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Show Points for Pastry Makers MakersAbove Above All Things , One Matter of Importance Is to Be BeRemembered BeRemembered BeRemembered Remembered , and After That the Rest Will WillBe WillBe WillBe Be Found Comparatively Easy , . ' \ . The ' fine art " " of pastry makln making makingIs ' Is succinctly set forth In the following followingarticle followingarticle followingarticle article , . by an acknowledged c expert pert . ' ' The other day clay n woman said sa1d tome to tome tome me : ' 1 ) just can C.1n C1n . t make pastry-I pastry I pastryIcan pastry - Ican can make good cake but I just can't cant can'tmalw can'tmako can'tmake cantmake ' malw mako a decent pie pic I ' ' "Well Well " . , " 1 aQ aQswered aqswered agswered swered her , "I I " ' 1 can guirantee gU'lr3ntee gUlr3ntee guarantee ' to teac.h teach teac.hyon teachyou teachyon . yon you to make mnhe pastry pastr . } , in ten mlnutec minute , minutesat : , at the most " She took tool . me up on my myoffer myoffer myoffer offer We left the tbe bridge brhlc . ; table for forthe forthe forthe the kitchen and " within "Ithln Ithln withln ten mmutes minutes mmutesthe minutesthe minutesthe the pastryas pastry \ was \\as as chillln chilling in the re refioigerl refrigerator reCrigerator reCrigeratorYou fioigerl frigerator : tor torYou frigeratorYou You Know tmow pistry p'1.stry p1.stry p1stry pastry ' . really is one of ofthe ofthe ofthe the cnClC easiest : ; t things In the world to tomake tomake tomake make There Is only one point whlch whlchis \ whichis hlch hlchis is very vuy Import1ntnd Important Importantand Important Import1nt . ' } ' \ ind \nd nd and thnt that I is not to toget toget toget get it too \ wet wetvhcn et \ \vhcn vhcn when \ hen you mi\ mi mh miti miit \ it Ptr Pcr Ptrh'1.ps Pcrhops Perhips h'1.ps h1.ps h1ps hops ' . 1 I had better bctter bein be.m bem hein . ? , , .fit fit pt . .at at . the he be heginning beginning beginning ginning however howe.er howeer . , . and nnd tell you just juste justexactly justexactly e exactly " < : atly ( how I do o It it . I 1 use three threetimes threetimes threetimes times as much flour flonr ' is 'lS lS as I , hive h'1.Ve h1.Ve h1Ve have ' . short shortenlng shortening shortening enlng ening I prefer bread hread flour , III msself myselffor \ self , for pi in p'1"try p1try ' " try because It Is eisler e'1sler e1sler easier ' to tohandle tohandle tohandle handle , but I ' cm C'ln Cln can ' make makc it with pas pastry pastry pastry try or c cike cake 11 e flour If I do use this thisb.lnd thiskind thiskind b.lnd blnd kind : . of lour flour ( 1 I use four times as asmuch asmuch asmuch much flour as shorteDln shortening I l ml't mlt mix mi ' my myflour myflour mylour flour ( andsalt and salt alt together In i 1 a ' . wooden woodenchopping woodenchopping woodenchopping chopping bo\\ bo bowl boI \ I , , . add my chilled cllIlll'd cllIllld ' short shortcnlng shortenlng shortening cnlng enlng and . , with a double bl1.dcd bl1dcd bladed bl1.dcdchopplDg bladedchopping blidedchopping . chopplDg chopping knife , 1 I cut the fit f'lt flt fat ' Into Intosm'1.ll intosmall Intosmill sm'1.ll sm1.ll sm1ll small ' . pieces , . nt at the : ; same came time tllne , of ofconrse ofcourse ofcourse conrse course , mixing mlxmg it into tlie the flour Some Somepoople Somepeople Somepeople poople people can mix pastry sntlsf'1.ctorlly sntlsf1.ctorlly sntlsf1ctorlly satisfactorily sntlsf'1.ctorlly"ith satisfactorilywith sntisfictonlywith ' . "ith ith with " the hands , but my