| Show points for pastry makers above all things one matter of importance Is to be remembered and after that the rest will be found comparatively easy the fine art of pastry mating making Is succinctly set forth in the following article by an acknowledged expert the other day a woman sala said to me 1 11 I just cant make pastry I 1 can make good cake but I 1 just cant make a decent pie well I 1 no ao her 1 I can guarantee to teach you to make pastry in ten minutes at the most she tool took me up on my offer we left the bridge table for the kitchen and within ten minutes the pastry was eb chilling illin in the refrigerator friger ator you know pastry really Is one of the easiest things in the world to make there Is only one point which la Is very important and that Is not to get it too wet when you mix mis it perhaps I 1 had better begin at the beginning however and tell you just exactly how I 1 do it I 1 use three times as much flour ns 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 cake flour if I 1 do use this kind of flour dour I 1 use four times as much flour as shortening I 1 mix roy ray flour find and salt together in a wooden chopping bowl add my chilled shortening and with a double bladed chopping knife I 1 cut the 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 warm the fat should be actually in small mail bits throughout ghou ghoul the flour not thoroughly blended into it a smooth mixture fat need not be cut as 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 bare 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 is thoroughly mixed now you arc ready to ad add the water which should be cold in warm weather ice water Is preferable make a hole at one side of the flour add one tablespoon of water and with a stiff knife stir in as much of the flour mixture as the water will take up do the same thing two iwo or three other places in the flour nil m ture and then with your hands pre press the balls of dough and the dry mixture left in the howl bowl together into a n smooth hall ball put in the refrigerator to chill a few minutes then roll out to line your pastry pan pastry may be rolled on a slightly floured board or directly on a metal table top roll noil from the center each way roll lightly and pick up tip your sheet of pastry after each rolling to prevent ticking sticking when I 1 make fruit pies I 1 mix a tablespoon of sugar with a tablespoon of flour and sprinkle over the bottom of the lined pan I 1 then put in my fruit and sugar in layers dampen the edge of the lower crust put the other crust on top press the crusts together and cut them evenly with a scissors it if you like you ma may bind the edge with a thin strip of pastry or you may leave the lower crust a quarter inch larger than the upper r crust and turn it tack back on top of the upper tipper crust press the edges together tightly with your fingers or the prongs of a fork ce be sure to cut slits silts in the top of the pie to let the steam out and thus prevent the from making its way out at the edges I 1 like to bake a pastry shell on the outside of a pie pan as it keeps a better shape after the pastry has been trimmed around the edge with nith a sharp knife it should be pricked all over with a fork to prevent cracking in luring during the baking pastry should have a hot oven but after ten minutes the heat should be lowered for a fruit or custard pie fresh fruit pies and tarts are very popular just now pastry shells are filled with the sliced fresh fruit or with berries which are then covered with whipped cream or with a glaze sometimes pie shells are filled with a custard filling and fresh fruit Is beaten I 1 in n the whipped hipped cream which Is used to cover the custard 1 pastry 0 ich 1 cups flour Vs teaspoon salt fait 4 cup fat at cold water sift together the flour and salt cut in tile fat with two case knives for a large quantity a wooden bowl and chopping be used when fine add at one side of the bowl bow one tablespoon of cold water ond and stir in fit as much of the flour and fat as tile the water vater will take up tip con dinue this until you have four or five balls of dough and some dry flour left it in the bowl press together with your fingers it if fill all the try dry hour Is not taken up add a little more water chill and roll quick meal lamb chops dolled boiled sweet potatoes with brown butter corn on the cob lettuce and tomato salad aalam peach tarts coffee here Is a quick meal for that cool night which comes upon us once in a while at this season and even for a hot night it does not take a large amount of time in a hot kitchen sweet potatoes as you know boll more quickly than white potatoes and need deed only to be scraped before they are P put ut in the boiling salted water when they are cooked peel oil off the SUDS and dress them with brown butter or black butter as the french say corn on the cob it if the ears are small will take only live five minutes to holl boll and the chops will nill cook in eight to ten minutes depending upon their thickness you may use either cither a trench french dressing or mayonna mayonnaise lse with 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 order of preparation prepare pastry and chill boll water for potatoes scrape potatoes and boll light oven prepare salad and chill prepare and sugar peaches husk corn and ana boll water for or it cook chops bake tart shells cook corn peel feel potatoes and dress make coffee lemon apple filling 4 apples 2 lemons juice jalcs and grated rind 2 cups sugar rare 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 1331 1033 bell syndicate service |
