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Paste

(Puddings.) - (My Recipes Tried And True)







One third-cup cup of lard, a little salt; mix slightly with one and

one-half cups of flour; moisten with very cold water, just enough to

hold together, get into shape for your tin as soon as possible. Brush

the paste with white of egg. Bake in a hot oven until a rich brown.

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DIRECTIONS FOR MAKING PASTE.

To make good light paste requires much practice; as it is not only
from the proportions, but from the manner of mixing the various
ingredients, that paste acquires its good or bad qualities.
Paste should be worked up very lightly, and no strength or pressure
used; it should be rolled out _from you_, as lightly as possible. A
marble slab is better than a board to make paste on.
The flour should be dried for some time before the fire previously to
being used. In forming it into paste it should be wetted as little as
possible, to prevent its being tough. It is a great mistake to imagine
_lard_ is better adapted for pastry than butter or clarified fat; it
may make the paste lighter, but neither the color nor the flavor will
be nearly so good, and the saving is extremely trifling.
To ensure lightness, paste should be set in the oven directly it is
made.
Puff paste requires a brisk oven.
Butter should be added to the paste in small pieces.
The more times the paste is folded and rolled, if done with a light
hand and the butter added with skill, the richer and lighter it will
prove. It is no longer customary to line the dish for pies and fruit
tarts.

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PLAIN PUFF PASTE.

Mix a pound of flour into a stiff paste with a little water, first
having rubbed into it about two ounces of butter, then roll it out;
add by degrees the remainder of the butter (there should be altogether
half a pound of butter), fold the paste and roll about two or three
times.

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VERY RICH PUFF PASTE.

Mix in the same manner equal quantities of butter and flour, taking
care to have the flour dried for a short time before the fire; it may
be folded and rolled five or six times. This paste is well suited to
vol-au-vents and tartlets; an egg well beaten and mixed with the paste
is sometimes added.

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BEEF DRIPPING PASTE.

Mix half a pound of clarified dripping into one pound of flour; work
it into a paste with water, and roll out twice. This is a good paste
for a common meat pie.

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ALMOND PASTE.

Blanch half a pound of fine almonds, pound them to a paste, a few
drops of water are necessary to be added, from time to time, or they
become oily; then mix thoroughly with it half a pound of white sifted
sugar, put it into a preserving pan, and let them simmer very gently
until they become dry enough not to stick to a clean spoon when
touched; it must be constantly stirred.

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CHICKEN LIVER PASTE, No. 1

Wash thoroughly several fowls' livers and then let them simmer until
tender in a little strong soup stock, adding some sliced mushroom,
minced onion, and a little pepper and salt. When thoroughly done mince
the whole finely, or pound it in a mortar. Now put it back in the
saucepan and mix well with the yolks of sufficient eggs to make the
whole fairly moist. Warm over the fire, stirring frequently until the
mixture is quite thick, taking care that it does not burn.
It should be served upon rounds of toast on a hot dish garnished with
parsley.

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CHICKEN LIVER PASTE, No. 2

Take one-quarter pound chicken livers that have been boiled soft; drain
and rub through grater, add one-quarter cup of fresh mushrooms that have
been fried for three minutes in two tablespoons of chicken fat, chop
these, mix smooth with the liver, moistening with the fat used in frying
the mushrooms, season with salt, pepper, paprika and a little onion and
lemon juice. Spread on rye bread slices. Garnish plate with a red radish
or sprigs of parsley.

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PUFF PASTE OR BLAETTER TEIG

To make good puff paste one must have all the ingredients cold. Use a
marble slab if possible and avoid making the paste on a warm, damp day.
It should be made in a cool place as it is necessary to keep the paste
cold during the whole time of preparation. This recipe makes two pies or
four crusts, and requires one-half pound of butter and one-half teaspoon
of salt, one-half pound of flour and one-fourth to one-half cup of
ice-water.
Cut off one-third of the butter and put the remaining two-thirds in a
bowl of ice-water. Divide this into four equal parts; pat each into a
thin sheet and set them away on ice. Mix and sift flour and salt; rub
the reserved butter into it and make as stiff as possible with
ice-water. Dust the slab with flour; turn the paste upon it; knead for
one minute, then stand it on ice for five minutes. Roll the cold paste
into a square sheet about one-third of an inch thick; place the cold
batter in the centre and fold the paste over it, first from the sides
and then the ends, keeping the shape square and folding so that the
butter is completely covered and cannot escape through any cracks as it
is rolled. Roll out to one-fourth inch thickness, keeping the square
shape and folding as before, but without butter. Continue rolling and
folding, enclosing a sheet of butter at every alternate folding until
all four sheets are used. Then turn the folded side down and roll in one
direction into a long narrow strip, keeping the edges as straight as
possible. Fold the paste over, making three even layers. Then roll again
and fold as before. Repeat the process until the dough has had six
turns. Cut into the desired shapes and place on the ice for twenty
minutes or longer before putting in the oven.
If during the making the paste sticks to the board or pin, remove it
immediately and stand it on the ice until thoroughly chilled. Scrape the
board clean; rub with a dry cloth and dust with fresh flour before
trying again. Use as little flour as possible in rolling, but use enough
to keep the paste dry. Roll with a light, even, long stroke in every
direction, but never work the rolling-pin back and forth as that
movement toughens the paste and breaks the bubbles of air.
The baking of puff paste is almost as important as the rolling, and the
oven must be very hot, with the greatest heat at the bottom, so that the
paste will rise before it browns. If the paste should begin to scorch,
open the drafts at once and cool the temperature by placing a pan of
ice-water in the oven.

