MISCELLANY 47
MRS BEETON ON PUDDINGS
We have had Mrs Beetons's views on babies (Good in Parts Nos 13-15, if you missed them). Now she turns to puddings...
GENERAL OBSERVATIONS ON PUDDINGS AND PASTRY.
1175. PUDDINGS AND PASTRY, familiar as they may be, and unimportant as they may be held in the estimation of some, are yet intimately connected with the development of agricultural resources in reference to the cereal grasses. When they began to be made is uncertain; but we may safely presume, that a simple form of pudding was amongst the first dishes made after discovering a mode of grinding wheat into flour. Traditional history enables us to trace man back to the time of the Deluge. After that event he seems to have recovered himself in the central parts of Asia, and to have first risen to eminence in the arts of civilization on the banks of the Nile. From this region, Greece, Carthage, and some other parts along the shores of the Mediterranean Sea, were colonized. In process of time, Greece gave to the Romans the arts which she had thus received from Egypt, and these subsequently diffused them over Europe. How these were carried to or developed in India and China, is not so well ascertained; and in America their ancient existence rests only on very indistinct traditions. As to who was the real discoverer of the use of corn, we have no authentic knowledge. The traditions of different countries ascribe it to various fabulous personages, whose names it is here unnecessary to introduce. In Egypt, however, corn must have grown abundantly; for Abraham, and after him Jacob, had recourse to that country for supplies during times of famine.1176. THE HABITS OF A PEOPLE, to a great extent, are formed by the climate in which they live, and by the native or cultivated productions in which their country abounds. Thus we find that the agricultural produce of the ancient Egyptians is pretty much the same as that of the present day, and the habits of the people are not materially altered. In Greece, the products cultivated in antiquity were the same kinds of grains and legumes as are cultivated at present, with the vine, the fig, the olive, the apple, and other fruits. So with the Romans, and so with other nations. As to the different modes of artificially preparing those to please the taste, it is only necessary to say that they arise from the universal desire of novelty, characteristic of man in the development of his social conditions. Thus has arisen the whole science of cookery, and thus arose the art of making puddings. The porridge of the Scotch is nothing more than a species of hasty pudding, composed of oatmeal, salt, and water; and the "red pottage" for which Esau sold his birthright, must have been something similar. The barley-gruel of the Lacedaemonians, of the Athenian gladiators and common people, was the same, with the exception of the slight seasoning it had beyond the simplicity of Scottish fare. Here is the ancient recipe for the Athenian national dish:—"Dry near the fire, in the oven, twenty pounds of barley-flour; then parch it; add three pounds of linseed-meal, half a pound of coriander-seed, two ounces of salt, and the quantity of water necessary." To this sometimes a little millet was added, in order to give the paste greater cohesion and delicacy.
1177. OATMEAL AMONGST THE GREEKS AND ROMANS was highly esteemed, as was also rice, which they considered as beneficial to the chest. They also held in high repute the Irion, or Indian wheat of the moderns. The flour of this cereal was made into a kind of hasty pudding, and, parched or roasted, as eaten with a little salt. The Spelt, or Red wheat, was likewise esteemed, and its flour formed the basis of the Carthaginian pudding, for which we here give the scientific recipe:—"Put a pound of red-wheat flour into water, and when it has steeped some time, transfer it to a wooden bowl. Add three pounds of cream cheese, half a pound of honey, and one egg. Beat the whole together, and cook it on a slow fire in a stewpan." Should this be considered unpalatable, another form has been recommended. "Sift the flour, and, with some water, put it into a wooden vessel, and, for ten days, renew the water twice each day. At the end of that period, press out the water and place the paste in another vessel. It is now to be reduced to the consistence of thick lees, and passed through a piece of new linen. Repeat this last operation, then dry the mass in the sun and boil it in milk. Season according to taste." These are specimens of the puddings of antiquity, and this last recipe was held in especial favour by the Romans.
