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Classic
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page 187
FINEST PUFF PASTE, FOR PUFFS
Heap one pound of flour in the centre of the bread-board, or slab; make a hollow
in the centre; break one egg into it, then add a teaspoonful of salt and a piece
of butter the size of an egg. Mix these lightly together with a little cold
water, adding the water a little at a time, until the flour is made a nice
paste; work it together, and roll it out to half an inch in thickness. Then
divide a pound of butter in six parts, spread one part over the paste, then fold
it and roll it out again, until you can perceive the butter through; then spread
over another part, fold it up, and roll out again, and so continue until all the
butter is used, and the paste has been worked over six times. It is now ready
for making into pies, puffs or any other purpose. Flour the slab and
rolling-pin, and roll it out to a quarter of an inch in thickness. A marble slab
and rolling-pin are best for pastry, and much more durable than wood. After
using them, scrape them clean, wash them first with cold water, then pour
scalding water over them, and wipe them dry. Have a sieve ready to sift any
flour you may wish to use; this is but little trouble or delay and it is always
best to sift flour. To gild pastry, wet it over when nearly done, with the yolk
of an egg beaten with a little milk.
PIE-CRUST
Three and a half cups of flour, one cup of sweet lard, one teaspoonful of salt,
one teaspoonful of baking powder, and a cupful of very cold water. Mix with a
knife, using the hands as little as possible. Roll and cut after the crust is on
the pie-plate.
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