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PUFF PASTE

The eggs should not be beaten till after all the other ingredients
are ready, as they will fail very soon. If the whites and yolks
are to be beaten separately, do the whites first, as they will
stand longer.
Eggs should be beaten in a broad shallow pan, spreading wide at
the top. Butter and sugar should be stirred in a deep pan with
straight sides.
Break every egg by itself, in a saucer, before you put it into the
pan, that in case there should be any bad ones, they may not spoil
the others.
Eggs are beaten most expeditiously with rods. A small quantity of
white of egg may be beaten with a knife, or a three-pronged fork.
There can be no positive rules as to the exact time of baking each
article. Skill in baking is the result of practice, attention, and
experience. Much, of course, depends on the state of the fire, and
on the size of the things to be baked, and something on the
thickness of the pans or dishes.
If you bake in a stove, put some bricks in the oven part to set
the pans or plates on, and to temper the heat at the bottom. Large
sheets of iron, without sides, will be found very useful for small
cakes, and to put under the pans or plates.

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COMMON PASTE FOR PIES

Half a pound and two ounces of sifted flour.
Half a pound of the best fresh butter--washed.
A little cold water.
_This will make puff-paste for two Puddings, or for one
soup-plate Pie, or for four small Shells_.
Weigh half a pound and two ounces of flour, and sift it through a
hair-sieve into a large deep dish. Take out about one fourth of
the flour, and lay it aside on one corner of your pasteboard, to
roll and sprinkle with.
Wash, in cold water, half a pound of the best fresh butter.
Squeeze it hard with your hands and make it up into a round lump.
Divide it in four equal parts; lay them on one side of your
paste-board, and have ready a glass of cold water.
Cut one of the four pieces of butter into the pan of flour. Cut it
as small as possible. Wet it gradually with a very little water
(too much water will make it tough) and mix it well with the point
of a large case-knife. Do not touch it with your hands. When the
dough gets into a lump, sprinkle on the middle of the board some
of the flour that you laid aside, and lay the dough upon it,
turning it out of the pan with the knife.
Rub the rolling-pin with flour, and sprinkle a little on the lump
of paste. Roll it out thin, quickly, and evenly, pressing on the
rolling-pin very lightly. Then take the second of the four pieces
of butter, and, with the point of your knife, stick it in little
bits at equal distances all over the sheet of paste. Sprinkle on
some flour, and fold up the dough. Flour the paste-board and
rolling-pin again; throw a little flour on the paste and roll it
out a second time. Stick the third piece of butter all over it in
little bits. Throw on some flour, fold up the paste, sprinkle a
little more flour on the dough, and on the rolling-pin, and roll
it out a third time, always pressing on it lightly. Stick it over
with the fourth and last piece of butter. Throw on a little more
flour, fold up the paste and then roll it out in a large round
sheet. Cut off the sides, so as to make the sheet of a square
form, and lay the slips of dough upon the square sheet. Fold it up
with the small pieces of trimmings, in the inside. Score or notch
it a little with the knife; lay it on a plate and set it away in a
cool place, but not where it can freeze, as that will make it
heavy.
Having made the paste, prepare and mix your pudding or pie. When
the mixture is finished, bring out your paste, flour the board and
rolling-pin, and roll it out with a short quick stroke, and
pressing the rolling-pin rather harder than while you were putting
the butter in. If the paste rises in blisters, it will be light,
unless spoiled in baking.
Then cut the sheet in half, fold up each piece and roll them out
once more, separately, in round sheets the size of your plate.
Press on rather harder, but not too hard. Roll the sheets thinnest
in the middle and thickest at the edges. If intended for puddings,
lay them in buttered soup-plates, and trim them evenly round the
edges. If the edges do not appear thick enough, you may take the
trimmings, put them all together, roll them out, and having cut
them in slips the breadth of the rim of the plate, lay them all
round to make the paste thicker at the edges, joining them nicely
and evenly, as every patch or crack will appear distinctly when
baked. Notch the rim handsomely with a very sharp knife. Fill the
dish with the mixture of the pudding, and bake it in a moderate
oven. The paste should be of a light brown colour. If the oven is
too slow, it will be soft and clammy; if too quick, it will not
have time to rise as high as it ought to do.
In making the best puff-paste, try to avoid using more flour to
sprinkle and roll with, than the small portion which you have laid
aside for that purpose at the beginning. If you make the dough too
soft at first, by using too much water, it will be sticky, and
require more flour, and will eventually be tough when baked. Do
not put your hands to it, as their warmth will injure it. Use the
knife instead. Always roll from you rather than to you, and press
lightly on the rolling-pin, except at the last.
It is difficult to make puff-paste in the summer, unless in a
cellar, or very cool room, and on a marble table. The butter
should, if possible, be washed the night before, and kept covered
with ice till you use it next day. The water should have ice in
it, and the butter should be iced as it sets on the paste-board.
After the paste is mixed, it should be put in a covered dish, and
set in cold water till you are ready to give it the last rolling.
With all these precautions to prevent its being heavy, it will not
rise as well, or be in any respect as good as in cold weather.
The handsomest way of ornamenting the edge of a pie or pudding is
to cut the rim in large square notches, and then fold over
triangularly one corner of every notch.









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