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Classic
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page 136
making the paste as stiff as you can to be smooth, which you will make it by
good kneading and beating it with the rolling-pin. When quite smooth, put in a
lump into a cloth, or under a pan, to soak till near cold.
Those who have not a good hand at raising crust may do thus: Roll the paste of a
proper thickness, and cut out the top and bottom of the pie, then a long piece
for the sides. Cement the bottom to the sides with egg, bringing the former
rather further out, aud pinching both together; put egg between the edges of the
paste, to make it adhere at the sides. Fill your pie, and put on the cover, and
pinch it and the side crust together. The same mode of uniting the paste is to
be observed if the sides are pressed into a tin form, in which the paste must be
baked, after it shall be filled and covered; but in the latter case, the tin
should be buttered, and carefully taken off when done enough; and as the form
usually makes the sides of a lighter colour than is proper, the paste should be
put into the oven again for a quarter of an hour. With a feather, put egg over
at first.
PUDDINGS.
Observations on making Puddings and Pancakes.
The outside of a boiled pudding often tastes disagreeably; which arises from the
cloth not being nicely washed, and kept in a dry place. It should be dipped in
boiling water, squeezed dry, and floured when to be used.
If bread, it should be tied loose; if batter, tight over.
The water should boil quick when the pudding is put in; and it should be moved
about for a minute, lest the ingredients should not mix.
Batter-pudding should be strained through a coarse sieve, when all is mixed. In
others the eggs separately.
The pans and basins must be always buttered.
A pan of cold water should be ready, and the pudding dipt in as soon as it comes
out of the pot, and then it will not adhere to the cloth.
Very good puddings may be made without eggs; but they must have as little milk
as will mix, and must boil
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