Butter for Pastry and Cakes.
Butter, which so largely enters into the pastrycook’s business, is another important point for consideration. It should be perfectly sweet, and before it is used made smooth on a marble slab. Salt butter made from cows fed on poor pasture is the best for puff paste, and is the most proper for ornamental work; it should be washed in water two or three times before being used. On the other hand, for every kind of cake the butter cannot be too rich.
In the course of this work I likewise intend to touch on the icing of bride and other cakes.
RECIPES.