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Show RECEIPES. Bread Sticks. Roll small pieces ol dough in thin sticks 8 in. long. Cinnamon Rolls.- Roll dough about one-fourth in. thick, brush with butter, but-ter, sprinkle with sugar, cinnamon, roll, cut from end. Paste for Pie. 1. Principle 01 1 incorporating air; how? (a) by mean of mixing; do not mix too long; do hot use too much water. 2. Expansion; Expan-sion; of what? 3. Bake, in hot oven. II. Proportion for one closed pia. y2 c flour, half tb shortening, half t salt, pne-fourth t baking powder, , to 4 lb ice water. Methods of Mixing. 1. Mix salt, b. p. and flour. 2. Chop in shortening. shorten-ing. 3. Add water gradually to make sti.ff dough. To mix dry ingredients. 1. Chop in linif shortening. 3. Add water to make dough. 4. Roll dough half H 'hickness. 5. Spread and fold ' 1 remaining shortening.- Filling for Squash Pic. 1 c steamed ltmsh, one-fourth t sn't, half c sugar, sug-ar, 1 t cinnamon, mace or ginger, , half t lemon extract, 1 egg, 1 c milk. : Vanilla Wafers.Onc-third c bui- 1 tcr and lard in equal proportions, 1 c sugar, 1 egg, one-fourth c milk, 2 c flour, 2 t baking powder, half t salt, 2 t vanilla. Cream butter, add sugar, egg ve41 beaten, milk, and vanilla. Mix and sift dry ingredients and add fto first mixture. Roll very thin, cut .ind bake 10 minutes. Plain Pastry. -ij4 c flour, t salt, l$t baking powder, one-third c short -cnting, 4 to half c cold water. I Sift flour, salt and baking powder into a chopping bowl and chop shortening short-ening into flour. Mix with enough cold water to make a dough that will not stick to bowl or knife, ij c flour work in r U dard, mix to soft dough -pAfth cold water. Roll in 3 butter Quick Puff Paste. 1 c bread flour, first using knife then tips of fingers I Moisten to a dough with cold watv, put,' and roll out same as Puff Past-. Dot piste with small pieces of bit-tor, bit-tor, one-third the quantity. Drcdg with flour, fold from ends toward center, then double, making four layers, lay-ers, pot and roll out. Repeat until butter is used. Roli, shape, chill and bake in a hot oven. Pouoche. 1 c brown sugar, one third c cream, 1 t butter, half t va nUln, one-third c chopped walnuts. Cook sugar, cream till it forms a soft ball, then add butter, vanilla and nuts, and beat. Pour in buttered tin or drop on buttered paper. Fondant. 1 c sugar, one-fourth c water Set over fire and stir until boiling begins, then remove spoon, in a few minutes with a hand or .bmsh dipped in cold water wash down sides of sauce pan. Cover and cook 5 minutes. min-utes. Add one-eighth t cream of tartar tar-tar and let boil until it forms a soft ball in water. I Maple Cream. 1 c maple syrup, I one-third c brown sugar, onothird M cup thick cream. Boil the sugar and cream to the soft ball stage. Beat I with a silver fork. I |