Author Description

Excerpt from The Apprentices' Guide, or Every Lady Her Own Pastry Cook and Confectioner To make fine Puff Pastry, take equal parts of Butter and Flour: Take 1 pound of Flour, put half in your pan and the other half on the table; then take 1 pound of Butter, wash it well in ice water until you have all the salt washed out; then spread it about 1 inch thick on a pan, and put it on the ice to harden; when hard, out it into four parts put one-fourth into your pan With the our, cut it in very small pieces with a knife, mix it with cold water to the consistency of bread dough, being careful not to stir it too much. After having mixed it, roll it out very thin with your rolling pin, take another portion of your butter, di vide it in small pieces all over the surface of your pastry. Sprinkle it with our'; then double it four times, roll it again and take another portion of your butter, and do with it as before; so continue until you have used it all, being careful to save enough our to roll it out with. When you are ready to bake, after having all the butter in, cut it into four parts; having done so, roll each part up very tight, lay them on a pan and put in a cool place; when it becomes cold, cut off as much as you think proper to cover your plate, roll it very thin, sprinkle some our over it, double it four times, roll it out about one-eighth of an inch thick, cover your plate, trim off the edge with a sharp knife, and bake in a brisk oven. Another. - Take 1 pound of butter, wash it well, spread it on a pan, place it on the ice to harden when hard, have ready 1 pound of our, cut your butter up very fine in it. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the