The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1882-03-01

it out half an inch thick, taking care not to
let the butter break through the paste, and
forming it into q strip three times as long as
il is wide; fold one end of this strip two
thirds over toward the other end, and bring
the latter up over the lop of the first fold;
this will make triple fold Of paste; repeat
this rolling and folding twice more, then lay
the paste, wrapped in Toured cloth, on q
plate in the ice-box for ten or fifteen
minutes. This is called giving the paste "a
turn" puff paste usually has six "turns, y
being placed in the ice-box to cool after each
'turn;p thea it ia ready to use for the tops of
pies, patties or vol-au-vents. In liltingor turn
ing the paste about On the slab lightly lift
its outer edge and gently lap it over the roll
Ter toward yol, beng careful not to tear it;
gently roll it to ward you, keeping it-around
the roller, and lifting /. clear from the board
whenever you wish to move it; when you
wish TO replace it upon the slab carefully
unwind it from the roller, letting the face OF
the paste, or the part next the roller, fall
upon the slab. When ready TO bake the
paste, roll it out about quarter of an inch
thick and cut it to the required shape with
sharp knife, Toured, or with pastry cut
ter; FOR the top of pies use one thickness of
paste. for pstties use two or even three, WEI
ting the layers with cold water TO make
them adhere, and brushing the upper layer
with the beaten yolk of raw egg to make
It glossy; about quarter of an inch within
the rim OF the top layer make a little circu-
lar cut; this bit can be lifted when the pat
ties ara baked to admit of the removal of
the uncoolSed pastry in the middle. and
make room fer the jelly, cream, or force
meat used 10 filing them. For vol .au-vents
or large pstties roll the pastry at least an
inch thick, Gu. ont two pieces Of the desired
size, and long strip about an inch wide;
wet the edge OF one piece of the paste and
ley the strip around it, trimming the ends
thin where they overlap each other; then
wet tae strip and place the other largo piece
on over IL; cut circle quarter of an inch
deep in the top, about an inch inward from
the edge, to form the cover, es in the small
patties; brush the top with beaten egg. and
bake tie vOl.9u-vent in moderate oven.
The baking pan should be wet with cold
water before the paste is laid on it, instead
of being Toured, and should be set on ice
for FIVE minutes before baking in warn
weather. After making pa.ties, or volsu-
vents, the trimmings OF pss;e may be used
for riSsoles or little turnovers, which may
be baked, o. fried like fritters, Or made into
almond puhs, by sprinkling them with
chopped blanched almonds; or into canne-
Ions, by cutting the paste in strips, rolling
il around tie sticks, which are easily re-
moved after the cannelcns are baked, anc
which leave space for jelly cream, or
meringue.
Dabois advises the substitution or fresh
beef suet for butter in very warm weather.
have had IL tried successfully, The suet
is prepared by chopping it fine, pounding
it smooth in q mortar, and then working it
in damp cloth to slightly soften 1t to the
Of the paste; the suet being
for butter, the process given for
put paste is followed.