Show Household News lr 0 w wb a h b a 9 a YG Y 4 t I 4 j THE ANSWER TO A HOSTESS' HOSTESS PRAYER See Recipes Redoes Below TAKE A PEEK AT YOUR PASTRY Many a cook who shines brightly i at cake-baking cake sadly admits that she doesn't have havethe havethe I Ithe the knack of making making making mak mak- ing flaky melt-in- melt the-mouth the pastry She feels that it itis itis itis is something she sheU U cant can't help like the color of her eyes or her hair I But a careful look at her pie crust I through a magnifying glass or ormi microscope microscope microscope mi mi- mi- mi I often gives a clue as to what is the matter Flaky pastry is made up of many many many thin layers of dough separated ed by long thin air pockets or spaces formed when the layers of fat and flour are separated by steam during during during dur dur- ing the baking Part of this flakiness depends I upon the manner in which the fat fatis fatis fatis is cut into the flour and part upon the handling of the dough If a apart apart apart part of the fat is rubbed in with the fingers or a pastry blender until it itis itis itis is in very small particles and is evenly distributed throughout all of the flour and if the remainder of the fat is cut in so that it is in fairly large pieces about the size of navy beans or peas then the crust has an excellent chance of being being being be be- ing both tender and flaky The large pieces of fat separate the flour into layers while the small particles tend to make the dough more tender If all the fat is distributed in small particles the crust is apt to tobe tobe tobe be crumbly rather than flaky To this fat and flour mixture is added the water a procedure which is best accomplished with a fork The dough is worked lightly together together together to to- gether into a ball so that it can be rolled out at this point foreshadows a tough crust yet the dough must be kneaded enough so that it will stick together and form a smooth sheet under the rolling rolling rolling roll roll- ing pin A slightly richer formula formula- a proportion of MJ M cup of fat to 1 cup of flour instead of the usual i a cup of flour to 1 cup of fat makes it possible to handle the pastry dough more without toughening it Orange Meringue Pie 1 cup sugar 5 ta tablespoons cornstarch J 4 teaspoon salt 1 tablespoon shredded orange peel 2 cups orange juice 3 egg yolks 1 tablespoon butter 2 tablespoons lemon juice I Orange pastry pie shell sheU 3 egg whites I 6 tablespoons sugar t 1 orange I Mix sugar cornstarch and salt J add orange peel and juice and cook cookin in double boiler until thickened about 15 minutes Add beaten egg yolks and cook 2 minutes Remove from heat and add butter and lemon lemon lemon lem lem- on juice Cool Pour into inch 9 Orange Pastry pie shell Cover with meringue made of egg whites beaten beat beat- en stiff with sugar Brown in moderate moderate moderate mod mod- erate oven degrees Fahrenheit for about 15 15 minutes Decorate top of pie with sections from orange Peel fruit with sharp knife lie removing removing removing ing skin and inner membrane down downto to juicy meat Cut out out-on side each of dividing membrane and lift out section by section Deep Dish Apple Pie Serves 6 1 le cups sugar 2 cups apples sliced thin r lh cup water 4 3 cup raisins l Ih cup orange juice 1 teaspoon orange rind grated 1 teaspoon cinnamon i a teaspoon cloves 1 cup walnut meats chopped a cup general purpose flour 1 teaspoon baking powder a teaspoon salt 1 egg Combine 1 cup sugar the apples water raisins orange juice orange rind cinnamon cloves and cook over a low flame for about 15 min min- utes Remove from fire and add nuts Pour into a sha shadow ow greased I baking dish Mix following ingredients lightly with a fork the flour remaining t cup sugar baking powder salt and the egg and sprinkle sprinkle sprinkle sprin sprin- kle over apple mixture Place in a moderately hot oven degrees Fahrenheit and b bake ke for approximately approximately approximately 30 minutes Orange Pastry 1 cup sifted flour 2 teaspoons sugar f 16 J teaspoon salt 1 teaspoon shredded orange peel 6 tablespoons shortening 3 2 tablespoons orange juice about Sift Slit flour sugar salt Add orange peel Cut shortening in coarsely Add gradually just enough orange juice to bind dough together Roll RoU pastry out thin and line pie plates Bake in hot oven degrees Fahrenheit Fahrenheit Fahrenheit Fahr Fahr- for 15 minutes Makes 9 inch pie shell I individual Chess uness Pies ries I Makes 7 tarts 2 cup butter S 1 cup sugar 3 egg yolks 1 whole egg 1 cup raisins coarsely chopped z cup nuts coarsely chopped 2 tablespoons lemon juice 3 egg whites teaspoon salt 6 tablespoons sugar Cream butter until soft and light Add sugar gradually creaming until mixture is fluffy Beat together egg I w yolks and whole i egg with rotary Mi M beater Blend with 0 creamed mixture and then add raisins walnuts and lemon juice Place mixture in top of double boiler and cook over boiling water stirring constantly until thick about 25 to 30 minutes When filling has thickened fill individual individual individual in in- baked pastry shells 3 S1 inches in diameter across top Beat egg whites until foamy then add salt and sugar gradually and continue continue continue con con- con con- beating until meringue will stand in stiff points Place tarts in moderate oven degrees Fahrenheit Fahrenheit Fahrenheit Fahren Fahren- heit for about 10 minutes or until lightly browned Make pastry using one cup flour for tart shells Horn o 0 Plenty Pie Makes 2 inch 9 pies 1 ounce 9 package mincemeat lid cups water 3 tablespoons sugar 1 cup canned pumpkin teaspoon salt 1 teaspoon ginger teaspoon cloves 2 teaspoons cinnamon 3 eggs 1 ounce 15 can condensed milk 16 cup water Break mincemeat into pieces place in saucepan add water and sugar Bring to a boil and boil 1 minute Cool Thoroughly mix pumpkin salt sal t spices eggs condensed condensed con con- denied milk and andt t wa water ter Add cooled mincemeat and I blend thoroughly Pour into unbaked inch 9 pie shells Bake in hot oven I degrees Fahrenheit 10 minI minutes minutes min min- I utes reduce temperature to moderate model ate degrees Fahrenheit and b bake about 35 minutes longer or until until until un un- un- un til filling is set Toasted Coconut-Butterscotch Coconut Pie 1 cups light brown sugar a 3 cup bread flour flouria i a teaspoon salt salta a cup cold milk 2 egg yolks 2 2 cups scalded milk 1 teaspoon vanilla extract Coconut Mix sugar flour and salt Add cold milk slowly Blend until smooth Beat egg yolks slightly and add to first mixture Add the scalded scald scald- ed milk slowly Place mixture in hi double boiler and cook stirring constantly constantly con con- until the mixture thickens 1 Remove from heat Add vanilla extract extract ex ex- tract and pour into baked pie shell Cool Just before serving top with whipped cream and sprinkle with toasted coconut Released by Western Newspaper Union |