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Pastry, or Crust, No. 1, for Minced and all other Pies. —As
it is of the utmost importance to have a light and flaky crust for minced pies, as well as all others, I will give two or three plans of making. The first is the celebrated Soyer's Receipt given by "Shirly Dare, " in the Blade Household; and, although it is some labor to make it, it will pay to follow it whenever a very nice, flaky crust is desirable. It is as follows:
"To every quart of sifted flour allow the yolk of 1 egg, the juice of 1 lemon, 1 saltspoonful of salt, and 1 lb. of fresh butter. Make a hole in the flour, in which put the beaten egg, the lemon and salt, and mix the whole with ice water (very cold water will do) into a soft paste. Roll it out, put the butter, ~which should have all the buttermilk thoroughly worked out of it, on the paste, and fold the edges over so as to cover it. Roll it out to the thickness
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