hands me nie metoo nietoo metoo too varm 'Drm Drm warm " ' , The fat should be actual actually actually actually ly In small qmall bits throuhou throu , ; hou bou tbe the flour flournot , not thoroii thornl1 thorns hlv blended into a smunth smuoth smunthmhture smuothmixture smoothmixture mhture mixture : . . Fat need not be cut as fine finetor finefor finefor tor for pastry as for biscuits If you pre pre- prefer pre- pre prefer prefer - - fer to use a w \ wooden ooden bo\\ bo bow bo\vl bo vl boI \ \ I 1 you m'lY mlY may m'lYnse mayuse miynse ' nse use two t\\O t O \ knives or a fork forb : . or a wire wirewhisk wirewhisk wirewhisk whisk to cut in the fnt fat After you youhave youhave youhave have cut for a few moments shake shakethe shakethe shakethe the bowl and 811(1 8111 ( the larger pieces of f3t fat f3twill fatwill fatwill will come to the top and yon you cantell C'ln Cln can C'lnten cmtell ' ten tell when It Is thorou thoroughly hly mhedNow mixedNow mixed mhed mixedNow : Now you ar are rcidy rC'1dy rC1dy rc'idy ' ' to add adcl the wa water water water ter , which should be cold In "arm arm warm "armwe'lther warmweather " warmweithcr we'lther welther weather ' Ice water wntcr is prefenble preferable preferableMake prefenbleMake prefenbleMake Make a hole at one 000 side of the flour flouradd , add one tahlespoon tablespoon of vvitcr W'lter Wlter water ' and andwIth andwith andwith wIth a stiff sUf1 ' knife stir in as much of ofthe ofthe ofthe the flour fiour mixture as the \ water ater will willtake willtake willtake take up Do the sime S'lmc Slmc same ' thln thing two or orthree orthree ortliree three other places in the flour mI\ mI mix mIture mixture mixture ' \ : ture nnd and then with your hinds h'1nds h1nds hands ' press pressthe pressthe pressthe the balls bans of dough and Ilnd the dry mb mix mixtare mixture . ture tare left In the howl together into a asmooth asmooth asmooth smooth ball Put in the refrl refrigerator refrigeratorto erator eratorto to chill a few minutes Then roll out outto outto outto to line your pastry pan Pastry maybe may maybe maybe be rolled on n a slightly floured board boardor boardor boardor or directly on n a metil met'll metll metal ' table top Ron Roll Ronfrom Rollfrom Rollfrom from the center eachV'1y cadi each \ wiy \V'1y V'1y V1y way ' Roll light lightly lightly lightly ly and pick up your sheet of pastrv pastry pastrvnfter pastryafter pastryafter nfter after each rolling to pre\ pre prevent preent present \ ent tick tickin tickng tickIng tickIngWhen ) in ng ngWhen When Wben I make mab.e mabe : . fruit pies I mix a atablespoon atablespoon atablespoon tablespoon of su sugar ar with a table tablespoon tablespoon tablespoon spoon of ot flour and sprinkle sprmkle over the thebottom thebottom thebottom bottom of ot ' the lined Hned pin p'1.n p1.n p1n pan ' . I then put putIn putin putin In my fruit and Ilnd su sugar ar in layers layersdampen , dampen the edge of ot the lower crnst crust crustput , , put the other crust on top , press the thecrusts thecrusts thecrusts crusts together and cut them evenly evenlywIth evenlywith evenlywith wIth a scissors . . If you . } vou ou like you m'lY mlY may m'lYI m'lYbind maybind miybind ' I bind the edge with a thin strip of ofpastry ofpastry ofpastry pastry or you . } ou may leave the lower lowercrust lowercrust lowercrust crust n a quarter qnarter Inch larger than the theupper theupper theupper upper crust nnd and turn it ' back i'nck inck hack on top topof topof topof of the upper crust Press the tbe cdgestogether edgestogether edges