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Paste and Pastry (Crust For Raised Pies lb)

Crust For Raised Pies. ¼ lb. of butter, 1½ gills of water, 1 teaspoonful of salt. Let it quite boil. Mix with as near 1 lb. of flour as it will take up. When the paste is boiling hot roll it out, and when cool enough to work, cut and make your pie and bake. "Feuilletage" Puff Paste - Cataldi's. (Excellent.) Put 1 lb. of flour on a pastry board, make a hole in the middle, into which squeeze the juice of a lemon, add the yolk of an egg and a pinch of salt. Mix all with cold water into a thick paste. Work it well with your hands, then let it stand for about 10 minutes, after which add by degrees 1 lb. of butter. Roll the paste, putting the butter in the middle and folding it up. Next roll again 2½ feet long, butter, and fold up in 3. Do this over and over again, at least 6 times, and then the paste is ready. The butter separates the pastry into the thinnest possible layers or leaves.

This recipe is excellent for Vol au vents.

Marrow for Short Crust. See Short Sugar Paste.

Pie Crust. (Mrs. Pettit.) For hot game or meat pies. 34 lb. flour, ½ lb. fresh butter.

To make it, take ¼ lb. of the butter, and mix with the whole of the flour; work up in the hand till it becomes like bread - crumbs, then mix it into a stiff paste with a little cold water, and roll out thin, and spread over it the rest of the butter. Roll out 3 times, fold in 4 each time, then let it lie an hour or more, after which roll out again 3 times, and fold in 4 as before.

Do not make the pie for 2 or 3 hours more, as the paste must rest a second time. A pie takes ½ lb. of paste.