Show ideas on mixing pastry fas try W nour flour JL X proper proportions come first and the rest Is mere knack this article la is devoted to the subject of pastry which has en unac served reputation for being difficult alt to make first there la Is the flour elther cither bread or pastry flour can be used for plain pastry for puff pastry it a quick buic k puff paste broad bread flour must be tied ti ed then there Is 18 the shortening lard or one of the hardened vegetable fats fata make pastry tender butter of course gives more flavor aud in some recipes you see a coniti nation of it with the other more wand bland fats r lot fat Is used aged must be hard find and that means cold the flour find and salt are sifted together all tile the shortening la Is aided at once find then it Is cut into the flour with two knives A chopping knife may be used if you yon have a smooth wooden bowl in which the pastry may amny bo be mixed ihfe fat should not be cut to too ofine fine ns as small particles of fat make pas try flaky you roay ivay see some cooks cooka use tise their h hind inda to mix pastry but it hinds are naturally warm the fat will not combine with mth the flour in the right way the proportion of flour to fat which makes p pastry rich enough to bo be tender but which at the same time will roll easily la Is tairi three e to one after the fat to la cut in tho the water la Is add adda 0 this la Is tha only special point in making pastry care must be taker to add just enough for if the dough gets too wet wo we cannot add e extra tra flow flour without making the final pro product luct tough I 1 make it hole at one side of the mixed flour and fat and add one anble of wr wa ter and stir into that with n knife enough water to make a stiff dough I 1 do the same at two other places in the tha dough this x will III leave some loose flour so BO I 1 then talce take my fingers and the halli ball of dough and the extra flour together tf if I 1 need ft a little more moisture I 1 adl it a few drops of water fit at a time tile the water used in pastry must of course bo be very cold after the mixing Is done it la Is a good idea to chill the dough before rolling roll ng as it will vill be much easier to handle then I 1 usually wrap it tightly in n a piece of waed paper iper it will keep indefinitely in the a or so 0 o it can be kept on hand when I 1 am ready to niale up my pie I 1 take the ouch beough out cut off a piece to roll on a hoard board or a table top dusted very lightly with flour pastry should he rolled gently start ing from the renter center tind and rolling in each ich direction so ns as to make tile the sl sheet I 1 pet somei somewhat hat tile the shapo of t the pie pic ann the sheet of should he be during the to pre vent its IN sticking the rolling should ile be inne done gently for a fco the dough should be ver iver the edgag an I 1 cut off for n double crust pie ft t F sh hall uld be nl lovied to extend efti nd oer mer the edge artar tile the filling la Is put in the pig edg should be moistened before tho the tor top crust Is a put over and pres bcd to the be lower loler crust tile the edges may be trimmed with the he sels scissors sors and turned over or bound with an extra strip of crust in either case tile the edgel be presse pressel 11 flit flat with the fingers or tines of a fork sling he be made in the center to let out the steam of the bollot filling to the crust of a fruit pie from froin soaking use tablespoon one of flour with the same amount of sugar and sprinkle oner oer the bottom of the lined pan before filling A fruit pie needs a hot oven for ton minutes minute after which the temperature should be lowered A shell should have a hot oven throughout the taking small tarts are prepared in arf the same way as n large pie but with it a little shorter time for baking the tart shells can be filled with fresh fruit or ber berries berbles rles or with a crust and topped either with whipped cream or a meringue to give the finishing touch when a pie ly IN covered with meringue it must go buck back to the oven to set and brown the meringue A slow blow oyen oven BOO to degrees F r for ten to fifteen minutes gives the best results butterscotch Buttera cotch plu cup butter scup 1 cup brown sugar 4 tablespoons table flour begg 2 eak yolks iovia 1 dip milk 2 egg B ehlt whites 4 tablespoons ugar sugar A teaspoon teaB poon vanilla cream together the butter bugar and flour scald the hillh and stir in slowly cook over hot water un an ill 11 it thickens and pour over the egg yolks slightly beaten cook one mi minute bitite longer then pour in a baked pie crust cover with a meringue made from the beaten egg whites sugar and vanila place in a slow blow over degrees until the meringue ls la brown 0 1933 bel |