cdges | together tightly with your fingers or orthe orthe orthe the prongs of a fork forJ . Be sure to cut cutslIts cutslits cutslits slIts In the top of the pie to let the theste'1m thesteam thesteim ste'1m ste1m steam ' out and thus prevent the sIrup sIrupfrom sirupfrom sirupfrom from making its way W3Y out at theedges the theed theedges theedgesI ed edges es esI edgesI I like to bake a pastry shell on the theou theoutside theout&lde theoutlde ou outside & lde of a u pie pin p'1n p1n pan ' . , as It Jt keeps lceeps a abettE"r abetter abetter bettE"r bettEr " shape After the pastry bas has basbeen hasbeen hasbeen been trimmed around the edge with witha a sharp sh.1rp sh1rp . knife It should b be { ' pricb.ed pricbed pricked pricb.edan prickedall prickedall : . an all over with a fork to prevent crack crackIng cracklug crackIng Ing lug durln during tlie the hiking b'1.king b1.king b1king baking ' . Pastry sboulc1 should sboulc1hl1 shouldbase shouldhave hl1 base \ e n It a hot 0\ 0 oven 0en oien \ en but after ten mln min mlnutes minutes minutes utes the heat should be lowered lo"ered loered " for fora fora fora a fruit or < . custird .Ust'lrd .Ustlrd Ustlrd custard ' pie pic [ fresh 'resh resh ' fruit fruitpies fruitpies fruitpies pies and tarts are nre very popular just justnow justnow justnow now . Pistry P'lstry Plstry Pastry ' shells are failed fiUed tilled with the theslIced thesliced thesliced slIced fresh fruit CrUlt or with berries berrieswhich berrieswhich berrieswhich which are then coeredItb covered co\ered co ered \ \ with \\Itb Itb whipped whippedcream whippedcream whippedcream cream or with a ' * . gla7e glare gla e " Sometimes Sometimespie Sometimespie Sometimespie pie shells she1ls are fllle filled \ with wltb Itb a custard custardfilling custardfilling custardfilling filling nnd and ' fresh t'resh tresh fruit Is beiten be'lten belten beaten ' In Inthe inthe Inthe the whipped "hipped hipped " creim cre'1.m cre1.m cre1m cream ' . which whicIl is used to tocover tocover tocover cover the custard custardPastry Pastry . l'h lh 1 ' = % J cups flour . , % * tca tcabpoon teaspoon ! : > poon Bait salt . . . 34 % 4 cup CUI " tat fat tatCold fatCold fatCold Cold ColdRter water \\Rter Rter venter ventersift \ waterSift Sift together the flour and saltCut salt saltCut . Cut In tho the fat with t two " 0 case knives knivesFor knivesFor knivesFor For a large l.1rge l1rge . quantity aoo a \oo oo \ wooden , cn bowl bowland bowland bowlnnd and chopping knife may be used usedWhen usedWhen usedWhen When fine , add udd at ut one side of ot ' tlw the tlwbowl thebowl th th1bowl < 1bowl bowl one tablespoon of ot cold water waterand waterand waterand and stir In as much of the flour nnd and nndfnt andfat andfat fnt fat as the " water "ater ater will take up Con Contlnue Continue Continue tlnue tinue this until you ha\ ha have hae hatie \ e four or ortIve orfive orfive tIve five bills h'l1s hl1s ' ! of dough and some dry dryfiour dryflour dryflour fiour flour left In the bowl howl Press together togetherwith togetherwith togetherwith with vnur TOur your fln fingers crs . . If It all the dry Hour ttour flour is not taken takln up add adel a little more more"ater morecater morewater "ater ater cater " . . Chill and roll . . Quick Meal.Lamb MealLamb Meal . Lamb chops chopsBoiled chopsDolled chopsBolted Boiled Dolled Bolted aweet sweet potatoes with brown brownbutter brownbutter brownbutterCorn butter butterCorn butterCorn Corn on the cob cobLettuce cobLettuce cobLettuce Lettuce and nnd tomato s\lad s lad s'dad sdad