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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. 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 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, boil more quickly than white potatoes and need only to be scraped before they . are put in the boiling salted water. When they are cooked peel off the skins and dress them with brown butter, or black butter, as the French say. Corn on the cob. If the ears are small, will take only five minutes to boil, 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 near-by bakery on your way home and select any of the many delicious fresh fruit tarts now offered. The "fine art" of pastry making is succinctly set forth in the following article, by an acknowledged expert: The other day a woman said to me: "1 just can't make pastry I can' make good cake, but 1 just can't make a decent pie!" "Well," 1 answered an-swered her, "1 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. re-frigerator. 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 too wet when you mis It. Perhaps Per-haps 1 had better begin at the beginning, be-ginning, however, and tell you just exactly how I do it. I use three times as much flour as I have shortening. short-ening. 1 prefer bread flour, myself, for - pastry because it is easier to handle, but I can make it with pastry pas-try or cake flour. If I do use this kind of flour 1 use four times as much flour as shortening. I mix my flour and salt together in a wooden chopping bowl, add my chilled shortening short-ening and, with a double-bladed i,r,inn knife 1 cut the fat Into Order of Preparation. Prepare pastry and chill. Boil water for potatoes. Scrape potatoes and boil. Light oven. ' Prepare salad and chill. Prepare and sugar peaches. Husk corn and boil water for It. Cook chops. Bake tart shells. Cook corn. Peel potatoes and dress. Hake coffee. Lemon Apple Filling. 4 apples. 2 lemons, Juice and grated rind. 2 cups sugar. Tare apples and grate Into saucepan. sauce-pan. Add the juice and grated rind of the lemons nnd the sugar. Cook for five minutes, stirring constantly. Cool before spreading. , 1333. Boll Syndicate. WNU Service. 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 actual-ly In small bits throughou- the flour, not thoroughly blended into a smooth mixture. Fat need not be cut as fine for pastry as for biscuits. If you prefer pre-fer 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 is thoroughly mixed. Now you are ready to add the water, wa-ter, 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 or three other places in the flour mixture mix-ture nnd then with your hands press the balls of dough and the dry mixture mix-ture 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 a metal table top. Roll from the center each way. Roll lightly light-ly and pick up your sheet of pastry after each rolling, to prevent nicking. nick-ing. When 1 make fruit pies I mix a tablespoon of sugar with a table- spoon of flour and sprinkle over the bottom of the lined pan. I 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. 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 top-of the upper crust Press the edges together tightly with your fingers or the prongs of a fork. Be sure to cut slits In the top of the pie to let the steam out and thus prevent the sirup -from making its way out at the edges. I 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 a sharp knife it should be pricked all over with a fork to prevent cracking crack-ing during the baking. Pastry should have a hot oven, but after ten minutes min-utes 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 nnd fresh fruit Is beaten In the whipped cream which Is used to cover the custard. Pastry. H4 cups flour. teaspoon salt. cup fat. Cold water. Sift together the flour and salt. Cut in the fat with two case knives. I For a large quantity a wooden bowl and chopping knife may be used, i When fine, add at one side of tin' : bowl one' tablespoon of cold water nnd stir In as much of the (lour and j fat as the water will take up. Con tinue this until you have four or ' five balls of dough and some dry I flour left In the bowl. Press together ' with your fingers. If nil the dry flour |