The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

Home Main Menu Order Support About Search

Share page  

Previous Contents Next

Plain Pastry—(Mrs. E. A. Upshur.)—One and a quarter lbs. of lard, 1-4 lb. butter. Divide the flour into two parts, 3-4 in one part and 1-4 in the other; cut up the butter in the 3-4 ot the flour and make it very stiff with a little water, then roll in the lard in two roll­ings and use the other flour to sift over the lard after it is put on the paste in small pieces all over it. The pastry should be worked with a knife and never with the hand. That makes it soft and prevents it from flaking.
To Preserve Pie Paste for a Time.—Take the pie dough or paste trimmings that may be left, mould it into a ball, wrap it in clean paper or put into a flour basket. Keep in a cool place,
A Less Expensive Dough for Pies.—Half lb. of butter, 3-4 lb. flour, 2 spoonfuls sour cream, 2 eggs, a pinch of salt. For all kinds of fruits.
Homemade Pastry.—One-quarter lb. lard or butter, or butter and larcl of equal proportions. Take a small portion of the above, mak­ing out the roll very thin, handling very little, dividing the lard into three portions.
Beef Suet to Soften for Making Pie Paste.—Have it well-soaked, perfectly clean, dry, fresh, hard and chopped fine, then moisten it with a little butter, lard or oil, while working or beating it in a mortar, till it becomes one sheet, when it is ready to work in your flour in the desired proportion to make a pie paste.
Sandwich Pastry.—Roll out pieces of paste very thin, of equal size, spread apricot or raspberry jam over one of them, cover with the other; bake it; cut it in squares or rounds and glaze it with French glazing.
Rice Paste for Sweets.—Boil 1-2 lb. ground rice in the smallest quantity of water, strain from it all the moisture as well as you can, beat it in a mortar with 1-2 oz. of butter, 1 egg well beaten and it will make an excellent paste for tarts, etc.
Puffett—(R.)-—One quart sifted flour, in which rub 2 teaspoon-fuls cream tartar, butter the size of an egg, 2 teaspoonfuls powdered sugar, 2 beaten eggs, mix very smoothly and add 1 pint of milk and 1 teaspoonful soda dissolved in a little boiling water. Bake at once. Serve last with butter.
Puff Loaves.—To 1 pint of milk add 4 moderate spoonfuls flour, 4 eggs, leaving out the whites of 2 eggs, 1-2 lb. butter melted, a little sugar and salt. This quantity makes 6 puddings. Bake them in a quick oven.
French PuFf Paste or FEuilletage—(Founded on M. Ude's