sladPeach s'dadPcach saladPeach ' \ ' Peach Pcach tarts Corfce Coffee CoffeeHere Coffc Here IJere Is a quick meal mcal for tliat that cool coolnight coolnight coolnight night which come comes upon us liS once In Ina Ina Ina a while at this season , nnd and even for fora fora a hot night It docs does not take tnl.c tnlc . . a large largo largeamount largoamount largeamount amount of time In a n hot kltcllen kitchen kitchenSweet kitchen\vcet kitchen vcet Sweet & \ \ eet potatoes , as you know , boll boil bollmOl boilmore bollrooie mOl more e qulckl quickli quickly thin th'ln thln than ' white potitoes pot'ltoes potltoes potatoes ' nnd and nndneed andneed andneed need only to he scnped scr\ped scr ped scraped ' \ before they they.m theyare theyare .m m are . put in the boiling s3ltcdater salted s3ltcd \\ater ater water \ water.When waterWhen . When they UIy ( ure are cooked cool.ed cooled . peel off ocr the theskJlJ theskins theskins skJlJ skins & nnd and dress them " with "Ith Ith brown brownbuttrr brownbutter brownbutter buttr-r buttr r butter - . , , or black hlad hlnk ( butter , as the Tench I'rench Irench Tenchbay I'renchbay { Frenchbay ' bay ( ' ( Corn 'orn orn ' on the cob , , if the ears are arecm aresin are5111 cm sin ; ill 111 iii will t'll tll tike take ' e only five fi\e fi e fitie \ minutes mlnntes to topoll toboil toboll poll boil and the chops will cook cool in eJght eight eJghtto eightto eightto to ten minutes , ( depending lependmg upon their theirtluckness theirthickness theirtlnckness tluckness thickness ' You 'You may mny use either n a nfrench afrench ntrench french drecsm drecsrn drc ; ; sino . ; , or mayonnaise mayonnalse ma onnaise with withthe withthe withthe the salid sahd salad Should you not have tlmo timo tlmoto timoto timoto to bike b'1ke b1ke bake ' n a pistry p'1stry p1stry pastry ' shell , , stop at a near nearby nearby nearby by bikery bakery b'1.l b1.l b1l ' . ery on vour sour our w \ way ay home and andselect andselect andselect select any of the many delicIous delicIousfresh deliciousfresh deliciousfresh fresh fruit tnrt tarts & now offeredOrder offered offeredOrder Order of Preparation Preparation.Prepare PreparationPrepare . Preparo p-istry p istry p1.stry p1stry pzstry . - and chm chill chill.Boll chillBoll . . Eoll 13011 water [ tor for or potatoe potatoeQ potatoeQScrape potatoesScrapo " Scrape ) potatoes ) ota toes and boll boll.Light bollLight . . Light ovenPrepare ovenPrepare oven ovenPrcpara Prcpara Prepare saHd salzd and chl11 chill chl11Prepare chillPrepare chillPreparo Prepare and sugar peaches peachesHusk peachesHusk peachesHusk Husk corn and boll bon boil , water .ater ater . tor for [ or It it ItCook . . Cook chops chopsBake chopsBake chopsBake Bake tart shens shells shensCoolt shellsCook shellsCook Coolt Cook cornPeel cornPeel corn cornPeel Peel potatoes . a-nd a nd a.nd and - dress dressMake dressMake dressMake Make coffee coffeeLemon Lemon Apple Filling . . 4 " < apples I , i2 2 lemonc lemons lemons ; , juice . und a.nd and grated rln rind rind2 2 cups sugar sugarPare ugar ugarPare Pare apples and gnte gr'lte grlte grate ' Into s'luce- s'luce sluce sauce- sauce s'lucepan saucepan since-pan since pan ' - - - pan Add the juice and grated rInd rIndof rindof rindof of the lemonsnd lemons ' \ ind \nd nd and the sugar . . Cook Cookfor Cookfor Cookfor for five minutes , stirring s1lrrmg constantly constantly.Cool constantlyCool . . Cool before spreading 1333 In3 1933 Bell SyndicateW'U SyndicatewhU Syndicate -W'U W'U WU -whU whU - WMJ : ' Service Servlco Servico . . . |