Soyer's standard cookery

METHOD. — Wash and squeeze the butter in cold water, dry well in a floured cloth, shape into a square about the size of a slice of sandwich bread, and keep in a cool place while the paste is being prepared. Sift the flour on to a marble slab, or board, make a hole in the center, put in the lemon juice, and add water gradually until a smooth paste is formed. The condition of the butter determines the consistency; when soft, the paste must be equally so. Knead the paste until smooth, then roll it out into a strip a little wider than the butter, and rather more than twice its length. Place the butter on onehalf of the paste, fold the other half over, enclosing the butter entirely, and press the edges together with the rolling-pin. Let it remain in a cool place for about fifteen minutes, then roll out to about three times the original length, but keeping the width the same, and fold exactly in three. Turn the paste round so that the folded edges are on the right and left, roll and fold again, and put aside for fifteen minutes. Repeat this until the paste has been rolled out six times. The rolling should be done as evenly as possible, and the paste kept in a long narrow shape which, when folded, forms a square. Each time the paste is rolled out it may be well sprinkled with flour, but it must be evenly distributed with a paste-brush, and all the loose flour carefully brushed off before beginning to roll. When the paste has had its sixth roll it is ready for use; it should be baked in a hot oven, and until the paste has risen and become partially baked, the oven door should not be opened, because a current of cold air may cause the flakes to collapse on one side. Rough Puff Paste, or Half-Puff Paste. INGREDIENTS. — Sixteen ounces of flour, twelve ounces of butter (or equal quantities of butter and lard), one teaspoonful of lemon juice, salt, about one-half a pint of water. METHOD. — Sift the flour on to a pasteboard, divide the butter into pieces about the size of a small walnut and mix them lightly with the flour. Make a well in the center, put in the lemon juice, salt, and one tablespoonful of water, mix lightly, keeping the piece of butter intact, and add water gradually until a moderately stiff paste is formed. Roll into a long strip, fold it equally in three, turn it round so as to have the folded edges to the right and left, and roll out as before. Repeat until the paste has been rolled out four times, then use; or, if convenient, let it remain for one hour in a cool place before being used. Rich Short Crust. INGREDIENTS. — Two pounds of flour, six-eighths of a pound of butter, four yolks of eggs, two level tablespoonfuls of castor sugar, two teaspoonfuls of baking-powder. METHOD. — Run the butter lightly into the flour, add the baking-powder, sugar, yolks of eggs, and a little water if necessary, but this paste must be rather stiff, and when the butter is soft, or the paste is being mixed in a warm place, only a few drops of water may be required. Roll out thinly and use at once. The crust for fruit tarts should be lightly brushed over with cold water, and dredged with castor sugar before being baked. Short Crust.