1178. HOWEVER GREAT MAY HAVE BEEN THE QUALIFICATIONS of the ancients, however, in the art of pudding-making, we apprehend that such preparations as gave gratification to their palates, would have generally found little favour amongst the insulated inhabitants of Great Britain. Here, from the simple suet dumpling up to the most complicated Christmas production, the grand feature of substantiality is primarily attended to. Variety in the ingredients, we think, is held only of secondary consideration with the great body of the people, provided that the whole is agreeable and of sufficient abundance.
1179. ALTHOUGH FROM PUDDINGS TO PASTRY is but a step, it requires a higher degree of art to make the one than to make the other. Indeed, pastry is one of the most important branches of the culinary science. It unceasingly occupies itself with ministering pleasure to the sight as well as to the taste; with erecting graceful monuments, miniature fortresses, and all kinds of architectural imitations, composed of the sweetest and most agreeable products of all climates and countries. At a very early period, the Orientals were acquainted with the art of manipulating in pastry; but they by no means attained to the taste, variety, and splendour of design, by which it is characterized amongst the moderns. At first it generally consisted of certain mixtures of flour, oil, and honey, to which it was confined for centuries, even among the southern nations of the European continent. At the commencement of the middle ages, a change began to take place in the art of mixing it. Eggs, butter, and salt came into repute in the making of paste, which was forthwith used as an inclosure for meat, seasoned with spices. This advance attained, the next step was to inclose cream, fruit, and marmalades; and the next, to build pyramids and castles; when the summit of the art of the pastry-cook may be supposed to have been achieved.
DIRECTIONS IN CONNECTION WITH THE MAKING OF PUDDINGS AND PASTRY.
1180. A few general remarks respecting the various ingredients of which puddings and pastry are composed, may be acceptable as preliminary to the recipes in this department of Household Management.1181. Flour should be of the best quality, and perfectly dry, and sifted before being used; if in the least damp, the paste made from it will certainly be heavy.
1182. Butter, unless fresh is used, should be washed from the salt, and well squeezed and wrung in a cloth, to get out all the water and buttermilk, which, if left in, assists to make the paste heavy.
1183. Lard should be perfectly sweet, which may be ascertained by cutting the bladder through, and, if the knife smells sweet, the lard is good.
1184. Suet should be finely chopped, perfectly free from skin, and quite sweet; during the process of chopping, it should be lightly dredged with flour, which prevents the pieces from sticking together. Beef suet is considered the best; but veal suet, or the outside fat of a loin or neck of mutton, makes good crusts; as also the skimmings in which a joint of mutton has been boiled, but without vegetables.
1185. Clarified Beef Dripping, directions for which will be found in recipes Nos. 621 and 622, answers very well for kitchen pies, puddings, cakes, or for family use. A very good short crust may be made by mixing with it a small quantity of moist sugar; but care must be taken to use the dripping sparingly, or a very disagreeable flavour will be imparted to the paste.
1186. Strict cleanliness must be observed in pastry-making; all the utensils used should be perfectly free from dust and dirt, and the things required for pastry, kept entirely for that purpose.
[Illustration: PASTE-BOARD AND ROLLING-PIN.]
1187. In mixing paste, add the water very gradually, work the whole together with the knife-blade, and knead it until perfectly smooth. Those who are inexperienced in pastry-making, should work the butter in by breaking it in small pieces and covering the paste rolled out. It should then be dredged with flour, and the ends folded over and rolled out very thin again: this process must be repeated until all the butter is used.
[Illustration: PASTE-PINCERS AND JAGGER, FOR ORNAMENTING THE EDGES OF
PIE-CRUSTS.]
1188. The art of making paste requires much practice, dexterity, and skill: it should be touched as lightly as possible, made with cool hands and in a cool place (a marble slab is better than a board for the purpose), and the coolest part of the house should be selected for the process during warm weather.
1189. To insure rich paste being light, great expedition must be used in the making and baking; for if it stand long before it is put in the oven, it becomes flat and heavy.
