2. Pass the flour through a wire sieve, and rub in the butter or fat
with the _tips_ of the fingers only.
3. Keep everything cool. Always mix the paste with _cold_ water. To
prevent hot hands wash them in _hot_ water.
4. Roll out a short crust _once_ only. If baking-powder be used, make
and bake the pastry as quickly as possible.
5. Test the oven by placing a small piece of bread on the shelf. If it
brown in half a minute the heat is correct.
6. Bake in the hottest part of the oven for the first five minutes, then
remove to a cooler part.
7. Warm jam separately, and place it in the tart at the last minute. To
keep the shape of the tart, place a piece of bread in the centre whilst
baking.
Pastry.—Short Crusts.
1 lb. flour to ¾ lb. butter or fat, _or_ 1 lb. flour to ½ lb. butter or
fat, and the yolk of one egg; _or_ 1 lb. flour to ½ lb. butter or fat,
and 1 teaspoonful baking-powder; _or_ 1 lb. flour to ¼ lb. butter or
fat, and 1 teaspoonful baking-powder.
Flaky Pastry.
½ lb. flour, ¼ lb. butter or fat.
Divide the fat into three equal portions, rub one part into the flour in
the usual way, add a pinch of salt and mix to a stiff paste with cold
water. Roll out into a long narrow strip, rolling backwards and forwards
_only_. Spread the second portion of fat evenly over the paste, fold
into three and turn with the rough edges towards you. Roll out again and
proceed in the same way. Fold over and roll to required shape.
Rough Puff Paste.
1 lb. flour to ¾ lb. butter or fat, _or_ 1 lb. flour to ½ lb. butter or
fat.
Break the butter or fat into the flour in lumps, and mix to a paste with
a little cold water. Roll out, fold in three, turn the rough edges
towards you, and roll out again. Do this four or six times till the
paste is no longer streaky.
To Bake Puddings.
All puddings containing starch, such as rice, sago, macaroni, etc., must
be baked slowly in a moderate oven, so that the starch globules may have
time to swell, burst, and absorb the milk. Custards must also bake very
slowly. Puddings containing flour must bake longer than those made with
bread, etc.
To Boil Puddings.
1. Always place these puddings in boiling water; keep them well covered,
and on the boil, adding more boiling water as required.
2. All puddings containing flour must boil longer than those made with
bread, etc.
3. Puddings boiled in basins must boil longer than those put only in
cloths.
4. The basin must always be quite full, and must be tied up in a cloth
which has been dredged with flour.
To Steam Puddings.
1. Puddings cooked in this way are lighter than those that are boiled,
but take longer to cook.
2. The water in the saucepan must only reach half-way up the basin, and
must _simmer_ all the time. More boiling water must be added when
required.