| 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 ap the fine art of 0 pastry making Is succinctly set forth in the following article by an acknowledged expert the other day a woman SAM said to me 1 I just cant make pastry I 1 can make good cake but I 1 just cant make a decent pie well I 1 answered her 1 I can guarantee to teach you to make pastry in ten minutes 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 make there Is only one point which is very important and that Is not to get it t too wet when you mix 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 ilni times s as much lour 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 lour flour it if I 1 do use this kind of flour I 1 use four times as much flour as shortening I 1 mix my flour 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 la in small bits throughout ghou ghoul the flour not cot thoroughly blended into a smooth mixture fat need not be cut as fine for pastry as for biscuits it if you prefer to use ilse a wooden bowl you yon 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 Is thoroughly mixed now you are ready to add the water which should be cold in warm weather ice water Is preferable make alake a hole at one side of the flour add one tablespoon of water an and with a stiff knife stir in as much of the flour mixture as the water will take up tip do the same thing two or three other places in the flour mixture and then with your hands press the balls of dough and the dry mixture left in the bowl together into a smooth 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 p n metal table top roll front from the center each cadi 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 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 may bind the edge with a thin strip of pastry or you may leave the lower crust a quarter inch larger than the upper crust and turn it back on top of the upper crust press the edges together tightly with your fingers or the prongs of a fork be sure to cut cot slits silts in the top of the pie life to let the steam out and thus prevent the from making its vay out at the edges I 1 like to bake a pastry shell on the outside of a pie pan as it keeps it better shape after the pastry has been trimmed around the edge with a sharp knife it should be pricked all over with ith a fork to prevent cracking 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 tilled filled with the sliced fresh fruit or with berries which are then covered with whipped cream or with a glaze sometimes pie shells are tilled with a custard filling and fresh fruit Is beaten to in the whipped cream which illch Is used to cover the custard pastry cups flour i teaspoon salt 14 cup fat com water sift together the flour and salt cut in the fat with two case knives for a large quantity a wooden bowl and chopping knife may ay be used when fine add at one side of the bowl one tablespoon of cold water and stir in as much of the flour and fat as tho the water will take up continue this until you have four or five balls balla of dou dough il and some dry flour left in the bowl press together with your fingers if all the dry flour Is not taken up add a little more water chill and roll quick meal lamb chops boiled sweet potatoes with brown butter corn on the cob lettuce and tomato salad peach tarts coffee here la Is a quick meal for that cool night which comes upon us once in awhile a while at this season and even for ahot a hot night it does not take a large amount of 0 time in a hot kitchen sweet potatoes as you know boll more quickly than white potatoes ant anil need only to be scraped before they are put in the boiling salted water when they are cooked peel oft off the skins and dress them them with brown butter or black butter as the french say corn on the cob it if the ears are small will take only five minutes to boll and the chops will cook in eight to ten minutes depending upon their thickness you may use either a french dressing or mayonnaise 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 0 the many delicious fresh fruit tarts now offered order of preparation prepare pastry and chill boll water for or pota potatoes t oes scrape potatoes and boll light oven prepare salad and chill prepare and sugar peaches husk corn and boll water for it cook chops bako bake tart shells cook corn I 1 peel potatoes and dress drees make blake coffee lemon apple filling 4 apples 2 lemons juice and grated rind 2 cups sugar pare apples and in grate into saucepan A an add the juice and grated rind 0 of the lemons abild and the sugar cook for five fire minutes stirring constantly cool before spreading 0 1933 bell syndicate service Berv lct |
