Tip Top Pastry
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Sift and mix flour, salt, and baking powder together.
Rub in Crisco with fingertips and chill for two hours.
Take out a portion of the mixture, and to the remainder add lemon juice and cold water gradually to make a stiff paste.
Knead lightly, roll into a long strip, sprinkle with part of the reserved mixture, fold into 3 layers, roll again, sprinkle with the rest of the mixture, fold, and repeat rolling and folding twice more.
Original recipe, verbatim
Tip Top Pastry
K teaspoonful salt }4 cupful Crisco
IH teaspoonfuls baking powder Cold water
2}4 cupfuls flour 1 teaspoonful lemon juice
Sift and mix together flour, salt, and baking powder. Rub in Crisco
with finger tips. Chill two hours. Then take out >^ cupful, and to re-
mainder add lemon juice and cold water gradually to make stiff^ paste.
Knead lightly and roll into long narrow strip. Sprinkle dough with half
of reserved mixture and fold so as to make 3 layers. Turn halfway round,
roll again into strip, sprinkle with rest of mixture and fold as before.
Roll and fold twice more, and pastry is ready for use for cakes,
puddings, or pies.
Sufficient for two pies.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.