Sift one lb. of flour over the mixing-board; make a hollow in its midst, and put therein one-sixth oz. of salt, one-third pint of cold water, and one-half lb. of butter well softened—especially in winter. Mix the flour gradually with the butter and the water; mass the whole a moment or two, and knead it (see No. [2357]) twice. Then roll it up in a ball; wrap it in a piece of linen that its surface may not dry, and put it aside in the cool.
Remarks: A kneaded paste should be prepared either one day, or at least a few hours, in advance, in order that it may lose that elasticity which it acquires from the kneading.
Pastes, after they have rested awhile, are much more easily treated, and bake a much more definite and lighter colour, than those that are used as soon as they are prepared.
[2357—THE KNEADING OF PASTES]
The object of kneading paste is to combine the ingredients of which it is composed thoroughly, and also to smooth it. Proceed as follows:—
When the paste is mixed, roll it into a mass; put it in front of one; then press it away from one, little by little, between the board and the palm of the hand. For the paste to be perfectly smooth, it ought to be treated twice in this way.
[2358—FINE, SHORT OR FLAWN PASTE (For Fruit Tarts)]
Sift one lb. of flour on to the mixing-board, and hollow it out. Put in the hollow one-third oz. of salt, one and one-half oz. of powdered sugar, an egg, one-fourth pint of cold water, and ten oz. of butter. First, thoroughly mix the butter, the egg, the water, and the seasoning, and then gradually combine the flour with it.
Knead the paste; press it out twice; roll it into a ball, and wrap it up as before with the view of setting it aside in the cool to rest.