[Illustration: PASTE-CUTTER AND CORNER-CUTTER.]
[Illustration: ORNAMENTAL-PASTE CUTTER.]
1190. Puff-paste requires a brisk oven, but not too hot, or it would blacken the crust; on the other hand, if the oven be too slack, the paste will be soddened, and will not rise, nor will it have any colour. Tart-tins, cake-moulds, dishes for baked puddings, pattypans, &c., should all be buttered before the article intended to be baked is put in them: things to be baked on sheets should be placed on buttered paper. Raised-pie paste should have a soaking heat, and paste glazed must have rather a slack oven, that the icing be not scorched. It is better to ice tarts, &c. when they are three-parts baked.
[Illustration: PATTY-PANS, PLAIN AND FLUTED.]
[Illustration: PIE-DISH.]
[Illustration: RAISED-PIE MOULD.]
[Illustration: RAISED-PIE MOULD, OPEN.]
1191. To ascertain when the oven is heated to the proper degree for puff-paste, put a small piece of the paste in previous to baking the whole, and then the heat can thus be judged of.
1192. The freshness of all pudding ingredients is of much importance, as one bad article will taint the whole mixture.
1193. When the freshness of eggs is doubtful, break each one separately in a cup, before mixing them altogether. Should there be a bad one amongst them, it can be thrown away; whereas, if mixed with the good ones, the entire quantity would be spoiled. The yolks and whites beaten separately make the articles they are put into much lighter.
1194. Raisins and dried fruits for puddings should be carefully picked, and, in many cases, stoned. Currants should be well washed, pressed in a cloth, and placed on a dish before the fire to get thoroughly dry; they should then be picked carefully over, and every piece of grit or stone removed from amongst them. To plump them, some cooks pour boiling water over them, and then dry them before the fire.
1195. Batter pudding should be smoothly mixed and free from lumps. To insure this, first mix the flour with a very small proportion of milk, and add the remainder by degrees. Should the pudding be very lumpy, it may be strained through a hair sieve.
1196. All boiled puddings should be put on in boiling water, which must not be allowed to stop simmering, and the pudding must always be covered with the water; if requisite, the saucepan should be kept filled up.
[Illustration: BOILED-PUDDING MOULD.]
1197. To prevent a pudding boiled in a cloth from sticking to the bottom of the saucepan, place a small plate or saucer underneath it, and set the pan on a trivet over the fire. If a mould is used, this precaution is not necessary; but care must be taken to keep the pudding well covered with water.
1198. For dishing a boiled pudding as soon as it comes out of the pot, dip it into a basin of cold water, and the cloth will then not adhere to it. Great expedition is necessary in sending puddings to table, as, by standing, they quickly become heavy, batter puddings particularly.
[Illustration: BOILED-PUDDING MOULD.]
1199. For baked or boiled puddings, the moulds, cups, or basins, should be always buttered before the mixture is put in them, and they should be put into the saucepan directly they are filled.
1200. Scrupulous attention should be paid to the cleanliness of pudding-cloths, as, from neglect in this particular, the outsides of boiled puddings frequently taste very disagreeably. As soon as possible after it is taken off the pudding, it should be soaked in water, and then well washed, without soap, unless it be very greasy. It should be dried out of doors, then folded up and kept in a dry place. When wanted for use, dip it in boiling water, and dredge it slightly with flour.
[Illustration: PUDDING-BASIN.]
1201. The dry ingredients for puddings are better for being mixed some time before they are wanted; the liquid portion should only be added just before the pudding is put into the saucepan.
1202. A pinch of salt is an improvement to the generality of puddings; but this ingredient should be added very sparingly, as the flavour should not be detected.
1203. When baked puddings are sufficiently solid, turn them out of the dish they were baked in, bottom uppermost, and strew over them fine sifted sugar.
1204. When pastry or baked puddings are not done through, and yet the outside is sufficiently brown, cover them over with a piece of white paper until thoroughly cooked: this prevents them from getting burnt.
