LEMON PEEL

Keep a wide-mouthed bottle of brandy in which to throw lemon peel.  Often you will have use for the juice of lemons only.  Then it will be economical to put the lemon peel in the bottle to use for flavoring.  A teaspoon of this is sufficient for the largest cake.

LEMON EXTRACT

Take the peel of half a dozen lemons and put in alcohol the same as for vanilla.

VANILLA EXTRACT

Take two ounces of vanilla bean and one of tonka.  Soak the tonka in warm water until the skin can be rubbed off; then cut or chop in small pieces and put in two wine bottles.  Fill with half alcohol, half water; cork, seal, and in a week’s time will be ready for use.

PIES AND PASTRY

PUFF PASTE OR BLAETTER TEIG

To make good puff paste one must have all the ingredients cold.  Use a marble slab if possible and avoid making the paste on a warm, damp day.  It should be made in a cool place as it is necessary to keep the paste cold during the whole time of preparation.  This recipe makes two pies or four crusts, and requires one-half pound of butter and one-half teaspoon of salt, one-half pound of flour and one-fourth to one-half cup of ice-water.

Cut off one-third of the butter and put the remaining two-thirds in a bowl of ice-water.  Divide this into four equal parts; pat each into a thin sheet and set them away on ice.  Mix and sift flour and salt; rub the reserved butter into it and make as stiff as possible with ice-water.  Dust the slab with flour; turn the paste upon it; knead for one minute, then stand it on ice for five minutes.  Roll the cold paste into a square sheet about one-third of an inch thick; place the cold batter in the centre and fold the paste over it, first from the sides and then the ends, keeping the shape square and folding so that the butter is completely covered and cannot escape through any cracks as it is rolled.  Roll out to one-fourth inch thickness, keeping the square shape and folding as before, but without butter.  Continue rolling and folding, enclosing a sheet of butter at every alternate folding until all four sheets are used.  Then turn the folded side down and roll in one direction into a long narrow strip, keeping the edges as straight as possible.  Fold the paste over, making three even layers.  Then roll again and fold as before.  Repeat the process until the dough has had six turns.  Cut into the desired shapes and place on the ice for twenty minutes or longer before putting in the oven.

If during the making the paste sticks to the board or pin, remove it immediately and stand it on the ice until thoroughly chilled.  Scrape the board clean; rub with a dry cloth and dust with fresh flour before trying again.  Use as little flour as possible in rolling, but use enough to keep the paste dry.  Roll with a light, even, long stroke in every direction, but never work the rolling-pin back and forth as that movement toughens the paste and breaks the bubbles of air.