Fine flour is not to be recommended for this purpose, for it is deficient in gluten, a sticky tenacious substance which greatly increases the adhesive properties of the paste, and so makes it easier to mould.
Time.—1¼ hours. Average Cost, 5d. Sufficient for 1 large pie.
1661.—PASTE, TRANSPARENT.
Ingredients.—1 lb. of flour (dry and sifted), ¾ of a lb. of butter, 1 egg.
Method.—Wash the butter in 2 or 3 waters, and afterwards remove as much moisture as possible by means of a dry cloth. Melt the butter over a gentle fire, let it remain until nearly cold, then stir in the flour and egg. Knead lightly until smooth, roll out very thinly, and use for tartlets, etc.
Time.—About ½ an hour. Average Cost, 1s. Sufficient for 2 lbs.
1662.—PASTE, TO KEEP.
Paste not intended for immediate use should be enfolded in grease-proof or slightly buttered paper, and kept in a cool place.
1663.—POTATO PASTE.
Ingredients.—1 lb. of dry floury potato, 1 lb. of flour, 2 ozs. each of lard and dripping, 1 egg, a little warm milk, 1 good teaspoonful of baking powder, a good pinch of salt.
Method.—Bake enough potatoes (in their skins) to yield 1 lb. of potato, which mash smoothly or pass through a sieve. Rub the lard and dripping lightly into the flour, add the potato, baking powder and salt, and stir in the egg and enough milk to form a smooth paste. Roll out to about 1 inch in thickness, cut into rounds or squares, place in a greased tin, and bake in a moderate oven, turning 2 or 3 times during the process, that both sides may be equally browned. Split, butter liberally, and serve at once.
Time.—To bake, about 25 minutes. Average Cost, 7d. Sufficient for 5 or 6 persons.
1664.—POTATO PASTE, GERMAN. (To serve with Game or Poultry.)
Ingredients.—2 lb. of hot potatoes, 2 ozs. of butter, 2 eggs, grated Parmesan cheese, egg and breadcrumbs, frying fat.
Method.—Pass the hot potato quickly through a sieve, or mash them smoothly. Stir in the butter and eggs, spread smoothly on a dish, making the layer about ¾ of an inch in thickness, and, when cold, cut it into rounds or squares. Coat carefully with egg and breadcrumbs mixed more or less liberally with cheese, according to taste, and fry in hot fat until nicely browned. Serve as an accompaniment to game or poultry.
Time.—To fry, about 5 minutes. Average Cost, 10d. to 1s. Sufficient for 6 or 7 persons.
