| Show points f for or pastry makers above all things one matter of importance Is to bo ba remembered and after that the rest will r be found comparatively easy the one art of pastry making la is succinctly set forth in tho the following article by an acknowledged expert the other day it a woman said bald to me 1 just cant make pastry 1 I can make good cake but 1 just cant make a decent plot well 1 tin nn her 1 I can guarantee to teach you to matte make pastry in ten minutes tit at the most she took me up on my offer we left the bridge table for the kitchen and within ten minutes the pastry was chilling in the refrigerator friger ator you know pastry really Is one of the easiest things in the world to in make a ke there la is only one point which Is very important and that Is not to get it too wet when you mix it perhaps I 1 had better begin tit at the beginning however and tell you just exactly how flow I 1 tin do it I 1 use three times us its much flour as I 1 have shortening I 1 prefer bread flour myself for pastry because it Is easier to handle but I 1 can make it with pastry or coke flour if I 1 do use this kind of lour flour I 1 use four times as much flour its as shortening I 1 mix my lour flour tin and salt together in it a wooden chopping bowl add my chilled shortening and with a double bladed chopping knife I 1 cut the tat fat into small pieces at the same time of course mixing it into the flour some people can mix pastry satisfactorily with the hands but my hands are too loo warm the fat should be actual ly y in small bits throughout ghou ti the I 1 e flour not thoroughly blended into a smooth mixture fat need not be cut as aa fine for pastry as for biscuits if you prefer to use a wooden bowl you may use two knives or a fork or a wire whisk to cut in the fat after you have cut for a few moments shake the bowl and the larger pieces of fat will come to the top and you can tell when it la Is thoroughly mixed now you are rendy ready to add the water which should be cold in warm weather tee ice water Is preferable make it a hole tit nt one side aide of the flour add one tablespoon of water and with a stiff knife stir belr in as much of the flour mixture as the water will take up tit do the same thing thine two or three other places in tile the hour flour ml mixture and then with your hands press the balls of lough dough and the dry mixture left jeff in the bowl together into a smooth ball put in the refrigerator to chill a few minutes esThen then roll out to line your pastry pan pastry may be rolled on a slightly floured board or directly on a metal table top rou roll front from the center each way roll lightly and pick up your sheet of pastry after each rolling to prevent sticking when I 1 make fruit pies I 1 mix a tablespoon of sugar with a tablespoon of hour flour and sprinkle over the bottom of the lie lined pan I 1 then put in my fruit and sugar tn in layers dampen the edge of the lower arutt crutt put the other crust on top press the crusts crusta jo together gother and cut them evenly with a scissors if you like you may bind the edge lilt a thin strip of pastry eryou or you may leave the lower crust a quarter inch larger then than the upper crust and turn it back on top of the upper tipper crust press the edges together tightly with your fingers or the prongs of a fork be sure to cut slits silts in tile the top of the pie to let the steam out and thus prevent the front from making its ita way out at the edges I 1 like to bake a pastry shell on the outside of a pie pan its as tt it keeps a better be after fter shape after the pastry has been trimmed around the edge with a sharp knife it should be pricked all over with a fork to prevent cracking during the bilking pastry should have a hot oven but after ten minutes the hent heat should be lowered for a fruit or custard pie fresh fruit plea pies and tarts are very popular just now nov pastry shells tire are filled with the sliced fresh fruit or with berries which are then covered with wh whipped I 1 aped cream or with it a glaze sometimes pie shells are filled with a custard filling and fresh biresh fruit la Is beaten in the whipped cream which la is us used ed to cover the custard pastry 1 cups clips lour flour vt teaspoon suit salt vi cup fat cold water sift together tho the flour and salt cut in the fat with two case knives for a large quantity a wooden bowl and chopping knife may be used when fine add at one side of the bowl one tablespoon of cold water find stir in as much of tie the lour flour and fat ns the water will take up lip con this until you have four or five balls of dough and some dry flour left in the bowl press together with your fingers if nil all the dry hour flour la Is not taken up add a little more water chill and roll quick meal lamb chops 13 colled tilled sweet potatoes with brown butter corn on the cob lettuce and tomato alad peach tarts cottee coffee here Is a quick meal for that cool night which comes upon us once in a while nt at this season and tin even for a hot night it does not take a large larga amount of time in a hot kitchen sweet aft beet potatoes as you ou know boll more quickly than white potatoes and need only to bo be scraped before they are put in the boiling salted water when hen they uro arc cooked peel off the tha skins and dress dresa them with brown butter or black butter as tile french say huy corn on tile cob if the ears are small will take only flo five minutes to boll and the chops will cook in eight to toil minutes depending upon their thickness you may use either a trench french dressing or mayonnaise with 41 the salad should you not have time to bake a pastry shell stop at a nearby bakery on your way home and select any of the many delicious fresh fruit tarts now offered feied of order of preparation prepare pastry and chill chall boll water for potatoes scrape potatoes and boll light oven prepare salad and chill prepare and sugar peaches husk corn and boll water tor for it cook chops bake tart shells cook corn peel potatoes and dress make ilak a coffee lemon apple filling 4 apples 2 lemons juice and grated rind 2 cups sugar pare apples and grate into saucepan add the juice and grated rind of the lemons and the sugar cook for five minutes stirring constantly cool before spreading 0 1933 1938 dell syndicate Ser service vica |
