Show S 4 MAKING GOOD PASTRY r If People eople Will Wil Eat Pastry stry Dell ey l Must Be De Very Car Carefully fully Prepared Some Dire Directions Good pastry Is not difficult to make I If f a f few w simple rules be followed Of Ot course we all know that pies are no not strictly speaking as healthful for dessert essert as fruits or simple puddings Still SUll when made properly with the best of ma materials any well regulated stomach ought to be able to digest digestI I them If it not eaten more than once onee a day fl J Men particularly are very fond of pie and heartily Indorse the sentiment senti senU I ment meat of ot the late Eugene Field which he expressed in the following lines Your flavored creams and ices r And your dainty food angel-food Are mighty fine devices To regale the dainty dude Your terrapin o 1 I and oysters With wine to wash em down Are just the thing for tor 1 When painting of the town I i No flippant sugared notion I r Shall I my appetite appease Or bate m my souls soul's devotion t To pie apple-pie and cheese Pastry Is either plain paste or purl pun paste according to the amount of ot butter butter but but- ter worked into it It says Belle Estes In the Prairie Farmer The plain f paste is us used d for tor pies and also forI for forthe Ii I the under crust of ot pies and the pub r. r l i paste for the upper crusts of pies for for t patties tarts and cheese straws Puff purr Paste Wash Wash one cup of butter but but- 55 ter work one tablespoonful Into tv tat cups of ot flour Moisten to a stiff dough x with cold water Knead nead on a floured v board boarp Cover and let stand five minutes min min- utes Roll and fold told In remainder of f the butter Roll and fold told again Continue until the paste has been rolled and folded five times Umes Let it stand five minutes until you get your r j pans ready Then make your pie in inthe f th the ordinary manner with upper and andI I lower crust However I prefer preter to use the the- plain paste for the lower crust i- i and the puff paste for the upper If II there is any of the paste left It may be kept sweet and g good d four or five Jive days by rolling in a a piece of cheese cheesecloth cloth loth or an old napkin and putting It ItIn t 1 In a cool place If It you do not care to keep it over make of ot the putt puff paste some cheese straws or some tarts t To make the cheese straws which i are d delicious roll the puff paste oner one- one r fourth of an inch thick sprinkle on one one- iS 1 half of at It with grated cheese fold t over and androlI Voll rolI roll out r repeat peat twice addIng add add- Ing lug cheese each time Then cut In ID I strips six Inches long lang and one one third 3 1 s of ot an Inch wide wide They will almost almos double In thickness in baking Make tarts by cutting three-Inch three squares out of ot the paste brush over with water and then bend the four tour corners toward but not quite tot toi the center bake balce and when cold put Jam j Jelly lly or apple filling In iu the center center f The apple filling Is is' Inexpensive dell deli k tj clous cious and easy to make One cup of ot fine apple sauce two tablespoons of or butter melted one-fourth one cup af yf t sugar Gugar one one half half teaspoonful ol ot lemon Jemon Julep Plait Plain Paste l Mix thoroughly one- one half halt f cup of lard lard Jard with one heaping cup of flour an and and a little salt then add only enough cold cold coldwater water to Just hold IS the tho dough together Roll out half the dough at tit a time on on ona a lightly floured board All should b be i done a ao quickly as possible as the crust wilt wB be more mor tender and flaky I |