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Classic
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page 156
ounces of butter in it, till it looks all like flour, and, with a gill of
boiling cream, work it up to a fine paste.
Another, not sweet, but rich--Rub six ounces of butter in eight ounces of fine
flour; mix it into a stiffish paste, with as little water as possible; beat it
well, and roll it thin. This, as well as the former, is proper for tarts of
fresh or preserved fruits. Bake in a moderate oven.
A very fine Crust far Orange-cheese cakes, or Sweetmeats, when to be
particularly nice.
Dry a pound of the finest Hour, mix with it three ounces of refined sugar; then
work half a pound of butter with your hand till it come to froth; put the flour
into it by degrees, and work into it, well beaten and strained, the yolks of
three, and whites of two eggs. If too limber, put some flour and sugar to make
it fit to roll. Line your pattypans, and fill. A little above fifteen minutes
will bake them. Against they come out, have ready some refined sugar beat up
with the white of an egg, as thick as you can; ice them all over, set them in
the oven to harden, and serve cold. Use fresh butter.
Salt butter will make a very fine flaky crust; but if for mince-pies, or any
sweet things, should be washed.
Observations on Pastry.
An adept in pastry never leaves any part of it adhering to the board, or dish,
used in making. It is best when rolled on marble, or a very large slate. In very
hot weather, the butter should be put into cold water to make it as firm as
possible; and if made early in the morning, and preserved from the air until it
is to be baked, the cook will find it much better. A good hand at pastry will
use much less butter, and produce lighter crust than others. Salt butter, if
very good, and well washed, makes a fine flaky crust.
Remark on using preserved Fruit in Pastry.
Preserved fruits should not be baked long; those that have been done with their
full proportion of sugar, require no baking; the crust should be baked in a tin
shape, and the fruit be afterwards added; or it may be put into a
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