Home › The Waldorf Kitchen › Galettes

Galettes

Sift a pound and a half of flour onto a board; make a hollow in the center; put a quarter of a pound of slightly warmed butter, a little salt and half a point of cold water. Work the butter well with the water, gradually mixing in the flour so as to give it the consistency of puff paste. Let it remain for fifteen minutes, and in the meantime work half a pound of butter in a cloth until it is quite firm, then give it a flat square shape. Make the paste into a flat square shape also, put the square of butter on it and cover it over with the edges of the paste that project; give it five turns like puff paste and at the last turn make it about one inch in thickness. Cut it into a round shape with scalloped edges, put it upside down on a baking-dish, brush it over with egg and mark it in lines with a sharp knife. Bake in a moderate oven for forty minutes, and just before taking it out, sprinkle over with sugar glaze. It is then ready for use.

American Gingerbread (Southern).

Put one pint of molasses into a copper basin, warm it, and melt half a pound of butter in it; then mix in half a pound of moist sugar and three well-beaten eggs, add ground ginger to taste, one pint of milk and two teaspoonfuls of baking-powder mixed up with one pound of flour. The milk and flour should be added alternately and a little at a time. When thoroughly mixed, pour it into oval buttered pans and bake in a moderately quick oven. Serve either hot or cold.