PLAIN PUFF PASTRY.
- 12 ℔. flour
- 7 ozs. butter
- 12 teaspoonful Edmonds' Baking Powder
- Water to mix
Mode.—Place the flour on a pastry-board with the butter, chop the butter into the flour with a knife, then put into a basin, add baking powder, and sufficient water to make a soft dough. Roll out several times.
SHORT PASTRY.
- 1 breakfastcup flour, pinch salt
- 4 ozs. butter or lard
- 12 teaspoonful Edmonds' Baking Powder
- Water to mix
Mode.—Rub the butter into the flour, add salt, baking powder, and water a little at a time to make a firm dough. Roll out to required thickness.
YORKSHIRE CHEESE CAKES.
- 1 teacup curds
- 1 oz. butter
- 1 oz. sugar
- 1 egg
- 1 tablespoon currants
Mode.—Cream butter and sugar, mix with the curds, mix all ingredients together. Fill patty-pans, lined with pastry.
To prepare the curd, boil 2 quarts of milk, and as it rises pour in either 12 pint of vinegar or buttermilk to turn it to curds. Draw the pan to side of the fire, let it stand 5 minutes, then strain through a sieve.
Pastry requires a hot oven; if it contains baking powder—must be baked at once.
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