If the b.u.t.ter is salty, wash it as follows: Scald a large bowl, then fill with cold water; wash the hands in hot soapy water, then rinse them in cold water, as this will prevent the b.u.t.ter from sticking to the hands. Turn the cold water out of the bowl; fill it with ice water, put the b.u.t.ter into it and work with the hands until soft and elastic. Drain the water from the b.u.t.ter and place on ice until hard.
Sift the flour, put 1/4 of the b.u.t.ter into the flour, cut with a knife or chopping knife until thoroughly mixed; then gradually add ice water until it is moist enough to hold together, turn out on the board or marble slab. Press into shape, roll lightly until about 1/4 inch thick; cut the remainder of the b.u.t.ter into small pieces, and lay over this layer of dough. Fold carefully over and over, roll three times.
If the dough should get soft and sticky, place it in a tin or cold plate on the ice to harden between the rollings. Always fold pastry so as to keep it in layers--even when cutting off the roll keep the layers one above the other, not turning them on their sides. For patties, or especially flaky pastry, roll five or six times, provided it is not allowed to get soft. Pastry should be rolled about as thin as the edge of a plate for tarts, etc., and about 1/3 inch thick for a cover for chicken pie.
PLAIN PASTRY.
2 cups flour.
1 cup b.u.t.ter or lard.
Add the b.u.t.ter to the flour, chop with a knife, add enough ice water to make a firm dough. Roll out, fold, set on ice or in a cold place for at least 1/2 hour before baking.
PASTE FOR MEAT PIES, ETC.
1 pint flour.
1/2 tsp. soda.
1 tsp. cream tartar Or 2 level tsps. baking powder.
1 egg.
1/2 tsp. salt.
1 tsp. cream tartar.
1/4 cup b.u.t.ter or dripping.
1 cup milk.
Mix as for biscuit or shortcake.
MISCELLANEOUS.
SHEPHERD"S PIE.
Three cups of any kind of cold meat, 6 or 7 potatoes, 1 small onion, 1 cupful of boiling milk, salt, pepper, 1-1/2 cup gravy or stock thickened with 1 tbsp. of flour. Cut the meat in small pieces and put in a deep earthen dish. Grate the onion into the gravy and pour over the meat. Pare, boil, and mash the potatoes. Add the salt, pepper and milk, and 1 tbsp. of b.u.t.ter or dripping. Cover the meat with this and bake in a moderate oven until nicely brown.
BEEF STEW.
Take the bones and hard tough parts left from a roast of beef. Remove all the meat from the bones and cut it into small pieces. Cut about 1/4 of a lb. of the fat into pieces; put it in the stew-pan to fry.
When it begins to brown put in 1/2 carrot, a piece of turnip and 2 small onions cut fine. Stir over the fire for 10 minutes. Take out the fat and vegetables and put the bones in the bottom of the kettle. Add the meat and cooked vegetables, but not the fat. Dredge with salt and pepper, and flour, using at least 1/2 cup flour. Add 3 pints of water and simmer gently 1 hour; pare and cut in slices 6 potatoes, simmer until the potatoes are well cooked. Draw forward where it will boil more rapidly, have dough ready for dumplings (see recipe for dumplings). Put the dumplings on the top of the stew; cover closely and cook just 10 minutes.
STUFFED TOMATOES.
Take 6 large smooth tomatoes, 1/2 tsp. salt, 1/2 ssp. pepper, 1/2 tbsp. b.u.t.ter, 1/2 tbsp. sugar, 1/2 tsp. onion juice, 1/2 cupful bread crumbs. Arrange the tomatoes in a baking pan. Cut a thin slice from the smooth end of each. With a small spoon scoop out as much of the pulp and juice as possible without injuring the shape. Mix the pulp and juice with the other ingredients and fill the tomatoes with this mixture. Put on the tops and bake slowly 3/4 of an hour. Lift the tomatoes carefully and place on a hot flat dish, garnish with parsley, and serve.
STEWED KIDNEYS.
Cut the kidneys in thin, round slices. Cover them with cold water and let them stand for 1/2 hour; wash them clean, and put them in a saucepan with 1 qt. of water or stock, 2 cloves, 2 tbsps. of onion juice, salt and pepper. Simmer 2 hours. Put 1 tbsp. of b.u.t.ter in the frying pan, and when hot add 1 of flour; stir until it is brown and smooth, and add to the kidneys. Add a little sweet herbs, and simmer 1/2 hour longer. If not seasoned enough, add a little more salt and pepper, and, if desired, 1 tbsp. of lemon juice. This dish can be prepared at any time, as it is quite as good warmed over as when it is prepared.
CREAMED EGGS.
Boil 6 eggs 20 minutes. Make 1 pint of cream sauce. Have 6 slices of toast on a hot dish. Put a layer of sauce on each slice of toast, then part of the whites of the eggs, cut in thin strips, rub part of the yolks through a sieve, or a potato ricer, on to the toast. Repeat this, and finish with a third layer of sauce. Place in the oven for about 3 minutes, then serve.
b.u.t.tERED TOAST.
Cut the bread 1/3 of an inch thick. Turn the bread twice (so as to draw out the moisture) before browning. Have some melted b.u.t.ter on a plate, dip one side of the toast in this before serving.
CROUTONS (FOR SOUP).
Cut stale bread into 1/2 inch slices, remove the crust and cut into 1/2 inch cubes. Drop them into hot fat, which should be hot enough to brown them, while you count 40; drain and sprinkle with salt.
FRENCH TOAST.
1 egg.
1 cup milk.
1 ssp. salt.
4 to 6 slices of stale bread.
Beat the egg lightly with a fork in a shallow dish, add the salt and milk. Dip the bread in this, turn; have a griddle hot and well b.u.t.tered, put the dipped bread on the hot griddle, brown, then put a little piece of b.u.t.ter on the top of each slice, turn and brown on the other side. To be eaten hot with jelly or with b.u.t.ter and sugar.
SANDWICHES.
Chop very fine cold ham, corned beef or tongue, adding a little of the fat. Mix 1 tsp. of dry mustard, 1 ssp. of salt, a few drops of lemon juice with cold water to a stiff paste; add to it 1/4 cup b.u.t.ter creamed. Cut bread--at least 1 day old--in very thin slices, spread with the mustard and b.u.t.ter paste, then with the meat. Put two slices together and cut into any shape desired. (Chicken or veal sandwiches may be made by chopping the meat very fine, and adding to it a little of the cooked salad dressing or mayonnaise.)
A FEW GENERAL HINTS.
HOW TO BLANCH ALMONDS.
Sh.e.l.l the nuts, and pour boiling water over them; let them stand in the water a minute or two and then throw them into cold water. Rub between the hands.
TO CLEAN CURRANTS.
Sprinkle thickly with flour, rub well until they are separated and the flour, grit, and fine stems have loosened. Throw them into a strainer and wash thoroughly in cold water; change the water often; shake well in the strainer; then drain between towels, pick over carefully, and dry them in a warm place, but not in the oven. Put away in jars, cover closely, and they are ready for use at any time.
SERVING FOOD.