[Illustration]
RECIPES.
CHAPTER XXVII.
VERY GOOD PUFF-PASTE.
1205. INGREDIENTS.—To every lb. of flour allow 1 lb. of butter, and not quite 1/2 pint of water.Mode.—Carefully weigh the flour and butter, and have the exact proportion; squeeze the butter well, to extract the water from it, and afterwards wring it in a clean cloth, that no moisture may remain. Sift the flour; see that it is perfectly dry, and proceed in the following manner to make the paste, using a very clean paste-board and rolling-pin:—Supposing the quantity to be 1 lb. of flour, work the whole into a smooth paste, with not quite 1/2 pint of water, using a knife to mix it with: the proportion of this latter ingredient must be regulated by the discretion of the cook; if too much be added, the paste, when baked, will be tough. Roll it out until it is of an equal thickness of about an inch; break 4 oz. of the butter into small pieces; place these on the paste, sift over it a little flour, fold it over, roll out again, and put another 4 oz. of butter. Repeat the rolling and buttering until the paste has been rolled out 4 times, or equal quantities of flour and butter have been used. Do not omit, every time the paste is rolled out, to dredge a little flour over that and the rolling-pin, to prevent both from sticking. Handle the paste as lightly as possible, and do not press heavily upon it with the rolling-pin. The next thing to be considered is the oven, as the baking of pastry requires particular attention. Do not put it into the oven until it is sufficiently hot to raise the paste; for the best-prepared paste, if not properly baked, will be good for nothing. Brushing the paste as often as rolled out, and the pieces of butter placed thereon, with the white of an egg, assists it to rise in leaves or flakes. As this is the great beauty of puff-paste, it is as well to try this method.
Average cost, 1s. 4d. per lb.
BUTTER.—About the second century of the Christian era, butter was placed by Galen amongst the useful medical agents; and about a century before him, Dioscorides mentioned that he had noticed that fresh butter, made of ewes' and goats' milk, was served at meals instead of oil, and that it took the place of fat in making pastry. Thus we have undoubted authority that, eighteen hundred years ago, there existed a knowledge of the useful qualities of butter. The Romans seem to have set about making it much as we do; for Pliny tells us, "Butter is made from milk; and the use of this element, so much sought after by barbarous nations, distinguished the rich from the common people. It is obtained principally from cows' milk; that from ewes is the fattest; goats also supply some. It is produced by agitating the milk in long vessels with narrow openings: a little water is added."
MEDIUM PUFF-PASTE.
1206. INGREDIENTS.—To every lb. of flour allow 8 oz. of butter, 4 oz. of lard, not quite 1/2 pint of water.Mode.—This paste may be made by the directions in the preceding recipe, only using less butter and substituting lard for a portion of it. Mix the flour to a smooth paste with not quite 1/2 pint of water; then roll it out 3 times, the first time covering the paste with butter, the second with lard, and the third with butter. Keep the rolling-pin and paste slightly dredged with flour, to prevent them from sticking, and it will be ready for use.
Average cost, 1s. per lb.
BUTTER IN HASTE.—In his "History of
Food," Soyer says that to obtain butter instantly, it is only necessary,
in summer, to put new milk into a bottle, some hours after it has been taken
from the cow, and shake it briskly. The clots which are thus formed should be
thrown into a sieve, washed and pressed together, and they constitute the
finest and most delicate butter that can possibly be made.
COMMON PASTE, for Family Pies.1207. INGREDIENTS.—1-1/4 lb. of flour, 1/2 lb. of butter, rather more than 1/2 pint of water.
Mode.—Rub the butter lightly into the flour, and mix it to a smooth paste with the water; roll it out 2 or 3 times, and it will be ready for use. This paste may be converted into an excellent short crust for sweet tart, by adding to the flour, after the butter is rubbed in, 2 tablespoonfuls of fine-sifted sugar.
Average cost, 8d. per lb.
