But do it quickly!
Next, roll out the paste to about 1/4 inch thickness. Put all the butter
or nutter in the centre of this paste and wrap it up neatly therein. Stand
in a cool place for 15 minutes. Next, roll it out once, and fold it over,
roll it out again and fold it over. Do this lightly. Put it away again for
15 minutes. Repeat this seven times! (I do not think many food-reformers
will have the time or inclination to repeat the above performance often.
Speaking for myself, I have only done it once. But as no instructions
about pastry are supposed to be complete without a recipe for puff-paste,
I include it.) It is now ready for use.
Do not forget to keep the board and pin well floured, or the pastry will
stick. If wholemeal flour is used, it is well to have white flour for the
board and pin. See also that the nutter is the same consistency as
ordinary butter when kept in a medium temperature. If too hard, it must be
cut up and slightly warmed. If oily, it must be cooled by standing tin in
very cold water.
3. SHORT CRUST.
1/2 lb. flour, 3 ozs. nutter or butter.
Rub the nutter or butter lightly into the flour. Add enough cold water to
make a fairly stiff paste. Roll it out to a 1/4 inch thickness. It is now
ready for use.
4. APPLE CHARLOTTE.
Apples, castor sugar, grated lemon rind, butter or nutter, bread-crumbs or
Granose flakes.
Bread-crumbs make the more substantial, granose flakes the more dainty,
charlotte.
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