PASTRY.
Pastry has fallen somewhat into disfavor, on account of its unwholesome properties, but as many persons still use it, we will give some directions for making it as wholesome and palatable as possible.
It is a great mistake to use what is called "cooking butter" and old lard for pastry. Only fresh butter and sweet lard should be employed for the purpose, and in summer these should be placed on ice before being used for pastry. Pastry, like cake, should be made in the cool of the morning, and it should be eaten fresh, as, unlike cake, it will not admit of being kept.
If a marble slab cannot be obtained, it is well to keep a thick wooden board exclusively for rolling out pastry. Handle as little as possible, and if anything should prevent you from putting it on to bake as soon as it is rolled out, put it on ice in the interim, as this will make it nicer and more flaky. Sometimes there is a delay about getting the oven or fire ready, in which case the cook generally leaves the pastry lying on the kitchen table; but its quality would be much improved if it were put on the ice instead, whilst waiting to be baked.
Excellent Recipe for Pastry.
Four teacups flour, one teacup firm butter, one teacup nice lard, one teacup ice water, one teaspoonful salt. Mix the lard and butter in the flour with a large, flat knife, then add the ice water. Do not touch it with the hands. Take it up in a rough-looking mass, roll it out quickly—not too thin. Cut it with a very sharp knife around the edges of the patty-pans. When intending to bake lemon puddings or cheese-cakes, let the pastry bake four or five minutes before adding butter, as this prevents the pastry from being heavy at the bottom. In summer it is best to put five teacups of flour, instead of four.—Mrs. M. C. C.
Pastry.
One pound fresh butter, one quart flour. Make up the dough with ice water. Divide the butter into parts. Roll out, and cover thickly with one part of the butter. Continue till all is rolled, sifting flour each time. Don't handle much, or it will be heavy.—Mrs. W.
Pastry.
Mix with water one quart flour and two teaspoonfuls salt. Work well and roll out thin. Spread over with lard, sift flour over the dough, and cut it in strips of two inches. Lay them in a pile one above another, cut them in squares, and again pile them up. Press down with the hands, and roll out thin as before. Repeat this several times, and the pastry will be improved each time. Do not use your hands after the roller is applied.