
until the mixture can be lifted from the bowl with the
knife. Dredge the baking-board lightly with flour, and
roll the paste lightly and quickly away from you into a
long, thin sheet. Fold first the sides and then the ends,
turn the paste around and roll it from you again ; then
fold it and stand it on the ice until \vanted. In order to
make this paste a perfect success the materials should be
very cold, the mixing and rolling should be quickly done,
and as little flour as possible should be used in finishing.
CHOPPED PUFF-PASTE.
This paste is quickly made and is very satisfactory,
although not so light or delicate as genuine puff-paste.
Two cupfuls of sifted flour.
One-half table-spoonful of sugar.
One tea-spoonful of salt.
One cupful of butter.
One-quarter cupful of ice-water.
One egg.
One-half table-spoonful of lemon-juice✪ Chopped Puff-Paste.
Page 173 · 2 recipe records on this page
Presented as published in 1890. 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
Two or three rings may be put on when a deeper shell is desired.
7a7'ts. — For these the paste is rolled thinner than for patties, being not more than an-eighth of an inch thick ; and it is usually cut with a fluted cutter. The shapes are filled, when cold, with jelly or preserves, and a cover of paste is not used.
Tart Wells. — Cut the rounds of paste with three or four cutters of different sizes. Use the largest jDortion
for the bottom ; cut the centers from the others, leaving the rims of different widths, and pile the latter on the whole round, with the narrowest rim at the top. Bake and fill with jelly..
Vol-au-vents. — Roll the paste half an inch thick, and for a large vol-au-vent make it nine inches in diameter. Mark the outline with an oval mold or pan, and put on two or three rings, wetting the edge of each with white of egg. Make an oval hoop of stiff paper two inches high and slightly larger than the vol-au-vent, and place it around the latter to prevent scorching. Bake this size at least an hour. These cases are used in the same manner as patties.
jRisso/es. — Roll the paste thin, and cut it out with a four-inch fluted patty-cutter. Put a generous tea-spoonful of cold chicken or whatever is to be used in the rissoles in the center of each round. Wet the edges with white of egg, fold the paste over and press the edges together. Glaze with beaten egg, and fry in hot lard, or bake.
PLAIN PASTE WITH BUTTER.
The following quantity will be sufficient for one pie having an upper and an under crust :
Two cupfuls of sifted flour. Two-thirds of a cupful of butter. One-half cupful of ice-water. One tea-spoonful of sugar. One tea-spoonful of salt.
As in puff-paste, have everything as cold as possible ; and in warm weather place the butter and flour in the refrigerator for several hours before using them. Sift
the flour, measure it, and put it in a large mixing-bowl; add the salt and sugar, and then place the butter in the center of the flour, and with a sharp knife cut it quickly into small pieces, at the same time mixing it with the flour. Now gradually add the ice-water ; lift with the knife that portion of the flour which has been moistened first, push it to one side of the bowl, wet another portion, and so continue until all is moistened. Add the water very carefully, wetting only the dry flour and never stirring twice in the same place. Then cut and mix all together until the mixture can be lifted from the bowl with the knife. Dredge the baking-board lightly with flour, and roll the paste lightly and quickly away from you into a long, thin sheet. Fold first the sides and then the ends, turn the paste around and roll it from you again ; then fold it and stand it on the ice until \vanted. In order to make this paste a perfect success the materials should be very cold, the mixing and rolling should be quickly done, and as little flour as possible should be used in finishing.
CHOPPED PUFF-PASTE.
This paste is quickly made and is very satisfactory, although not so light or delicate as genuine puff-paste.
Two cupfuls of sifted flour.
One-half table-spoonful of sugar.
One tea-spoonful of salt.
One cupful of butter.
One-quarter cupful of ice-water.
One egg.
One-half table-spoonful of lemon-juice.
Records on this page
Plain Paste with ButterChopped Puff-Paste