| Show Points for Pastry Makers Above All AU Things One Matter of Importance Is to B n Remembered and After fter That the Rest Will Vill WillBe WillBe Be De Found Comparatively Easy The tine line art of pastry making Is succinctly set forth In the following article by an n acknowledged expert The other day a woman said Bald t to tome tomes me mes J 1 Just juat cant can't make Inako pa try poetry try 1 can make good gool cake but 1 I Just cant can't make a decent pie 1111 I Well Welt 1 I answered answered an- an her I 1 can guarantee to teach tuch you to make pastry In ten minutes at the most must She took me up on my offer We left the bridge table for tor forthe forthe the kitchen and within ten minutes the pastry lo was chilling In the tho re reo You know pastry realty really Is one of ot the easiest things In the world t to make There la Is only one point which Is very Important and that Is not to get It too wet when you mix It Perhaps Perhaps Per Per- haps I 1 had better begin at the 10 beginning beginning be be- ginning however and tell you just exactly how bow I 1 do it IL I 1 use three times as u much flour as ns I h have he e short ening I 1 prefer bread brad myself for pastry because ause It Is easier caster to handle hamill but ut I 1 can nn make It with pastry pastry pas pas- I Itry try or cake flour If It I 1 do tin use this kind of flour I use four tour times as 1111 much flour ns RS shortening I 1 mix my ray flour and snit salt together In a wooden woollen chopping bowl bow odd add m my chilled shortening shortening short short- ening and with a double bladed chopping knife I cut the fat Into small pieces at nt the same time of ot course mixing It Into the tho flour Some Sonic people can mix mil pastry satisfactorily with the hands hut but my hands are lire too warm The bo be actual actually ly 11 In small bit bits I the flour not thoroughly thoro blended Into a smooth mixture Fat need not be cut as fine line for pastry as 88 for biscuits If It you prefer prefer pre pre- prefer fer to use a wooden bowl bow you may mayuse mayuse use two knives or a fork tork or a wire whisk to cut In the fat tat After you have cut for tor a few tew moments shake the bowl and the tho larger pieces of ot fat tut will come to I the top and you OU can cantell cantell cantell tell when hEn It Is thoroughly mixed Now you ou are ready to add the Water water wa Wa- ter which should hould be cold In warm weather Ice water l Is preferable Make a hole holo at one ono lIdo side ot flour add one tablespoon poon of ot water and with a stiff stitT knife stir In a as much of ot the tile flour mixture as ns the tho water will take up tip 1 Do lo 0 the same thing thin two or three other places In the flour mixture mix ture and then with your our hands press the balls balle of ot dough and the dry mixture mix ture turo left In III the bowl together Int Into a smooth ball Iut Put In the refrigerator to chill hili a few minutes mInute Then roll ron out outto outto outto to line your pastry pan Pastry may mayle le o e rolled on a slightly floured board or directly on a metal table top Roll from the center each way Roll lightly light light- ly and pick up your sheet of ot pastry after each eab rolling to prevent In lag Ing When I 1 make wako fruit pies I 1 mix a tablespoon on of ot sugar lugar with a tablespoon tablespoon tablespoon table table- spoon of ot flour and sprinkle over oyer the bottom of the lined pan I then put In my fruit and sugar In layers dampen the edge of ot the lower tower crust put the other crust on on top press the tho crusts together and cut them evenly with a scissors If It you like you fOU may bind the edge with a thin strip of ot pastry or you ou may cony leave the lower crust a quarter Inch larger than the upper crust and turn It 1 back ack on top of ot the upper crust Press Irea the edges edge together lightly with your fingers finger or orthe orthe orthe the prongs of ot a fork tork Be Oe sure suro to cut slits In the top of ot the pie to let the steam out and thus prevent the from tram making It Its way out at the edges edges' I like to bake a pastry shell on the outside of ot a pie pan as DB It keeps n R better shape After the pastry hn has been trimmed around the edge with witha a sharp knife It should be pricked ed all over with a fork tork t to prevent crackIng cracking crack crack- Ing during the baking Pastry should have a n hot oven but after ten minutes minutes min min- utes the heat should be lowered for tor fora a fruit or custard pie Fresh Fruh fruit pies Ies and la tarts are very popular just now Pastry shells are aro filled with the sliced fresh tresh fruit or with berries which are then covered with whipped cream or with a glaze Sometimes SometimE's pie shells hella are filled with a custard filling and fresh tresh fruit Is beaten In Inthe Inthe inthe the whipped cream which Is used to cover the custard Pa Pastry try 1 IVi s cups CUp lour flour 4 M IAo teaspoon salt nit s U cup fat tat Cold water Sift together the flour and anel salt Cut In the fat tat with tw two case knives For a large lare quantity a wooden bowl bowland bowland bowland and chopping knife may be used When fine add at one side aide of ot the bowl one tablespoon of ot cold water and stir In as ns much of ot the flour and fat tat as the tho water will take up op Continue Continue Continue Con Con- this until you yon have four or five bolls balls of ot dough and some Borne dry fi flour ur left In the bow bowl 1 Press together with your four fingers If It all the dry Hour flour I I I I Is III not Dot taken up add aM a little more mor water ater Chill Chili and aM roll foIl Quick M Meal al lamb chops chop sweet potatoes with brow brow brow-a butter Corn on nn th the h. h cob and tomato Teach reach tart tarts Coif Coffee Hero here Is n a quick meal for that toc Nd night which comes upon us uk on once onca tI In Ina a while nt at this season and even en for tor fora torn a n hot night It does not take a large lurge amount of ot time in a n hot kitchen Sweet potatoes as us you Ou know boll boll more quickly than white potatoes an and need only to tn bo be scraped before they are arc put In the boiling salted alted water liter When they are cooked peel off olt t skins and dress them with brown butter r or black butter butler as all the tile French ally Corn on the tho cob It If the ears cars are small will wl take only five minutes t to oil boll and the tile chops will cook In eight to ten minutes depending lel upon their thickness You may use either cither a at t dressing or mayonnaise with the tho salad Should you OU not have time timeto to bake a pastry try shell stop at n a nearby near by bakery on Oil your our way home and select any of ot the many many delicious fresh fruit tarts now offered Order of Preparation Prepare pastry and aneS chilI troll Doll water for tor potatoes s Scrap potatoes and boll Light oven Prepare salad and chill Prepare and sugar uit r peach peaches ea 1 Hunk Busk corn and aneS boll boil water for It Cook Coole chops flake Flak tart shells belli Cook corn I 1 4 i Peel reet potatoes and aneS dUll dress Make Hak coffee Lemon Apple Filling 4 apples applei 1 r lemons lutes juice and aneS grated rind I S cups cupi sugar aug Pare apples and grate Into sau saute laure- e- e pan Add Adel the juice and grated rind of ot the lemons and the sugar Cook for tor five r stirring constantly r Cool before spreading C C. sin 1111 Bell nu Bf Service |
