The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-04-26
An rights reserved BY Banning company.


Housewives are generally very anxious
to excel in making delicate pastry, but in
many cases become SO discouraged by
failures in their first attempts they give
It up The reason the first efforts. with
out a practical demonstration lesson, SO
often fail is not so much the fault in the
making Of the paste, but because it is not
As the lightness of pun paste depends
entirely on the air EMBODIED between the
slightest pressure win cause these thin
strata to cling together and the air be-
VIII not rise, therefore the pastry, in
order TO be light and very f1aky must be
it should not be handled at all properly
speaking. After it has been rolled out
the first time a broad-bladed knife should
be slipped under the sheet of paste TO
draw it toward you on the board and for
folding while the knife and pastry cut
may be done quickly ana the pastry not
The paste must be kept very cold
through the entire process, until it goes
into the oven in order to have it tender
While the work of making puff or other
aelicate pastes seems more troublesome
master the art. for so many dainty tribes
attempted with ordinary paste
MAKING PUFF PASTE IN WARM
WEATHER.
This is not difficult if you have ice. Use
ice water for mixing. have your butter
f ths s sst ns eei se ePt t 6g ice eooe
place possible for the work, using.
fore you wish to use it ana do not re-
move the entire quantity from the pan but
only as much as is needed at the time.
BRIOCHE PASTE.
This is preferred to the richer paste by
many in summer as it is less difficult to
make but It viii not keep as long and
should be made up and used the day
after you have begun to make it. Brioche
paste may be used IN quite as many ways
as the feullletage- One popular mode is
to bake it alone in one large brioche and
serve It with a compete of fruit, or it
may be made in small rings OF for sweet
vols-au-vent.
FEUILLETAGE, OR FRENCH PUFF
Put pound of -four dried and sifted
into a bowl or on the marble pastry slab.
Wash a pound of fresh. sweet butter in
ice water until salt is removed, break off
ABOUT TWO ounces ana put IN the middle
OF the flour. Lay the remainder on ice
Beat the ,yolks of two eggs and mix with
a few tablespoonfuls of ice water. Then
with the thumb and two fingers gradu-
ally work in the butter and the liquid
Knead it few minutes until smooth and
VelVety. then pat out into a square layer
and breaking the larger portion of butter
quickly into small pieces, place in the
middle of the paste, roll up lightly and
roll out from you into a long thin sheet
fold it in three, turn it around and roll
a very cold Mace three or four minutes
then roll and fold twice again, being care
full that the butter does not break
through the paste Set once more in a
I
folding. Then let it stand. wrapped in a
napkin, until the next day, before baking.
CROQUANTE PASTE
Pound and sift half pound of loaf sugar
and mix with a pound of sifted flour and
stir in sufficient number of beaten egg
yolks to form into smooth paste. Beat
and lEnead well and rolf out the size of
the croquante form and about quarter Of
/ press the paste closely over if in order
a baking tin, brush over lightly with
beaten white of Sift II and
bake in a slow oven When done carefully
remove from form and cover with any
preserves or jam.
FRANGIPANE PASTE
Half a pound of sifted flour. six eggs
and little milk just moisten the flour
pan and beat it wei together to a smooth
paste; then turn opf and stir N the go,
to make uD~ in the hand. Use it for all
sorts OF tarts and entremets-
HOW TO MAKE BRIOCHE PASTE.
Put four ounces of finest flour into a
/ bowl. add to it half an ounce of German
| yeast. and mix into a soft dough with "a
little warm mot hot) water. Cover first
with Toured cloth then with a cover and
] put in warm place 10 rise until it IS
more than its original bulk. Meanwhile
spread on the marble pastry slab or board
! eight ounces of flour. make a hole in the
1 fresh butter 4 little salt I'VE whole eggs
and two spoonfuls Of rich cream Mix an
these ingredients well into the flour until
you have smooth paste. Work well with
the palm Of the hand, on the slab. three or
four times; pull out and spread the sponge
I or piece of leaven, If ready, over it, then
thoroughly but lightly mix both together.
The paste must be delicate and soft but
firm enough not to spread out on the
board If too soft, work in a little more
flour; if too stiff. another egg. When it
/ is made. dredge a cloth with -four and
fold the paste IN this and let it stand
for twelve hours. Then take out of the
bowl. dredge with flour and knead we'll.
Replace it under the cover and leto stand
for two or three hours: then knead again
when used or formed into just whatever
form or shape you please. 1t may be
baked in cFustS or Vols-au-vent forms and
kept in q dry place until needed.
NEAPOLITAN BARS.
Roll out some rich pun paste about half
an inch in thickness, and cut 1t into strips
about two inches wide and four or five
inches long. Lay these on a baking tin
When done remove and spread half of
them with raspberry or strawberry jam.
and place the others on top. Ice with diff
ferent eoIored icing. Arrange on a lace
paper dolly on fancy plate
TRANSPA RENT PASTE FOR TART
LETS.
Warm three-quarterS of a pound of but
/ ter without oing it. and when it is nearly
cold again stir in q beaten egg and beat
I for a few minutes. Then sift in sufficient
/ of the finest dried white fiour to make a
/ thin paste. Butter some patty or tart
dishes and line with the paste. brush with
cold water sift with sugar and bake in
! a moderate oven.
Inquiries Answered.