Pastry

12 recipes in this part of The Boston Cooking-School Cook Book.

1 pound butter 1 pound pastry flour or 14 ozs. bread flour Cold water Wash the butter, pat and fold until no water flies. Reserve two…

Baking of puff paste requires as much care and judgment as making. After shaping, chill thoroughly before baking. Puff paste requires hot…

Roll puff paste one-quarter inch thick, shape with a patty cutter, first dipped in flour; remove centres from one-half the rounds with…

Roll puff paste one-third inch thick, mark an oval on paste with cutter or mould, and cut out with sharp knife, first dipped in flour…

1 cup bread flour 1 tablespoon lard Cold water ½ cup butter Work lard into flour, first using knife then tips of fingers. Moisten to a…

1½ cups flour 1/4 cup lard 1/4 cup butter 1/2 teaspoon salt. Cold water Wash butter, pat, and form in circular piece. Add salt to flour…

2 cups flour 2 tablespoons lard ½ cup butter 1/2 teaspoon salt Cold water Wash butter. Mix salt with flour, put in chopping tray, add lard…

Cold water 1/4 cup lard, crisco, or cottolene Mix salt with flour, cut in shortening with knife. Moisten to dough with cold water. Toss on…

1/3 cup lard Cold water Mix salt with flour. Reserve one and one-fourth tablespoons lard, work in remainder to flour, using tips of fingers…

1 cup fine Entire Wheat Flour 1/2 cup pastry flour 1 teaspoon salt 3 tablespoons lard 1/2 cup butter Cold water Make same as Plain Paste…

3/4 cup butter Ice water Put flour in bowl, add lard, and cut it in with knife. When finely chopped add water to make a very stiff dough…

ASTE for pies should be one-fourth inch thick and rolled a little larger than the plate to allow for shrinking. In dividing paste for pies…