The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1894-11-20


pie" is worth the price of the course
of lectures. It is an excellent device
to prevent the ruin of pie crust by
fruit juices The crust is made as
usual, but instead OF putting the fruit
in the pie before baking a napkin serves
as the filling. The upper crust can then
be easily raised, the napkin removed
and the hot fruit and juices inserted.
Mrs. Ewing gave some valuable hints
as to the American abomination'-pie.
'@The best pumpkin pie" she said, sis
made from Hubbard squash" Apple
pie is choicest when made from the
best apples, favored merely with a
little salt and sugar. The speaker pre-
ferred the English style of making APP
pie or peach pies, placing the fruit in
the bottom of the dish and covering
with a crust.
Mrs Ewing's recipe for pastry is
three cups flour, one cup of shortening
consisting of one-half cup of butter
and one-half cup of lard, three-quar-
tiers of a cup of ice-cold water. The
butter should be chopped into fine bits
and during the chopping process be
gradually mixed with the -four The
water is added by degrees and the
paste rolled lightly, not worked"
Mrs. Ewing showed how cheese straws
are made from strips of the paste
of cheese should be chosen as is used
for Welsh rarebit.
The ladies were on the qui vive
when the transformation of flour, butter
and ice water into the most delicate
puff paste was accomplished. Some
one has called the making of puff paste
the poetry of cooking. If that be true
Mrs. Ewing is a poet of a high order.
Equal parts of flour and butter, the
white of a large egg for one pound
each of the other ingredients, small
egg for half pound, and ice water
in proportion, are the materials, but
the wonderfully light. fiaky production
is the result chiefly of the dizziness, the
culinary tactus eruditis employed. 1t
was observed that delicate brush was
used in busting the paste and the board
with flour Roll half as much as you
intend to roll the paste, on one side,
then turn, using the roller for that
purpose and repeat the operation on
the other side" said Mrs. Ewing She
has reduced the making of puff paste
to a science as was evidenced by her
statement that there are exactly 2,204
folds in the paste when finished. By
means of a collection of strips of thin
paper she showed the ladies why puff
paste ''puffs'' She advised that it be
left in a refrigerator over night before
baking.
Today coffee and cake making will be
the subjects of the second and last of
the extra lessons. which will take place
today at the usual hour Mrs. Ewing
will leave tomorrow for Sacramento.
1t had been observed that Mrs. Ewing
had not recommended the use of wine
or any liquors in the recipes given
during her lectures and an inquisitive
woman ventured to ask the reason for
this omission.
I'm the first place I have conscien-
tious scruples against using liquor in
cooking. But I also think that instead
of adding to the flavor of food it des-
troys it. Did you ever hear the story
of the western congressman who, during
his stay in Washington, grew SO fond
of terrapin? she said. You l-now on
the east shore of Maryland wine is
much used in preparing terrapin, sweet
breads and mushrooms for the table.
Well this congressman became very
partial to these dishes. He was dining
in Denver one day and while, I regret
to say, literally smacking his lips over
a bowl of clear soup-fiavored with wine
he said, refectively, 1t seems odd,
Madam, that I am so partial to terra
pin flavor and 1 don't care for any
food that doesn't have it. Now, this
soup has it, and the sweetbreads I ate
here yesterday had it, and the mush-
rooms You had the other day had
that delightful, Incompatible flavor Of
terrapin' But the tactful hostess did
not smile
But don't you think brandy i'm
proves the flavor OF mince meat?" per-
sisted the questioner.
BY no Means was the answer At
any rate nince pie isothe least digesti-
BILE of desserts, and we should refrain
from trying to improve it. 1t is mass
of concentrated richness and there is
no greater promoter of Indigestion.