Jewish Cookery Book by Esther Levy

Author:Esther Levy [Annabelle Reitman and Caitlin Williams]
Language: eng
Format: epub
ISBN: 9781449423957
Publisher: Andrews McMeel Publishing, LLC
Published: 2012-05-17T16:00:00+00:00

PASTRY

Observations on Pastry.

Any smart cook will be careful to have the board nice and clean before making her pastry, and will not leave any of the dough adhering to the pan or board while making. It is best when rolled on marble. In very hot weather the butter should be put into cold water, to keep it as firm as possible; and if made early in the morning to be preserved from the air until it is baked. A good pastry cook will use less butter and make lighter crusts than others.

Using preserved fruits in pastry.—Preserved fruits should never be baked long; those that have been prepared with their full proportion of sugar need no baking; the crust should be baked in a tin shape, and a bit of bread put in to keep them in shape; when baked, take out the bread and add the preserve. It can be baked in small dishes, or tart pans, in fanciful shapes, such as cross bars or leaves.

How to keep suet for a year.—Take the firmest parts and pick free from skin and veins ; put it in a saucepan of water and boil it; it is better not to melt it in a frying pan, as it will taste; when boiled let it cool off, then strain it and wipe it dry; fold it in fine paper and put it in a linen bag; keep it in a dry but not hot place. When used, scrape it fine, and it will make a fine crust.

A RICH CRUST FOR CHEESECAKES OR PRESERVES.—Take a pound of the best flour, well dried; mix with it three ounces of refined sugar, then work half a pound of butter in it with your hand till it comes to a froth; put the flour into it by degrees, and work into it, well beaten and strained, the yolks of three and the whites of two eggs; if too limber, put in some flour and sugar to make it fit to roll. Line your small pans and fill; a little over fifteen minutes will bake them. When they are done, have ready some refined sugar beaten up with the white of an egg as thick as you can. Ice them all over; set them in an oven to harden, and serve cold. Use fresh butter.

MERINGUES.—Half a pound of sifted sugar and six eggs; whisk the whites in a large pan until they are perfectly white and thick like snow; then take a spoon and mix in the sugar lightly; do not work it too much, as it will make it soft, and it will be difficult to make the meringue. They can be shaped better when the batter is firm. Cut some foolscap paper into bands about two inches wide; then take a spoon nearly full of the batter, working it up at the side of the bowl in the form of an egg, and drop this slopingly upon one of the bands of the paper, at the

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