TO KEEP BUTTER FRESH.—One of the best
means to preserve butter fresh is, first to completely press out all the
buttermilk, then to keep it under water, renewing the water frequently, and to
remove it from the influence of heat and air, by wrapping it in a wet cloth.
FRENCH PUFF-PASTE, or FEUILLETAGE.(Founded on M. Ude's Recipe.)
1208. INGREDIENTS.—Equal quantities of flour and butter—say 1 lb. of each; 1/2 saltspoonful of salt, the yolks of 2 eggs, rather more than 1/4 pint of water.
Mode.—Weigh the flour; ascertain that it is perfectly dry, and sift it; squeeze all the water from the butter, and wring it in a clean cloth till there is no moisture remaining. Put the flour on the paste-board, work lightly into it 2 oz. of the butter, and then make a hole in the centre; into this well put the yolks of 2 eggs, the salt, and about 1/4 pint of water (the quantity of this latter ingredient must be regulated by the cook, as it is impossible to give the exact proportion of it); knead up the paste quickly and lightly, and, when quite smooth, roll it out square to the thickness of about 1/2 inch. Presuming that the butter is perfectly free from moisture, and as cool as possible, roll it into a ball, and place this ball of butter on the paste; fold the paste over the butter all round, and secure it by wrapping it well all over. Flatten the paste by rolling it lightly with the rolling-pin until it is quite thin, but not thin enough to allow the butter to break through, and keep the board and paste dredged lightly with flour during the process of making it. This rolling gives it the first turn. Now fold the paste in three, and roll out again, and, should the weather be very warm, put it in a cold place on the ground to cool between the several turns; for, unless this is particularly attended to, the paste will be spoiled. Roll out the paste again twice, put it by to cool, then roll it out twice more, which will make 6 turnings in all. Now fold the paste in two, and it will be ready for use. If properly baked and well made, this crust will be delicious, and should rise in the oven about 5 or 6 inches. The paste should be made rather firm in the first instance, as the ball of butter is liable to break through. Great attention must also be paid to keeping the butter very cool, as, if this is in a liquid and soft state, the paste will not answer at all. Should the cook be dexterous enough to succeed in making this, the paste will have a much better appearance than that made by the process of dividing the butter into 4 parts, and placing it over the rolled-out paste; but, until experience has been acquired, we recommend puff-paste made by recipe No. 1205. The above paste is used for vols-au-vent, small articles of pastry, and, in fact, everything that requires very light crust.
Average cost, 1s. 6d. per lb.
WHAT TO DO WITH RANCID BUTTER.—When
butter has become very rancid, it should be melted several times by a moderate
heat, with or without the addition of water, and as soon as it has been well
kneaded, after the cooling, in order to extract any water it may have retained,
it should be put into brown freestone pots, sheltered from the contact of the
air. The French often add to it, after it has been melted, a piece of toasted
bread, which helps to destroy the tendency of the batter to rancidity.
SOYER'S RECIPE FOR PUFF-PASTE.
1209. INGREDIENTS.—To every lb. of flour allow the yolk of 1 egg, the juice of 1 lemon, 1/2 saltspoonful of salt, cold water, 1 lb. of fresh butter.Mode.—Put the flour on to the paste-board; make a hole in the centre, into which put the yolk of the egg, the lemon-juice, and salt; mix the whole with cold water (this should be iced in summer, if convenient) into a soft flexible paste, with the right hand, and handle it as little as possible; then squeeze all the buttermilk from the butter, wring it in a cloth, and roll out the paste; place the butter on this, and fold the edges of the paste over, so as to hide it; roll it out again to the thickness of 1/4 inch; fold over one third, over which again pass the rolling-pin; then fold over the other third, thus forming a square; place it with the ends, top, and bottom before you, shaking a little flour both under and over, and repeat the rolls and turns twice again, as before. Flour a baking-sheet, put the paste on this, and let it remain on ice or in some cool place for 1/2 hour; then roll twice more, turning it as before; place it again upon the ice for 1/4 hour, give it 2 more rolls, making 7 in all, and it is ready for use when required.
