Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1889-08-09
RECIPES.
PASTRY.

The Creates possible cleanliness and
nicety should be observed In making
pastry. The slab or board, paste rollers
tins, cutters, stam pc, everything in fact
used for it, and especially the hands
should be equally free from the slightest
soil or psrGicie OF dust. The more sx
peditiously the finer kinds of crust are
msde and dispatched to the oven, and
the less they ara touched, the better
Much of their excellence depends upon
tue baking, also; they should have suffi-
cient degree of heat to raise them quick
ly but not so fierce q one as to color them
too much, before they are done, and still
less to burn them. The oven door should
remain closed after they are put in and
not be removed until the paste is set.
Large raised pies require a steadily sus-
tanned, or what is technically called
soakig heat, and to in-
sure this the oven 81 ould
be made very hot, then cleared and clos =
Iy shut, from half to a whole hour before
it is used, to concentrate the heat. 1t is
an advantage, in this case, to have larg
log or two of cord wood burning in add
ton to the usual firing.
In mixing the paste, the water should be
added gradually, and the whole gently
drawo together with tbs fingers, until
sufficient has been added, when it should
be lightly kneaded, uutil it is as smooth
as possible. When careiessly made, the
surface Is often LEFT covered with small
dry Jumps or the water added III so large
a proportion that Il becomes necessary
to add more flour to render it workable, in
any way, and this ought particularly TO
be avoided when a certain weight of all
the Ingredients has been taken.
FINE FRENCH PUFF PASTE.
This, when made by Il good cook, will
rise In the oven from one to six inches
in height; tue some practice is necessary
to OmpiIsh this. In summer ice must
be used; the butter must be hardened on
it before it is USED, AID the paste, at in
tervals OF rolling, Is improved by being
laid on sleva over dish containing it.
Take ap equei weight of good but err
freed from salt, which, in he butter,
is an injury to this paste,
and of fine, dry, sifted fpsr; to each
pound of these add the yolks of two eggs
and small teas poonful of salt. Break a
few small bits of the butter, very lightly,
into the -four, pu' the salt into the center
and -four on it suffi ,ieut wa 5er to dissolve
moistsn the -four, gradually, and make it
into a very smooth paste, rather 1.-THE in
summer, and never very stit, although the
opposite fault, in an extreme, would
render the crust unmanGgeebie. Press,
in a soft thin cloth, all the moisture from
the remainder of the butter aud form it
into a ball. but in doing this, be careful
not to soften it too much. Should 1t be
soft, it must be hardened, on ice, before
proceeding. When it is ready land the
paste should never be commenced until
sufficient size to enclose the butter, fiat
ten this little upon it, in the centre,
and then fold the crust well over it and
roll 1t out thin, as Lightly as possible
after having dredg the board and paste
roller with little -four; this Is called
giving it one tucn. Then fold it III
three, give it another turn aud set it aside,
where it will be very cool for few
minutes; give it two more turns, Ill the
same way, rolling it each time, very
lightly but of co ual thickness, and to the
ways, peciai care that the butter shall
not break through the paste. Let 1t
again be set aside to become cold, and
after it has been twice more rolled and
folded in three, give it half turn, by
folding it once only, and il will be ready
for use.
Equal weight of -four and butter; to
each pound OF these, yoiks of two eggs;
small salt spoon of salt; 612 turns.