The housekeeper's instructor; or, Universal family-cook : being a full and clear display of the art of cookery in all its branches ... To which is added, the complete art of carving, illustrated with engravings, explaining, by proper references, the manner in whicb young practitioners may acquit themselves at table with elegance and ease ... / by W.A. Henderson.

  • Henderson, W. A. (William Augustus)
Date:
[1811?]
Catalogue details

Licence: Public Domain Mark

Credit: The housekeeper's instructor; or, Universal family-cook : being a full and clear display of the art of cookery in all its branches ... To which is added, the complete art of carving, illustrated with engravings, explaining, by proper references, the manner in whicb young practitioners may acquit themselves at table with elegance and ease ... / by W.A. Henderson. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    189/502 (page 179)
    PIES. * ^HERE are several things necessary to be particu- larly observed by the cook, in ordei’ that her labours E and ingenuity under this head may be brought to their I proper degree of perfection. One very material consi- * deration must be, that the heat of the oven is duly pro- ] portioned to the nature of the article to be baked. Light j paste requires a moderate oven; if it is too quick, the f crust carinot rise, and will therefore be burned; and if too slow, it will be soddened, and want that delicate light ( brown it ought to have. Raised pies must have a quick ( oven, and be well closed up, or they will sink in their ^ sides, and lose their proper shape. Tarts that are iced, I should be baked in a slow oven, or the icing will become brown before the paste is properly baked. Having made these general observations respecting the baking of pies, we shall now dkect the cook how to r make the different kinds of paste, as they must be pro- portioned in the qualities according to the respective f articles for which they are to be used. Puff Paste must be made thua: Take a quarter of a peck of flour, and rub it into a pound of butter very fine. ‘ Make it up into a light paste, with cold water, just stifl' enough to work it up. Then roll it out about as thick i as a crown piece; put a layer of butter all over, then i sprinkle on a little flour, ^double it up, and roll it out ! again. Double and roll it, with layers of butter three times, and it will be properly fit for use. Shoi't Crust. Put six ounces of butter to eight of flour and work them well together; then mix it up with as little water as possible, so as to have it a stiffish paste; then roll it out thin for use. A good Paste for large Pies. Take a peck of flour, and put to it three eggs; then put in half a pound of suet, and a pound and a half of butter and suet, and as much of the liquor as will make it a good light crust.-— .Work it up well, and roll it out. A standm