Average cost, 1s. 6d. per lb.
VERY GOOD SHORT CRUST FOR FRUIT TARTS.
1210. INGREDIENTS.—To every lb. of flour allow 3/4 lb. of butter, 1 tablespoonful of sifted sugar, 1/3 pint of water.Mode.—Rub the butter into the flour, after having ascertained that the latter is perfectly dry; add the sugar, and mix the whole into a stiff paste, with about 1/3 pint of water. Roll it out two or three times, folding the paste over each time, and it will be ready for use.
Average cost, 1s. 1d. per lb.
ANOTHER GOOD SHORT CRUST.
1211. INGREDIENTS.—To every lb. of flour allow 8 oz. of butter, the yolks of 2 eggs, 2 oz. of sifted sugar, about 1/4 pint of milk.Mode.—Rub the butter into the flour, add the sugar, and mix the whole as lightly as possible to a smooth paste, with the yolks of eggs well beaten, and the milk. The proportion of the latter ingredient must be judged of by the size of the eggs: if these are large, so much will not be required, and more if the eggs are smaller.
Average cost, 1s. per lb.
SUGAR AND BEETROOT.—There are two sorts
of Beet,—white and red; occasionally, in the south, a yellow variety is met
with. Beetroot contains twenty parts sugar. Everybody knows that the beet has
competed with the sugar-cane, and a great part of the French sugar is
manufactured from beet. Beetroot has a refreshing, composing, and slightly
purgative quality. The young leaves, when cooked, are a substitute for spinach;
they are also useful for mixing with sorrel, to lessen its acidity. The large
ribs of the leaves are serviceable in various culinary preparations; the root
also may be prepared in several ways, but its most general use is in salad.
Some writers upon the subject have expressed their opinion that beetroot is
easily digested, but those who have taken pains to carefully analyze its
qualities make quite a contrary statement. Youth, of course, can digest it; but
to persons of a certain age beet is very indigestible, or rather, it does not
digest at all. It is not the sugary pulp which is indigestible, but its fibrous
network that resists the action of the gastric organs. Thus, when the root is
reduced to a puree, almost any person may eat it.
FRENCH SUGAR.—It had long been thought
that tropical heat was not necessary to form sugar, and, about 1740, it was
discovered that many plants of the temperate zone, and amongst others the beet,
contained it. Towards the beginning of the 19th century, circumstances having,
in France, made sugar scarce, and consequently dear, the government caused
inquiries to be instituted as to the possibility of finding a substitute for
it. Accordingly, it was ascertained that sugar exists in the whole vegetable
kingdom; that it is to be found in the grape, chestnut, potato; but that, far
above all, the beet contains it in a large proportion. Thus the beet became an
object of the most careful culture; and many experiments went to prove that in
this respect the old world was independent of the new. Many manufactories came
into existence in all parts of France, and the making of sugar became
naturalized in that country.
COMMON SHORT CRUST.
1212. INGREDIENTS.—To every pound of flour allow 2 oz. of sifted sugar, 3 oz. of butter, about 1/2 pint of boiling milk.Mode.—Crumble the butter into the flour as finely as possible, add the sugar, and work the whole up to a smooth paste with the boiling milk. Roll it out thin, and bake in a moderate oven.
Average cost, 6d. per lb.
QUALITIES OF SUGAR.—Sugars obtained from
various plants are in fact, of the same nature, and have no intrinsic
difference when they have become equally purified by the same processes. Taste,
crystallization, colour, weight, are absolutely identical; and the most
accurate observer cannot distinguish the one from the other.
BUTTER CRUST, for Boiled Puddings.1213. INGREDIENTS.—To every lb. of flour allow 6 oz. of butter, 1/2 pint of water.
