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Page:Mrs Beeton's Book of Household Management.djvu/997

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RECIPES FOR PASTRY

1657.—GENOESE PASTRY. (Another Method.) (Fr.Pâte Génoise.)

Ingredients.—3 ozs. of fine flour, 3 ozs. of butter, 4 ozs. of castor sugar, 4 eggs.

Method.—Break the eggs into a basin, add the sugar, place the basin over a saucepan of boiling water and whisk until lukewarm. Now remove the basin and continue the whisking until the mixture becomes thick and creamy, then add the butter melted, and stir the previously sifted flour in as lightly as possible. Have ready a well-buttered papered tin, pour in the mixture, and bake in a moderately hot oven.

Time.—To bake, about ½ an hour. Average Cost, 8d. Sufficient for 1 medium-sized cake.

1658.—NEAPOLITAN PASTE.

Ingredients.—10 ozs. of flour, 8 ozs. of castor sugar, 4 ozs. of butter, 6 ozs. of sweet almonds, 1 oz. of bitter almonds, the yolks of 6 eggs, the finely-grated rind of 1 lemon, salt.

Method.—Blanch and pound the almonds to a smooth paste, moistening from time to time with a little cold water to prevent them oiling. Add the flour, sugar, butter, lemon rind, and a good pinch of salt, and stir in the yolks of eggs. Work into a smooth paste, put aside in a cool place for about 1½ hours, then roll out rather thinly, and cut into squares or rounds. Bake in a moderate oven.

Time.—To bake, about ½ an hour. Average Cost, 2s. Sufficient for about 2 lbs.

1659.—PANCAKE BATTER.

See Batter for Frying, Recipes Nos. 1645–1647.
See Yorkshire Pudding, Recipe No. 1930.

1660.—PASTE FOR RAISED PIES.

Ingredients.—1 lb. of flour, 6 ozs. of lard, ¼ of a pint of water, ½ a teaspoonful of salt.

Method.—Put the flour and salt into a warm basin, and let it stand near the fire until it feels dry and warm. Boil the lard and water for 5 minutes, then pour the mixture into the centre of the flour, and mix well with a spoon until cool enough to knead with the hands. Knead well, keeping it warm during the process, let it remain near the fire for about 1 hour, then re-knead and use at once.

Throughout the processes of mixing, kneading and moulding, the paste must be kept warm, otherwise moulding will be extremely difficult. On the other hand, if the paste be too warm, it will be so soft and pliable that it cannot retain its shape, or support its own weight.