TWO CENTURY-OLD RECIPES.

Auckland Star, Volume LV, Issue 170, 19 July 1924, Page 22

TWO CENTURY-OLD RECIPES.

THREE-CORNERED LEMON - PUFFS. For the Pastry.—Take equal weight of fat and flour. " Use pastry flour with no ingredient to lighten. Season well with salt. Rub in one-third of the fat, mix with water, and knead to a smooth dough. Cut the remainder of the fat into slices, roll each slice to the thinness of paper, sprinkling heavily with flour to prevent sticking. Roll out the pastry, spread the rolled fat over fold, and roll out three times. Do not turn the pastry while rolling. The Lemon Filling. —Lightly beat two eggs, and pour into a saucepan. Add half a pound of fine white sugar, the rind and juice of two lemons, and two ounces of butter. Stir over a steady heat until thick as custard, add two dessertspoons of sieved sponge cake crumbs, pour into a jar to set. This will keep for months. To Shape the Puffs. —Stamp the pastry into rounds the size of a small pudding basin, turn the round upside clown. Spread centre with lemon lining, wet edges, make a small fold on side nearest to you, bring over two other sides to meet this, turn upside down again on la tin, and bake quickly.