KITCHEN AND COOKERY 398 Wash the butter well by working and kneading it in cold water. Fold it in a clean, soft cloth, squeeze and knead it well to press out the moisture, and shape it into a neat flat square. Put it in a cold place to harden. . Sieve the flour and salt into a basin, and make a well in the centre. Into this strain the lemon-juice, and add two or three tablespoonfuls of very cold water. Mix the flour into a soft but not sticky paste, adding the water very gradually. Knead the paste lightly until it is quite free from cracks. Then roll the paste out into a square about twice the size of the butter. It should be about a quarter of an inch thick, and slightly thinner at the edge than in the centre. Lay the piece of butter in the middle of the paste, fold one half over the butter and the second half over that, so that the butter is completely covered. Press the edges of paste firmly together with the rolling - pin, and flatten the butter slightly by pressing it gently three or four times with the rolling-pin. Put the pastry aside in a cold place for a quarter of an hour. Turn- the pastry -board lengthways in front of you, so that there may be plenty of room to roll out the pastry. Dredge the board and rolling-pin with flour, put the pastry on the board so that the side that has no edges is on your right hand, and remember to place it this way each time the pastry has to be moved. First press out the pastry fairly flat with the rolling-pin, then roll it out lightly until it is about a quarter of an inch thick. Fold the pastry in three, press the edges together, arrange the pastry as directed, and roll it out again. Fold it in three, then put it in a piece of floured paper in a cold place to cool for fifteen minutes. Then coniinue to roll out and fold the pastry until it has been rolled and folded seven times. It is then ready for use. Be careful to keep the board and rolling- pin well floured. This is best done by brushing them with a pastry-brush dipped in flour. Keep the pastry as neat as possible, with square corners and straight sides, so that it will fold evenly. Use the rolling-pin with a light, even pressure, pushing the pastry from you, never giving it a backward roll. If the pastry is not getting longer and thinner with each roll, either you are rolling too lightly or the pastry is sticking to the board. Each time the pastry is folded over a small amount of air is enclosed if the edges are evenly folded and pressed together. These bubbles of air may be seen when the dough is being rolled out, and great care must be taken not to break them, for the more air enclosed the lighter will be the pastry. TO BAKE PUFF PASTRY The pastry should be as cold as possible when it is put into the oven. A very hot oven is required, and the greater heat should be underneath, so that the pastry may rise to nearly its full height before it begins to brown. To prevent it burning underneath after it has risen, and when the top is being coloured, put another shelf or baking-sheet under it. ROUGH PUFF PASTRY This is less rich than puff pastry, and does not take quite so long to make. Like puff, it is suitable for meat pies, fruit tarts, and various fancy tartlets. Required : One pound of flour. Three-quarters of a pound of butter or lard and butter A level teaspoonful of salt. Two teaspoonfuls of lemon juice. Cold water. Sieve the flour and salt into a basin. Make a well in the centre, strain in the lemon-juice, add a little water, mix these in with a knife, adding more water until the whole is mixed to a stiff dough. Knead it lightly on a floured board, then roll it out into an oblong piece about a quarter of an inch thick. Put the pat of butter in the centre, fold half of the pastry over it, then the second half over that. Press the edges together, turn the side having no rough edges to your right hand, roll it out lightly. Fold it again in three, and again roll out. Repeat this folding and rolling until it has been rolled four times. It is then ready. Between each two rolls, put the pastry in a cold place for a quarter of an hour. CHOUX PASTRY {For Eclairs, Cream Buns, etc.) Required : Four ounces of flour. Two ounces of butter. Half a pint of boiling water. A few grains of salt. Castor sugar and vanilla to taste. Two eggs and one extra yolk. Put the water and butter in a saucepan, bring them to the boil, then add the flour |H and salt. Take the pan off the fire, and '^ beat the mixture well with a wooden spoon until it is smooth and free from lumps. Then put the pan over a gentle heat, and stir the mixture well until it can be rolled about the pan without sticking to / the sides. Let the mixture cool slightly, then beat in ! the eggs one by one. Next add the sugar and vanilla, and the paste will be ready for use. Let it get perfectly cold before handling it. Great care is required when cooking the " panada " — that is, the mixture of water, butter, and flour. If it is overcooked, the butter will ooze out, and the mixture be spoilt.
