OBSERVATIONS ON PASTRY._The complete servant Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

An adept in making pastry, never leaves any part of it adhering to the

board used in making it. It is best when rolled on marble or slate. In

hot weather the butter should be put in cold water to make it firm;

and if the pastry be made early in the morning, and preserved from the

air till baked, it will be the better. Salt butter, if good and well

washed, makes a fine flaky crust.

Preserved fruit for pastry need not be baked; but the crust should be

baked in a tin shape, or on a tin and cut out according to taste.

The complete servant Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables · 第 40 / 934 题