The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-04-25
sOaIE RICH PAsTEs

SOME RICH PASTES
Housewives are generally very anxious
TO excel in making delicate pastry, but
in many cases become so discouraged by
failures in their firsa attempts, they give
il up The reason the first efforts. with
out a practical demonstration lesson, 50
often fan. is not so much the fault in
The making of the paste. but because it
is not properly handled after it is put to-
gether. As the nghtness of puff paste de-
ponds entirely on the air EMBODIED be-
tween the thin layers Of butter and -four
and the slightest pressure Will cause
these thin stFatas TO cling together and
the air being pressed out between the
paste vii mot rise. therefore the pastry
in order 10 be light and very haky must
he handled with the lightest fingers. In
fact it should not be handled at all prop
erly 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
cutter should be sharp so that the cutting
may be done quickly and the pastry not
dragged.
The past must be kept very cold
through the entire process. until it goes
into the oven in order TO have it tender
and crisp.
While the work Of making puff or other
delicate pastes seem more troublesome
than profitable it is worth while 10
master the art, for so many dainty TRIES
may be made with 1t. which cannot be
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
firm as possible by being kept on ice until
the last moment. Select the coolest place
possible for the work using a marble
slab. Make the paste the day before you
wish to use it and do not remove the en-
tire 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
tc make. but il will 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 feuilletage. One popular mode is
to bake it alone in one large brioche and
serve it with a compete of fruit. or il
may be made in small rings or for sweet
vols-au-vent.
OR FRENCH PUFF
PASTE
Put a pound Of -four dried and sifted
into bowl or on the marble pastry slab.
Wash pound Of fresh, sweet butter in
ice water until salt is removed, break off
about two ounces and put in the middle
of the -four 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
gra dually work in the butter and the
liquid forming the whole into a smooth
paste Knead it a few minutes until
smooth and velvety, then pat out into
square layer and breaking the larger por-
ton of butter quickly into small pieces.
place in the middle Of the paste. roll up
lightly and roll out. from you. into
long. thin sheet fold it in three. turn
it around and roll again and fold; then
place on ice or in a very cold place three
or four minutes. then roll and fold twice
again. being careful that the butter does
not break through the paste. Set once
more in a cold place and repeat the roll
ing and folding. Then let it stand,
wrapped fin a napkin, until the next day.
before baking.
CROQUANTE PASTE
Pound and sift half a pound Of loaf
sugar and mix with a pound Of sifted
flour and stir in sufficient number OF
beaten egg yoIks to form into a smooth
paste. Beat and knead wei and roll out
the size Of the croquante form and about
quarter of an inch thick. Butter the
form we'll and press the paste closely
over it in order 10 cut the pattern in well;
then lay on baking tin. brush over
lightly with beaten white II egg. sift
sugar over it. and bake in a slow oven.
When done carefully remove from form
and cover with any preserves or jam
FRANGIPANE PASTE
Half pound Of sifted -four. six eggs /
and a little milk. Just moisten the friar 4
with milk put into a clean, smooth .
ard beat it well together TO a ]
smooth paste. then turn out and stir IN ,
The eggs. well beaten. Until the paste is I
,old enough TO make UP in the hand. Use +
L for Al sorts Of tarts and entrements.
4
Put four ounces Of finest -four into a 4
bowl: add 20 it half an ounce of German /
yeast. and mix into a soft dough with /
a little warm mot hoO water. Cover /
first With a Toured cloth then with 4
cover and put in warm place 10 raise !
until 80 is more than its original bulk. /
Meanwhile spread on the marble pastry
,r board eight ounces OF -four. make
hole IN the middle into which put about
Fix ounces Of fresh butter, ? httle salt. f
ive whole eggs and two spoonfUis ~ .
ich cream. Mix an Of these ingredients /
well into the -four until YOU have 4
smooth paste Work well with the hands 4
hen rub il back and forth with the palm
u the hand ca the slab. three or four
lines. pun out and spread the sponge
y piece of leaven II ready. over it. then
thoroughly. bur lightly mix both together. f
rhe paste must be delicate and scft bot .
im enough not 90 spread ont on the
board - too soft work in q little more
Sour e too stin another egg. when % +
5 made dredae a cloth with -four and /
'oid The paste in this and lei u stand for 4
Twelve hours Then take ont ~ Tho
loVI dresee vith Goar and knead well
ger.aco it under The cover and Jet stand 4
? two or three hours. fhsn kuCad again 4
when ls-e or formed into just whatever
-orln NJ shape sou please. u may -
lak-d In crs4s-s az roIs-au-Vcur forms
ind kept in a drv place uutn nee5ed-
NOrGAT PASTE
This IS a usful paste foE pretty. sweet
lishe~
Take pound ~ jordan fsTeet ~
uords flarrh anl rlt ~ ;he skis Eifa
csose Tfras irr1 celia water for p ~