The 1918 Fanny Farmer Cookbook

To Bake Puff Paste

Baking of puff paste requires as much care and judgment as making. After shaping, chill

thoroughly before baking. Puff paste requires hot oven, greatest heat coming from the bottom,

that the paste may properly rise. While rising it is often necessary to decrease the heat by

lifting

risen

covers or opening the check to stove. Turn frequently, that it may rise evenly. When it has

its full height, slip a pan under the sheet on which paste is baking to prevent burning on the

bottom. Puff paste should be baked on a tin sheet covered with a double thickness of brown

paper, or dripping−pan may be used, lined with brown paper. The temperature for baking of

patties should be about the same as for raised biscuit; vol−au−vents require less heat, and are

covered for first half−hour to prevent scorching on top.

Patty Shells

Roll puff paste one−quarter inch thick, shape with a patty cutter, first dipped in flour; remove

centres from one−half the rounds with smaller cutter. Brush over with cold water the larger

pieces near the edge, and fit on rings, pressing lightly. Place in towel between pans of crushed

ice, and chill until paste is stiff; if cold weather, chill out of doors. Place on iron or tin sheet

covered with brown paper, and bake twenty−five minutes in hot oven. The shells should rise

their

full height and begin to brown in twelve to fifteen minutes; continue browning, and finish

baking in

twenty−five minutes. Pieces cut from centre of rings of patties may be baked and used for

patty

covers, or put together, rolled, and cut for unders. Trimmings from puff paste should be

carefully

laid on top of each other, patted, and rolled out.

Vol−au−vents

Roll puff paste one−third inch thick, mark an oval on paste with cutter or mould, and cut out

with

sharp knife, first dipped in flour. Brush over near the edge with cold water, put on a rim

three−fourths inch wide, press lightly, chill, and bake. Vol−au−vents require for baking

forty−five

minutes to one hour. During the first half−hour they should be covered, watched carefully,

and

frequently turned. The paste cut from centre of rim should be rolled one−quarter inch thick,

shaped same size as before rolling, chilled, baked, and used for cover to the Vol−au−vent.

Quick Puff Paste

cup bread flour

Cold water

tablespoon lard

Chapter XXVII − PASTRY

535