The practice of cookery, pastry, confectionary, pickling, preserving, &c: pastry, confectionary ... by Frazer

Author:Frazer
Language: eng
Format: epub
Tags: cbk
Publisher: printed for Peter Hill , and Vernor and Hood , London
Published: 1820-03-25T05:00:00+00:00

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OF PASTRY.

CHAPTER I.

OF PI£S| PASTIES, DUMPLINGS, & PATTIES^

PreUmnary Obsaratian..

The walls of raised pies must be well clo« sed up, to keep them in shape, and prevent t^eir falling in; they must be fired in a quick oven, the gravy put into them afjt(^ they are about half baked* Pt^ pastei x»r quires a moderate oven.

Standifig Crust Jor Large Pies.

Break two eggs into two pounds of flour. Boil half a pound of butter in a mutchjkin (pint) of water, ^nd pour it into tl\<^, jOpijir,

keeping back the sediment; then work it up to a paste; and, when it is cold, raise up the walls in any shape you fancy. If it is too dry, put in a little more boiling water.

P^ff Paste.

Take a potmd of fine flour, and half a pound of firm butter; break the least half of it among the flour, then wet it with a-bout half a mutchkin (half a pint) of cold water, and knead it very smooth* 11 the paste stick to the table, lift it up^ strew a little flour beneath it, and when it is properly wrought up roll it out. Divide the remainder of the butter into four parts; take one of them, and stick bits^of it over the paste. Strew some flour over it, iln^ give it a clap d6wn with your hapd, to keep the butter from shifting; then fold up the jj^te, * md continue to do so three times ixlore, ti^hen aU the butter will be wrought up; use it as quick al^ possible, because it is the worse of lying.

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Common Pie, or cold Paste.

• Mi* in with two founds of flour three c(i»di4ers 'of ti^ t>6tind of butter, and wet it

with c(M water; woA it very isimdathy and fofl' a out for the^ purposes fon intend it.

Take half a pound of flour, two ounces of beat sugar, and two ounces of fresh butter; wet it with cold water or sweet milk; work it very Miooth, and rpil it out equally, but not too thick: line some petty pans with it^ scollop the edges nioely with a knife, prick them with a pin to keep them,from blistering, and send them to the oven.

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P^iOefar CrocMAs.

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Wet half a pound of flour with a ^d wat^; knead it smoo^, and roH it out t^ thin; cut it with a knife, or patfte-eut* tlif, v^ imitation of birds, flowers, orshrabii^ dttdfire^them on raised moulds, but'^UVd' cure hot to let them be discoloured in ^%h^ oven.' ■■•'•■ •■'"•'*

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Giim Paste for Dessert BaskeU, S^ti" ^

Steep two ounces of gum-dragon a iiigtl^ in a gill of cold water. Beat afid^«}ft"a^ pcmnA of douMe^-refined stigar throtl^''i

aUksieve; mix the mikg&r and gum togei* ther> and wx>rk it gently till it is smooth and white; then roll it out very thin, with a quarter of a pound of fine starch powder; cut it in imitation of birds, flowers, &c. and Qolbur thenu This paste may be a ground for

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