Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-09-04

SELECTED RECEIPT >.
Puff Paste.
Take half pound of butter and
wash II In a bowl Of ice water until 1t
becomes smooth and elastic. linen
place II in a napkin and knead it free
from moisture: pat it out into a flat
c.ka and Mace on ice until needed.
Measure two cupsful of sifted flour and
sift again with half a teaspoonful of
salt heaping it in center OF molding
hoard mr. on a marble slab, which is to
be preferred. Make a we'll in the CEN
ter and put in teaSpoonful OF sugar
and half the white of an egg, and a
piece of the washed butter the size of
a large egg. With the tips OF the
fingers work these materials around
gradually Incorporating the flour and
adding a little ice water from time TO
time, using enough ice water as you
work in the flour to make a smooth
paste. The exact quantity cannot be
given as flour will absorb more moist
ure at certain times than at others,
but from one-quarter to half Il cup VIII
be required. When you have a dough
that can DE worked, knead it until IL
is a smooth ball, then place it on a dish
and place it on ice to get thoroughly
cold, about fifteen minutes. linen
divide the dough evenly and roll out
one piece into square, spread one
half with the butter that has been
standing on ice, break it quickly INTO
bits. dredge a little -four over the but
ter. place the other portion of paste on
top and press down lightly with the
rolling pin; then roll lightly from you
into q long, narrow STRIP, keeping 1t rs
even as possible. Then fold it ever to
the center from either ends, then fold
again, making three layers. Give the
SQUARE Of dough one turn towards you
and roll out and fold as before; then
set on ice for fifteen minutes Repeat
the rolling and folding until you have
given the paste eight turns in order to
give the paste the greatest lightness.
If after each rolling the paste shows
signs of softening and 'creeps mp,
place it on ice and let it remain for
twenty or thirty minutes. Always roll
from you when making the paste and
be careful not to break the air bubbles,
which are needed to give lightneSS.
After the paste is completed it may be
rolled in any direction.
Plain Pie Crust.
Measure one quart of sfted flour and
sift again with one teaspoonfu of salt,
reserving a little of the flour for the
board. Then with a flexible knife cut
in through the flour Il cup of chilled
butter. Add a cup of ice cold water
little at time, mixing it lightly With
the knife; as soon as it will hold to-
!, gether turn 1t out on the Toured board
and roll out lightly, fold it in at the
sides and the ends and turn 1t around on
the board and roll out and fold again.
N Put it in the ice box for an hour at
least before using and keep it covered
so that it will not dry on the outside;
\ this will keep for several days and inn
q prove with age. If you wish to have
the top crust richer than the given
quantity of shortening will make it,
take part OF the paste after it has been
rolled,the first time, put bits of washed
butter over the top, dust with flour
II fold over and roll it out several times,
HN then chill on ice.
Suet Paste.
This Is an excellent paste for meat
IA pies, baked or boiled dumplings or
4 fruit buildings. All the ingredients
must be very cold when mixing. Put
8 a teaspoonful of baking powder and II
d teaspoonful Of salt into two and a half
cups of sifted flour and sift again; add
q cup of best beef suet chopped very
] fine, freed from all skin and dredged
with -four then mix to a smooth, soft
dough, with a cupful of ice water and
roll out. When trimming the edge Of
the pie paste after covering the tins,
allow for shrinkage in baking. Do not
!, 1,n "a, Of t,n CT i,I1 srt,
OF pies or patties with the fingers, as it
will prevent that part from rising as
light as the rest The bowl for washing
butter must be washed in hot soap
suds, then rinsed in cold water to pre-
vent the butter from sticking to either
in making puff paste. All pie paste
should be made quickly. lightly and
deftly, in order to have it light. The
tenderness depends ON the flour,
amount of shortening, also handling,
and soegy paste is due to bad manage
ment of fires on poor oven.
Plain Cheap Pie Crust.
Sift one pint of pastry flour with
one-half Il teaspoonful of salt and one
half teaspoOnful of baking powder. Into
this mixture put two heaping table
spoonfuls of butter and lard mixed, and
mix with one-half cupful of ice cold
water. Roll out on board and turn in
the ends and sides, fold, place on the
board with folds at sides. and roll once
or twice more or until smooth.
Burnt Cream.
Measure a quart of milk, turn it into
double-boiler reseryng enough to mois-
ten to a smooth paste, three -fourths of
cup of flour. When remainder of
milk is scalded pour it over the flour
mixture. Mix thoroughly and return to
the double boiler and stir and cook UNI
til it thickens. Have ready in another
saucepan the burnt sugar. Let cup
I of brown sugar melt and become
dark brown. Into this pour the boiling
hot milk mixture. Let it cook a few
minutes then turn into a mold. When
very cold turn out and serve with