Do not put perforations near edge. Press edges of pie crust down to tin with fingers. For thick crust on edges put strip of dough moistened with H20 or milk. Brush over with milk or white of egg. Put pieces of butter on top for brown spots. COMMON PASTRY. Work butter as for puff pastry. For flakey pastry, FOLD as for puff pastry. Use wooden spoon for packing butter. (1 lb. rolls butter. 14 1°- equals y2 C. butter). Sift NaCl into flour or mix with butter.✪ Common Pastry Chop butter in with knife. Keep board slightly floured. Add cold H20 sufficient to moisten. Put H20 in different places of dough. Have flour distributed through quite dry, — layers of flour and layers of butter; then it is ready to turn out on board, floured. Roll pie crust from you. Roll from y8 inch to little thicker. LABORATORY COOK BOOK. 93 PUFF PASTE. 1 pound butter Ice water 1 pound pastry flour✪ Puff Paste Wash the butter, pat and fold until no water remains. Reserve two tablespoons of butter and shape remainder into a square piece one-half inch thick, and put on floured board. Work the two table- spoons of butter into the flour with the tips of fingers until well blended. Moisten to a dough with ice water, turn on a floured board and knead to a smooth dough. Roll it in a napkin and place it on ice for 15 minutes, that it may become thoroughly cold. Eoll the cold paste into an oblong piece one-fourth inch thick, keeping the corners square. Place the pat of butter in the centre and fold the paste first from the sides, then from the ends, folding one under and one over the enclosed butter. Press the edges firmly together to en- close as much air as possible. Turn the folded side down, and with a rolling-pin roll it LIGHTLY AWAY FROM YOU into a long, nar- now strip, keeping it as even as possible. Fold it over, making three even layers of paste; roll out and fold as before. Roll in a napkin put in a shallow pan, place between two pans of ice and let stand five to fifteen minutes. Repeat the rolling and folding six times. After fourth rolling, fold from ends to centre and double, making four layers. For pattw shells, roll puff-paste one- fourth inch thick, shape with a patty or biscuit-cutter, first dipped in flour or hot water. Remove centres from one-half the rounds with a smaller cutter. Brush over with cold water the larger pieces, near the edge, fit on rings, PRESSING lightly. Put in pans, cover with a towel, and place between pans of cracked ice, and chill until paste is stiff. Bake in a very hot oven, with greatest heat at the bottom, 25 or 30 minutes. Turn frequently that it may rise evenly, with a paper over the top to prevent crust forming too soon. If the oven is not hot enough, the paste will melt and spread. If it bakes too fast on top, it will not rise. TO PUT A PIE TOGETHER.

AI-modernized reading of the original text

Do not put perforations near edge. Press edges of pie crust down to tin with fingers. For thick crust on edges put strip of dough moistened with H20 or milk. Brush over with milk or white of egg. Put pieces of butter on top for brown spots. COMMON PASTRY. Work butter as for puff pastry. For flaky pastry, FOLD as for puff pastry. Use wooden spoon for packing butter. (1 lb. rolls butter. 14 1°- equals y2 C. butter). Sift NaCl into flour or mix with butter. Chop butter in with knife. Keep board slightly floured. Add cold H20 sufficient to moisten. Put H20 in different places of dough. Have flour distributed through quite dry, — layers of flour and layers of butter; then it is ready to turn out on board, floured. Roll pie crust from you. Roll from y8 inch to little thicker. PUFF PASTE. 1 pound butter Ice water 1 pound pastry flour Wash the butter, pat and fold until no water remains. Reserve two tablespoons of butter and shape remainder into a square piece one-half inch thick, and put on floured board. Work the two tablespoons of butter into the flour with the tips of fingers until well blended. Moisten to a dough with ice water, turn on a floured board and knead to a smooth dough. Roll it in a napkin and place it on ice for 15 minutes, that it may become thoroughly cold. Roll the cold paste into an oblong piece one-fourth inch thick, keeping the corners square. Place the pat of butter in the centre and fold the paste first from the sides, then from the ends, folding one under and one over the enclosed butter. Press the edges firmly together to enclose as much air as possible. Turn the folded side down, and with a rolling-pin roll it LIGHTLY AWAY FROM YOU into a long, narnow strip, keeping it as even as possible. Fold it over, making three even layers of paste; roll out and fold as before. Roll in a napkin put in a shallow pan, place between two pans of ice and let stand five to fifteen minutes. Repeat the rolling and folding six times. After fourth rolling, fold from ends to centre and double, making four layers. For patty shells, roll puff-paste one-fourth inch thick, shape with a patty or biscuit-cutter, first dipped in flour or hot water. Remove centres from one-half the rounds with a smaller cutter. Brush over with cold water the larger pieces, near the edge, fit on rings, PRESSING lightly. Put in pans, cover with a towel, and place between pans of cracked ice, and chill until paste is stiff. Bake in a very hot oven, with greatest heat at the bottom, 25 or 30 minutes. Turn frequently that it may rise evenly, with a paper over the top to prevent crust forming too soon. If the oven is not hot enough, the paste will melt and spread. If it bakes too fast on top, it will not rise. TO PUT A PIE TOGETHER.

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Common PastryPuff Paste

The Worcester domestic science school's one year course laboratory cook book