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The 1918 Fanny Farmer Cookbook
7
/8 cup butter
Work lard into flour, first using knife then tips of fingers. Moisten to a dough with cold water,
pat, and roll out same as Puff Paste. Dot paste with small pieces of butter, using one−third the
quantity. Dredge with flour, fold from ends toward centre, then double, making four layers.
Pat,
and roll out. Repeat until butter is used. Roll, shape, chill, and bake in a hot oven.
1
6
Plain Paste
1/2 cups flour
1
1
1
/4 cup butter
/4 cup lard
1
/2 teaspoon salt.
Cold water
Wash butter, pat, and form in circular piece. Add salt to flour, and work in lard with tips of
fingers or case knife. Moisten to dough with cold water; ice−water is not an essential, but is
desirable in summer. Toss on board dredged sparingly with flour, pat, and roll out; fold in
butter
as for puff paste, pat, and roll out. Fold so as to make three layers, turn half−way round, pat,
and roll out; repeat. The pastry may be used at once; if not, fold in cheese−cloth, put in
covered
tin, and keep in cold place, but never in direct contact with ice. Plain paste requires a
moderate
oven. This is superior paste.
1
7
Chopped Paste
cups flour
/3 cup butter
tablespoons lard
2
2
2
1
/2 teaspoon salt
Cold water
Wash butter. Mix salt with flour, put in chopping tray, add lard and butter, and chop until well
mixed. Moisten to a dough with cold water. Toss on floured cloth (Magic Cover), pat, and roll
out. Fold so as to make three layers, turn half−way round, pat, and roll out; repeat. Should the
butter be too hard, it will not mix readily with the flour, in which case the result will be a
tough
crust. Omit lard, and use all butter, if preferred.
1
8
Quick Paste
1/2 cups flour
1
Chapter XXVII − PASTRY
536
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