Soyer's standard cookery

INGREDIENTS. — Sixteen ounces of flour, four ounces of butter, four ounces of lard, two yolks of eggs, two teaspoonfuls of baking-powder, two good pinches of salt, about two-eighths of a pint of water. METHOD. — Rub the butter and lard lightly into the flour, add the baking-powder, salt, yolk of egg, and as much water as is necessary to form a stiff paste. Roll out to the required thickness and use at once. Short Crust. Plain. INGREDIENTS. — One pound of flour, six ounces of lard, clarified fat or dripping, two teaspoonfuls of baking-powder (heaped), one-half teaspoonful of salt, one-half pint of water. METHOD. — Pass the flour, salt, and baking-powder through a sieve into a large bowl, then rub in the fat, add the water and work into a smooth paste with a knife. Roll out to desired shape and thickness, and use at once. When required for fruit tarts, two tablespoonfuls of sugar should be added to the above ingredients. Suet Crust, Rich. INGREDIENTS. — Sixteen ounces of flour, six ounces of bread crumbs, twelve ounces of suet, two heaped teaspoonfuls of baking-powder, one-half teaspoonful of salt, about twosixths of a pint of water. METHOD. — Free the suet from skin, shred and chop it finely. Mix well together the flour, bread-crumbs, suet, salt and baking-powder, and add water to form a paste soft enough to roll out easily, but not sufficiently moist to stick to the board and rolling-pin. This paste makes an exceedingly light and easily-digested pudding, but in consequence of its extreme lightness it is liable to break if turned out of the bowl. Suet Crust. INGREDIENTS. — Twenty- four ounces of flour, twelve ounces of suet, two teaspoonfuls of baking-powder, one-half teaspoonful of salt, two-sixths of a pint of water. METHOD. — Chop the suet finely with a little of the flour, mix it with the other dry ingredients, and add water to form a moderately stiff paste. Roll out and use at once. This paste is equally suitable for meat pudding, fruit pudding, jam roly-poly, or plain suet pudding. Suet Crust for Meat Pies. INGREDIENTS. — Twenty-four ounces of flour, twelve ounces of suet, two heaped teaspoonfuls of baking-powder, one-half teaspoonful of salt, two-sixths of a pint of cold water. METHOD. — Free the suet from skin, shred it into fine flakes, but do not chop it. Add the flour to the suet, and mix both well together in a bowl, then add the salt, baking-powder, and as much water as is necessary to mix the whole into a fairly stiff paste. Knead lightly, then roll out, and use for any kind of pie intended to be eaten hot. Sweet Paste for Tartlets. INGREDIENTS. — Two pounds of fine flour, sixteen ounces of castor sugar, ten ounces of butter, six eggs, the finelygrated rind of lemon. METHOD. — Sift the flour into a bowl, make a hole in the center, put in the sugar, butter and eggs, and mix the whole into a stiff paste. Roll and use as required. Tarts, Tartlets, Etc. INGREDIENTS. — Short paste, eight ounces of ground almonds, eight ounces of castor sugar, three-fourths of an ounce of cornflour, one ounce of butter, two whole eggs, two yolks of eggs, raspberry or strawberry jam, nutmeg.