Butter should be washed if pastry is to be of the best, so as to remove salt and buttermilk, thus making it of a waxy consistency, easy to handle.
Utensils and Materials for the making of Puff Paste.—Page [461].
Calvé Tarts.—Page [479].
Patties Garnished with pastry rings and parsley.—Page [462].
English Meat Pie.—Page [228].
Rules for Washing Butter. Scald and chill an earthen bowl. Heat palms of hands in hot water, and chill in cold water. By following these directions, butter will not adhere to bowl nor hands. Wash butter in bowl by squeezing with hands until soft and waxy, placing bowl under a cold-water faucet and allowing water to run. A small amount of butter may be washed by using a wooden spoon in place of the hands.