The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1900-12-09
Good Housekeeping.

Good Housekeeping.
TT puzzles me- said Miss Farmer, while
she arranged her materials, the sudden
demand TO learn how to make puff paste.
IL you were to glance through our engage
ment book you would discover that nearly
every second private lesson of the fall de-
mands puff paste. The only explanation 1
can think of is that SO many people are re-
turning this season from a trip through
Europe, where puff paste is used much
more than in America. They have taken a
liking to II and want it made in their w
kitchens. Now We are ready. 1 want you
TO weigh a half pound of flour and a hall
pound of butter she said to her pupil
The woman followed her teachers direc-
tions implicitly. The -four, after weighing,
she put into a large yellow mixing bowl,
with "A dust of salt, and the butter into
another bowl filled with ice water.
I'VE cannot find fresh butter for cook
ing In this country" said Miss Farmer,
$50 we must freshen 1t for ourselves. In
cool weather should have you work the
salt out with your hands, but On a warm
day like this it is best to use a wooden
spoon"
First of all the bowl was rinsed well in
boiling water, then in cold. and the butter
was put in it and covered with ice water
Under Miss Farmers directions IL was
patted and rolled and smoothed Till Ii grew
hard, white and waxy-looking. Then ii was
IOTme0 INTO Z large pat OH a pldbCf tNCly
drop of water was squeezed from 1t, and
il was put on the ice to harden. A table
spoonful OF the butter was dropped IN the
-four and rubbed through ii with light def
handling. IL was mixed TO a soft dough
with ice water and kneaded lightly into
a tiny loaf. then laid under a bowl and
covered with a cloth TO ''ripen' for hve
minutes. While it "ripened," Miss Farmer
prepared the table for rolling. A most
UNIQUE contrivance called "a magic cloth,
takes the place OF a baking board in the
Boston cooking school. 1t is a piece of
heavy sailcloth, about a yard and a half
square. which is laid fiat upon the table.
Into it's pebbly surface flour is rubbed with
the ends OF the fingers until il would be al
lmpossibility for moist dough TO stick to IL.
over the rolling pin is slipped another
magic cloth. a strip of seamless. thick.
white webbing. like the sleeve of an under
shirt. It Is pulled tightly upon the rolling
pin and also rubbed well with flour. This
does not neeessitate the constant sprfnk-
ling of flour. which has to be done when
one uses the rolling pin. The texture of
the cloth holds all the flour needed 10 keep.
dough from sticking and yet II rubs into
the paste no supernuous hour. In the
school 1t is used In preparation Of cookies,
rolls. .~doughnuts. piecrust-in fact. every
thing that requires the application of the
rolling pin
dough and roll il out into a larger square
The pupil watched the teachers deft
movements. After the dough had been
rolled lightly into q sheet nearly half a
yard square. the pat of hard butter was
laid in the middle, then over It was laid a
fold of the paste. till Ii was covered. The
pieces left at each end We're folded over
and underneath, and when the process was
finished the pastry was as neat as a newly
ironed handkerchief. Miss Farmers prac-
tsced hands showed how TO treat il with a
smart pat. and to roll with a light. quick
whole length of the paste. at every stroke.
till il looked like a strip OF. thick cloth
half a yard wide and three times as long
Between each stroke it was lifted deftly
for a moment and laid down again, then
rolled until fine airy bubbles began TO rise
here and there on the surface. 1t was
folded again, put in a cloth and laid be-
tween the two pans OF ice unit; the but