|
Classic
Cook Books
< last page | next page >
page 202
1 wineglass of ice water, Whites of 2 eggs.
Take 3/4 pound of flour and put in a bowl. Put the other 1/4 in a plate. Beat
the eggs very light and mix in the flour with the water so as to make stiff
dough. Beat well with a rolling-pin for 10 minutes. Roll, adding the butter in
four rollings and the 1/4 pound of flour. Set the pastry on ice for 2 hours.
This makes 3 pies.
PUFF PASTE
E. D. P.
1 pound of butter,
1 1/2 pounds of flour,
1/2 pint of ice water.
Wash the butter carefully and squeeze out all the water. Divide in 6 parts.
Separate the flour, leaving 1/2 pound to sprinkle with.
Take the 1 pound of flour and 1 piece of butter and mix with the ice water,
using a knife for the purpose, and handle as little as possible.
Roll the paste from you and spread with the butter. Add 1/2 pound of flour in 3
rollings. Set in cool place for 1 or 2 hours.
< last page | next page >
Classic
Cook Books
|
