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Classic
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page 373
flour that may be on the dough fold again and set aside for a second time.
Proceed in this manner until the dough has been set aside four times. Before
rolling the dough for the fourth time, cut off a piece for the edge, roll the
larger piece until quite thin, lay on this a plate of the desired size and cut
the dough, dust a very little flour over this and fold it, because it can be
handled better that way, and put it onto the plate, brush off any flour that may
be on the dough, wet the edge all around with egg or a little water, lay an edge
of the rolled dough on this and with a Knife cut into the dough in various
places so that it will not blister. Proceed in this manner until all the dough
is used and bake immediately, otherwise the puff paste will not be good. Bake to
a golden brown.
3. Saarbruck puff paste. 2/3 pound of butter pre pared as directed under No. 2,
2/3 pound of flour, 2 tablespoonfuls of arrac and a large half cupful of cold
water.
Half of the flour is made into a dough with water and the arrac, then the butter
and the remaining flour kneaded into the dough, each part rolled separately,
then lay one on the other and roll out three times more.
4. Good Crust for Pies and Pastry. To 1 pound of flour take 3/4 pound of good
freshened butter, 1 whole and the yolk of 1 egg, and 2 tablespoonfuls of brandy
or rum. The flour is put into a pan, the butter broken into small pieces and
mixed through the flour. Make a depression in the center of the flour, beat the
egg in 1/2 cupful of water, add to the flour with the brandy, stir to a dough
with a knife rolling it four times like puff paste.
REMARK.--This dough is especially nice in the Summer, because in warm weather a
puff paste is hard to make for those not accustomed to it.
5. English Crust for Tarts, Cookies, etc. 1 pound of flour, 1/4 pound of sifted
sugar, 1/4 pound of pounded almonds, the yolk of 1 raw egg, the yolks of 9 hard
boiled eggs chopped very fine, 10 ounces of freshened butter broken into small
pieces and enough white wine to make an easily rolled dough.
6. Good Batter for large Cakes. To 1 1/8 pounds of flour take 1 pound of
freshened butter, 2 ounces of sugar
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