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sieved, and stir and cook gently for at least 10 minutes. Let it cool a little, then beat in the eggs one at a time, add a few drops of the flavouring ingredient, and use as required.

Time.—About ½ an hour. Average Cost, 8d.

1651.—DRIPPING CRUST. (For Plain Pies and Puddings.)

Ingredients.—1 lb. of flour, 6 ozs. of clarified dripping, ½ a pint of water.

Method.—With a knife mix the flour to a smooth paste, adding the water gradually. Roll the paste out thinly, place ⅓ of the dripping over it in small pieces, and fold over. Repeat this process twice, using ⅓ of fat each time, and use as required.

Time.—20 minutes. Average Cost, 4d. to 5d. Sufficient for 2 lbs.

1652.—FLAKY PASTE. (For Pies, Tarts and Tartlets.)

Ingredients.—12 ozs. of flour, 9 ozs. of butter (or butter and lard mixed, ¼ of a pint of water (about).

Method.—Sieve the flour into a basin, and rub in lightly ⅓ of the butter. Add the water and mix into a smooth paste, more or less moist, according to the consistency of the butter, with which it must agree in this respect; roll it out into a long, narrow strip. Divide the remainder of the butter into 3 equal portions; put one portion on the paste in small pieces, dredge lightly with flour, fold it evenly in 3, turn it round so as to have the folded edges to the right and left when rolling, press the edges lightly with the rolling-pin, to prevent the air escaping, and roll out as before. Repeat this process with the other portions of butter. The pastry may be used at once, but it will be lighter if allowed to stand for 1 hour in a cool place before being used. In making-up, handle as lightly, and roll as evenly, as possible. Bake in a hot oven, and avoid opening the oven door until the pastry has risen and become partially baked.

Time.—½ an hour to bake. Average Cost, 10d.


Ingredients.—1 lb. of flour, ½ a lb. of flead (the leaf or pork from which lard is made), 1 teaspoonful of baking-powder, ¼ of a teaspoonful of salt, ½ a pint of cold water.

Method.—Remove any skin there may be, and slice the flead into thin flakes, and mix it with the flour on the paste board. Roll it lightly with the rolling-pin. Place in a basin, add the baking-powder, salt, and sufficient cold water to form a fairly stiff paste. Roll out, and use for meat-pies, etc.

Time.—10 minutes. Average Cost, 5d. Sufficient for 1 large pie.