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PUFF PASTE

(Pastry Cakes) - (Seventy-five Receipts For Pastry Cakes, And Sweetmeats)







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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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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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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16 Oysters In Puff Paste

Roll out some puff paste and cut it into round pieces. Chop some

oysters, mix them with the same amount of chopped hard boiled egg, a

little chopped parsley and a little grated lemon peel, season with salt

and pepper and a little pounded mace; moisten the mixture with a little

cream and some of the oyster liquor; put a spoonful on each round of

paste; fold over, moisten the edges and press them together. Brush over

with the yolk of one egg and fry for fifteen minutes.

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Puff Paste

(Pasta sfoglia)



The Pasta sfoglia is not too difficult to make and if the following

instructions are carefully followed, this fine and light paste can

easily be prepared. It is well to have a marble slab to roll it on but

this is not absolutely necessary. A warm, damp day is not favorable for

the making of the Pasta sfoglia, which succeeds better when the

weather is cold and dry.



Mix half a pound of flour of the very best quality with a piece of

butter as big as a walnut, some warm, but not hot water, enough salt and

a teaspoonful of good brandy. When the paste is formed knead it well for

about half an hour, first with the hands, then throwing it repeatedly

with force against the bread board. Make a cake of a rectangular form,

wrap it in cloth and let it rest for a while. Meanwhile work with the

hand 1/2 lb. of butter that has been kept previously on ice or, better,

in a bowl of ice-water, until it becomes smooth and flexible, then make

of it a little cake like that of the paste and throw it in a bowl of

cold water. When the dough has rested take the butter from the water,

wipe it with a cloth and dip it in flour.



Roll the paste only as long as it is necessary to enclose within the

cake of butter. This is placed in the middle and the edges of the sheet

of paste are drawn over it, closing well with fingers moistened in a

little water so that no air remains inside. Then begin to flatten, first

with the hands, then with the rolling pin, making the sheet as thin as

possible, but taking care that the butter does not come out. If this

happens throw at once a little flour where the butter appears and always

have the marble slab (or bread board) and the rolling pin sprinkled with

flour. Fold it over, making three even layers of paste, and again roll

the folded strip, repeating the operation six times and letting the

paste rest from time to time for a few minutes. At the last time, fold

it in two and reduce it to the necessary thickness that is, about one

third of an inch. After each folding press the edges gently with the

rolling pin to shut in the air, and turn the paste so as to roll in a

different direction.



When the paste has had six turns cut it into the desired forms and put

on ice, or in a cold place for twenty to thirty minutes before putting

it on the oven, which must be very hot, with the greatest heat at the

bottom.



The puff paste is used for pate shells and vol-au-vent cake and for

light pastries of all kinds.

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Puff Paste

The _puffs_ made me light,

And now that's all over, I'm pretty well, thank you.

MOORE.



Weigh an equal quantity of flour and butter, rub rather more than half

the flour into one-third of the butter; add as much cold water as will

make it into a stiff paste; work it until the butter be completely mixed

with the flour, make it round, beat it with the rolling-pin, dust it, as

also the rolling-pin with flour, and roll it out towards the opposite

side of the slab, or paste-board, making it of an equal thickness, then

with the point of a knife, put little bits of butter all over it, dust

flour over it and under it, fold in all the sides, and roll it up, dust

it again with flour, beat it a little, and roll out, always rubbing the

rolling-pin with flour, and throwing some underneath the paste to

prevent its sticking to the board.



It should be touched as little as possible with the hands.

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Puff Paste

Equal quantities of butter and flour by weight, the butter to be washed.

The yolk of 1 egg. Divide butter in three or four parts and chill; chop

one portion into the flour, mix with ice water, and roll in the

remainder. Roll and fold several times. If it grows sticky, chill till

it hardens.

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Patties Of Puff Paste

Roll out some puff paste an inch thick, cut with a patty-cutter as many

rounds as are needed, then with a smaller cutter stamp each round about

half an inch deep. Bake in a quick oven; when done lift the centers out

carefully with a knife, remove a little of the inside. When wanted heat

the patty shells and fill with spaghettina in tomato sauce, mushrooms or

vegetables in a cream or savory sauce, or the filling as given for

spinach border mould. A few truffles cut fine are a nice addition to

tomato sauce. Lay the little tops on and serve.

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Puff Paste

One pound of flour, one pound of butter and one cup of ice water. Sift

the flour, weigh it and turn into a mixing bowl; pour the water

gradually into it, stirring constantly with a spoon; turn the dough out

on the pastry board and beat or knead it until it blisters and is so

elastic that it can be stretched without tearing. Then set it away on

ice. Wash the butter, squeeze out the salt and water and lay it on a

plate on ice. Roll the dough as nearly square as possible, lay the

butter in the center of it, fold over one side of the paste, then the

other, flatten slightly with the rolling pin, fold over the ends of the

dough until they meet; turn the dough over and roll twice, fold again

and put the paste on the ice; let it remain for twenty minutes. Repeat

this twice, allowing the pastry to rest twenty minutes each time. This

makes in all six rolls and three times of rolling. Press very lightly

with the rolling pin, cut off each time what is needed for a pie or

number of patties, that the dough will not be worked over more than is

necessary. The trimmings may be used for cheese straws by cutting and

sprinkling them with grated Parmesan cheese and a dash of cayenne

pepper; or may be baked in crescents for garnishing. In baking, rinse

the pans with cold water and brush the pastry over with beaten egg. Make

the pastry in a cool room.

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Puff Paste

1/2 pound Vienna flour.

6 ounces butter.

1 egg.

1/2 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.









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