Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

If too close and not enough spring, it has been rolled too much. All depends upon the quality of the butter.

Puff Paste.

• 1½ lbs. Flour.
• 2 Egg Yolks.
• ¾ pt. Water.
• 1½ lbs. Butter.

This should be rolled at least 4 times, setting aside 15 minutes between each roll.

Puff Paste.

• ½ pt. Water.
• 1 lb. Flour.
• 1 lb. Butter.

If desired, a richer mixture is made by adding eggs and a little rum.

Pine Apple Tarts.

While apples are at their best, their use in fine cake bakeries can be made manifold and very tasty. A few delicacies in this line are herewith offered:

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