Put
jam in middle or not, as preferred.
IX.--PASTRY, SWEET PUDDINGS, &c.
1. PASTRY.
Pastry should usually be made with a very fine wholemeal flour, such as
the "Nu-Era." There are times, however, when concessions to guests, etc.,
demand the use of white flour. In such an event, use a good brand of
household flour. The more refined the kind, the less nutriment it
contains. Never add baking-powders of any kind.
The secret of making good pastry lies in lightly mixing with a cool hand.
If a spoon must be used, let it be a wooden one. Roll in one direction
only, away from the person. If you must give a backward roll, let it be
only once. Above all, roll lightly and little. The quicker the pastry is
made the better.
2. PUFF PASTE.
1/2 lb. fresh-butter or 6 ozs. Mapleton's nutter, 1 yolk of egg or 1
teaspoon lemon juice, 1/2 lb. flour.
If butter is used, wrap it in a clean cloth and squeeze well to get rid of
water. Beat the yolk of egg slightly. Put the flour on the paste board in
a heap. Make a hole in the centre and put in the yolk of egg or lemon
juice, and about 1 tablespoon of water. The amount of water will vary
slightly according to the kind of flour, and less will be required if egg
is used instead of lemon juice, but add enough to make a rather stiff
paste. Mix lightly with the fingers and knead until the paste is nice and
workable.
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