THE BAKERS GUIDE

cutter cut out a single piece. Roll out the remainder much thinner, and with the same cutter stamp out a piece to form a bottom \ then with a cutter about half the size of the first one stamp the middle out of the thickest piece cut out first, slightly damp the thin bottom piece, and put the large oval ring upon it, carefully fitting it all round. When it is properly attached, place upon a baking-tin and bake in a good sound oven. The piece that was cut out from the top should be rolled a little flatter or thinner, washed over, and some folded leaves or other paste ornaments put upon the top, and baked. This will do for a cover for the vol-au-vent

i£lb. flour, i lb. butter, J oz. cream of tartar, J oz carbonate of soda. Put the cream, soda, and about 2 ozs. of butter, rub them well together, and make a bay; add enough water to make a light springy paste, make it as tough as possible ; let it lie five minutes to recover, and then add the butter, and work off as before directed.

is made by adding 3 or 4 yolks of eggs to 1 lb. butter, 1 lb. flour. The yolks are added with the water and made into a light dough, and rolled out as usual.

Short Paste*

Rub i lb. or f lb. butter into 1 lb. flour ; wet into a pliable paste with water, and work down quite smooth.

This paste is used for fruit and other sweet goods. 1 lb. flour, 2 eggs, f lb. butter, 2 ozs. sugar, mixed into paste with water, and rubbed down as before.

If the case is merely to hold the mixture, and not to be eaten, make it very plain, because the plainer the paste the better it will stand up. In such case, dissolve ± lb. of lard in £ pint of boiling water, and stir in with a wooden spoon as much flour as will make it into a hard paste (about 1 lb. 2 ozs. of flour). Thoroughly knead it so that it resembles a smooth, hard biscuit dough ; then mould it into the shape of a sugar-loaf or cone, and put the palm of the left hand at the side of the bottom of this cone, and with the right hand press the top downwards ;

(2) Puff Paste.

French Puff Paste

Sweet Short Paste-

Short Paste for Raised Pie-cases*