Mode.—With a knife, work the flour to a smooth paste with 1/2 pint of water; roll the crust out rather thin; place the butter over it in small pieces; dredge lightly over it some flour, and fold the paste over; repeat the rolling once more, and the crust will be ready for use. It may be enriched by adding another 2 oz. of butter; but, for ordinary purposes, the above quantity will be found quite sufficient.
Average cost, 6d. per lb.
DRIPPING CRUST, for
Kitchen Puddings, Pies, &c.
1214. INGREDIENTS.—To every lb. of flour
allow 6 oz. of clarified beef dripping, 1/2 pint of water.Mode.—After having clarified the dripping, by either of the recipes No. 621 or 622, weigh it, and to every lb. of flour allow the above proportion of dripping. With a knife, work the flour into a smooth paste with the water, rolling it out 3 times, each time placing on the crust 2 oz. of the dripping, broken into small pieces. If this paste is lightly made, if good dripping is used, and not too much of it, it will be found good; and by the addition of two tablespoonfuls of fine moist sugar, it may be converted into a common short crust for fruit pies.
Average cost, 4d. per pound.
WATER:—WHAT THE ANCIENTS THOUGHT OF
IT.—All the nations of antiquity possessed great veneration for water: thus,
the Egyptians offered prayers and homage to water, and the Nile was an especial
object of their adoration; the Persians would not wash their hands; the
Scythians honoured the Danube; the Greeks and Romans erected altars to the
fountains and rivers; and some of the architectural embellishments executed for
fountains in Greece were remarkable for their beauty and delicacy. The purity
of the water was a great object of the care of the ancients; and we learn that
the Athenians appointed four officers to keep watch and ward over the water in
their city. These men had to keep the fountains in order and clean the
reservoirs, so that the water might be preserved pure and limpid. Like officers
were appointed in other Greek cities.
SUET CRUST, for Pies or Puddings.1215. INGREDIENTS.—To every lb. of flour allow 5 or 6 oz. of beef suet, 1/2 pint of water.
Mode.—Free the suet from skin and shreds; chop it extremely fine, and rub it well into the flour; work the whole to a smooth paste with the above proportion of water; roll it out, and it is ready for use. This crust is quite rich enough for ordinary purposes, but when a better one is desired, use from 1/2 to 3/4 lb. of suet to every lb. of flour. Some cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter. It should then be laid on the paste in small pieces, the same as for puff-crust, and will be found exceedingly nice for hot tarts. 5 oz. of suet to every lb. of flour will make a very good crust; and even 1/4 lb. will answer very well for children, or where the crust is wanted very plain.
Average cost, 5d. per lb.
PATE BRISEE, or
FRENCH CRUST, for Raised Pies.
1216. INGREDIENTS.—To every lb. of flour
allow 1/2 saltspoonful of salt, 2 eggs, 1/3 pint of water, 6 oz. of butter.Mode.—Spread the flour, which should be sifted and thoroughly dry, on the paste-board; make a hole in the centre, into which put the butter; work it lightly into the flour, and when quite fine, add the salt; work the whole into a smooth paste with the eggs (yolks and whites) and water, and make it very firm. Knead the paste well, and let it be rather stiff, that the sides of the pie may be easily raised, and that they do not afterwards tumble or shrink.
Average cost, 1s. per lb.
Note.—This paste may be very much enriched by making it with equal quantities of flour and butter; but then it is not so easily raised as when made plainer.
WATER SUPPLY IN ROME.—Nothing in Italy
is more extraordinary than the remains of the ancient aqueducts. At first, the
Romans were contented with the water from the Tiber. Ancus Martius was the
first to commence the building of aqueducts destined to convey the water of the
fountain of Piconia from Tibur to Rome, a distance of some 33,000 paces. Appius
Claudius continued the good work, and to him is due the completion of the
celebrated Appian Way. In time, the gigantic waterways greatly multiplied, and,
by the reign of Nero, there were constructed nine principal aqueducts, the
pipes of which were of bricks, baked tiles, stone, lead, or wood. According to
the calculation of Vigenerus, half a million hogsheads of water were conveyed
into Rome every day, by upwards of 10,000 small pipes not one-third of an inch
in diameter. The water was received in large closed basins, above which rose
splendid monuments: these basins supplied other subterranean conduits,
connected with various quarters of the city, and these conveyed water to small
reservoirs furnished with taps for the exclusive use of certain streets. The
water which was not drinkable ran out, by means of large pipes, into extensive
inclosures, where it served to water cattle. At these places the people wished
their linen; and here, too, was a supply of the necessary element in case of
fire.
