Take one lb. of sifted flour, ten oz. of butter, ten oz. of sugar, one egg, the yolks of four, and a tablespoonful of orange-flower water.
Mix up gradually; mass the paste together, and roll it out into a thin layer, twice. Roll it up, and let it rest awhile in the cool before it is used.
[2364—GUMMING]
In the case of certain small cakes, especially those served at tea, it is usual to gum their surfaces in order to make them glossy. For this purpose a thin solution of gum arabic is used, and it is smeared over the cakes as they leave the oven, by means of a small brush.
Cakes may also be gummed with a syrup formed from milk and sugar, which mixture may be used instead of gum arabic with advantage.
[2365—GALETTE PASTE]
Hollow out one lb. of sifted flour and put in its midst one-third oz. of salt, two oz. of powdered sugar, one-quarter pint of water, and one-half lb. of softened butter.
Mix, taking care to include the flour only by degrees; [697] ]thoroughly knead, that the ingredients may be well combined, and mass the paste together without making it too elastic. Leave it to rest in the cool for at least an hour; then roll it out thrice, at intervals of eight minutes, for the reasons given under the directions for puff-paste.
[2366—PUFF-PASTE]
(1) Sift one lb. of flour on to the mixing-board. Make a hollow in it, and put therein one-third oz. of table salt and about one-half pint of cold water, and mix without kneading. Mass the paste together, and let it rest for twenty minutes, that it may lose its elasticity, which will be all the more pronounced for its having been very much worked. It is to avoid this elasticity, therefore, that the mixing of puff-paste should be effected with the smallest amount of kneading possible.