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Classic
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page 118
over it a little flour, fold it over, roll out again, and put in another 4
ounces of butter. Repeat the rolling and buttering until the paste has been
rolled out 4 times, or equal quantities of flour and butter have been used. Do
not omit, every time the paste is rolled out, to dredge a little flour over the
paste and the rolling-pin to prevent from sticking. Handle the paste as lightly
as possible and do not press heavily upon it with the rolling-pin. The next
thing to be considered is the oven, as the baking of pastry requires particular
attention. Do not put it into the oven until it is sufficiently hot to raise the
paste for the best prepared paste, if not properly baked, will be good for
nothing. Brushing the paste as often as rolled out and the pieces of butter
placed thereon, with the white of an egg, assist it to rise in leaves or flakes.
As this is the great beauty of puff-paste, it is well to try this method.
Mince pie.
Use 2 bowls chopped apples, 1 of chopped meat, 1/4 pound chopped suet, the
grated rind and
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