COMMON CRUST FOR RAISED PIES.
1217. INGREDIENTS.—To every lb. of flour allow 1/2 pint of water, 1-1/2 oz. of butter, 1-1/2 oz. of lard, 1/2 saltspoonful of salt.Mode.—Put into a saucepan the water; when it boils, add the butter and lard; and when these are melted, make a hole in the middle of the flour; pour in the water gradually; beat it well with a wooden spoon, and be particular in not making the paste too soft. When it is well mixed, knead it with the hands until quite stiff, dredging a little flour over the paste and board, to prevent them from sticking. When it is well kneaded, place it before the fire, with a cloth covered over it, for a few minutes; it will then be more easily worked into shape. This paste does not taste so nicely as the preceding one, but is worked with greater facility, and answers just as well for raised pies, for the crust is seldom eaten.
Average cost, 5d, per lb.
LARD OR FLEAD CRUST.
1218. INGREDIENTS.—To every lb. of flour allow 1/2 lb. of lard or flead, 1/2 pint of water, 1/2 saltspoonful of salt. [Flead is the unrendered leaf fat of the pig. a term formerly used in southeast England for the internal fat of a pig It is not rendered (not melted down) or filtered. It has a stronger flavour than other types of lard.]Mode.—Clear the flead free from skin, and slice it into thin flakes; rub it into the flour, add the salt, and work the whole into a smooth paste, with the above proportion of water; fold the paste over two or three times, beat it well with the rolling-pin, roll it out, and it will be ready for use. The crust made from this will be found extremely light, and may be made into cakes or tarts; it may also be very much enriched by adding more flead to the same proportion of flour.
Average cost, 8d. per lb.
NUTRITIOUS QUALITIES OF FLOUR.—The
gluten of grain and the albumen of vegetable juices are identical in
composition with the albumen of blood. Vegetable caseine has also the
composition of animal caseine. The finest wheat flour contains more starch than
the coarser; the bran of wheat is proportionably richer in gluten. Rye and
rye-bread contain a substance resembling starch-gum (or dextrine, as it is
called) in its properties, which is very easily converted into sugar. The
starch of barley approaches in many properties to cellulose, and is, therefore,
less digestible. Oats are particularly rich in plastic substances; Scotch oats
are richer than those grown in England or in Germany. This kind of grain
contains in its ashes, after deduction of the silica of the husks, very nearly
the same ingredients as are found in the ashes of the juice of flesh. Fine
American flour is one of the varieties which is richest in gluten, and is
consequently one of the most nutritious. NUTRITIOUS QUALITIES OF FLOUR.—The
gluten of grain and the albumen of vegetable juices are identical in
composition with the albumen of blood. Vegetable caseine has also the
composition of animal caseine. [As a food source, casein supplies amino acids, carbohydrates, and the two inorganic elements calcium and phosphorus. The finest wheat flour contains more
starch than the coarser; the bran of wheat is proportionably richer in gluten.
Rye and rye-bread contain a substance resembling starch-gum (or dextrine, as it
is called) in its properties, which is very easily converted into sugar. The
starch of barley approaches in many properties to cellulose, and is, therefore,
less digestible. Oats are particularly rich in plastic substances; Scotch oats
are richer than those grown in England or in Germany. This kind of grain
contains in its ashes, after deduction of the silica of the husks, very nearly
the same ingredients as are found in the ashes of the juice of flesh. Fine
American flour is one of the varieties which is richest in gluten, and is
consequently one of the most nutritious.
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