Saturday, January 29, 2011

Plain Paste for Puddings

¾ pound flour. 6 ounces butter. Rather less than ½ pint water. A pinch of salt. 1 teaspoon baking powder.

Pass the flour through a sieve on to a board, mix with it the salt and baking powder, and thoroughly rub in the butter. Make a hole in the centre of the paste, pour in the water, stirring it into the paste at the same time with the other hand. When sufficiently moist to adhere in the shape of a ball, roll out to the required thickness. If cooked in a basin the pudding will require to boil for at least three hours; if in a cloth, less time will be found sufficient.

Friday, January 28, 2011

Puff Paste

½ pound Vienna flour. 6 ounces butter. 1 egg. ½ tea-cup cold water. 1 teaspoon lemon juice.

Place the flour in the middle of a paste-board, and lightly roll the butter in it, then divide the butter into two equal parts, and place one half on one side. Chop the other half in the flour, then make a hole in the centre, in which place the lemon juice, the egg (whole), and the water; mix well together, and put in a cool place for about fifteen minutes. Then roll it out half an inch thick. Place the other half of the butter in the centre, fold over two sides of the paste, and roll out again; this latter counts as the first roll, and the paste must be rolled out five times in all, allowing an interval of ten minutes between each roll. The paste should then be left for at least two hours in a cool place with a damp cloth over it before being used.

Note.--In warm weather, the butter, egg, and water should be kept in a basin with ice for at least half an hour before using.

Potato Pie

4 or 6 potatoes, according to size. Cooked haricot beans. 1 onion. About one tablespoon of chopped mint or parsley. Puff or short paste.

Parboil the potatoes, slice and lay them in a pie-dish with the onion sliced, as many beans as are liked, and a few tablespoons of the liquor. Sprinkle over the parsley or mint, cover with paste, and bake.

Latest Post