Pastry.—Short Crusts.
1 lb. flour to ¾ lb. butter or fat, or 1 lb. flour to ½ lb. butter or fat, and the yolk of one egg; or 1 lb. flour to ½ lb. butter or fat, and 1 teaspoonful baking-powder; or 1 lb. flour to ¼ lb. butter or fat, and 1 teaspoonful baking-powder.
Flaky Pastry.
½ lb. flour, ¼ lb. butter or fat.
Divide the fat into three equal portions, rub one part into the flour in the usual way, add a pinch of salt and mix to a stiff paste with cold water. Roll out into a long narrow strip, rolling backwards and forwards only. Spread the second portion of fat evenly over the paste, fold into three and turn with the rough edges towards you. Roll out again and proceed in the same way. Fold over and roll to required shape.
Rough Puff Paste.
1 lb. flour to ¾ lb. butter or fat, or 1 lb. flour to ½ lb. butter or fat.
Break the butter or fat into the flour in lumps, and mix to a paste with a little cold water. Roll out, fold in three, turn the rough edges towards you, and roll out again. Do this four or six times till the paste is no longer streaky.
To Bake Puddings.
All puddings containing starch, such as rice, sago, macaroni, etc., must be baked slowly in a moderate oven, so that the starch globules may have time to swell, burst, and absorb the milk. Custards must also bake very slowly. Puddings containing flour must bake longer than those made with bread, etc.