Soyer's standard cookery

INGREDIENTS. — Two pounds of flour, twelve ounces of lard, one-half a pint of water, one teaspoonful of salt. METHOD. — Put the flour and salt into a warm bowl, and let it stand near the fire until it feels dry and warm. Boil the lard and water for five minutes, then pour the mixture into the center of the flour, and mix well with a spoon until cool enough to knead with the hands. Knead well, keeping it warm during the process, let it remain near the fire for about one hour, then re-knead and use at once. Throughout the processes of mixing, kneading and molding, the paste must be kept warm, otherwise molding will be extremely difficult. On the other hand, if the paste be too warm, it will be so soft and pliable that it cannot retain its shape, or support its own weight. Fine flour is not to be recommended for this purpose, for it is deficient in gluten, a sticky tenacious substance which greatly increases the adhesive properties of the paste, and so makes it easier to mold. Paste, Transparent. INGREDIENTS. — Two pounds of flour (dry and sifted), six-eighths of a pound of butter, two eggs. METHOD. — Wash the butter in two or three waters, and afterwards remove as much moisture as possible by means of a dry cloth. Melt the butter over a gentle fire, let it remain until nearly cold, then stir in the flour and egg. Knead lightly until smooth, roll out very thinly, and use for tartlets, etc. Paste, to Keep. Paste not, intended for immediate use should be enfolded in grease-proof or slightly-buttered paper, and kept in a cool place. Potato Paste. INGREDIENTS. — Two pounds of dry floury potato, two pounds of flour, four ounces each of lard and dripping, two eggs, a little warm milk, two good teaspoonfuls of baking-powder, two good pinches of salt. METHOD. — Bake enough potatoes (in their skins), to yield two pounds of potato, which mash smoothly or pass through a sieve. Rub the lard and dripping lightly into the flour, add the potato, baking-powder and salt, and stir in the egg and enough milk to form a smooth paste. Roll out to about one inch in thickness, cut into rounds or squares, place in a greased tin, and bake in a moderate oven, turning two or three times during the process, that both sides may be equally browned. Split, butter liberally and serve at once. Potato Paste, German (To Serve with Game or Poultry). INGREDIENTS. — Four pounds of hot potatoes, four ounces of butter, four eggs, grated Parmesan cheese, eggs and breadcrumbs, frying fat. METHOD. — Pass the hot potato quickly through a sieve or mash them smoothly. Stir in the butter and eggs, spread smoothly on a dish, making the layers about three-quarters of an inch in thickness, and, when cold, cut it into rounds or squares. Coat carefully with egg and breadcrumbs mixed more or less liberally with cheese, according to taste, and fry in hot fat until nicely browned. Serve as an accompaniment to game or poultry. Puff Paste. INGREDIENTS. — Two pounds of flour, two pounds of butter, two teaspoon fuls of lemon juice, about two-sixths of a pint of cold water.