The record-union., 1896-12-13

1ueTo are thousands OIL klCCNeuS Al
the country where the preparation of
Christmas paste is now the chief ques-
ton. There is no art of the cook that
requires such deftness of touch as pun
paste. It should justify its name and be
a mass Of delicate layers separated by
air spaces. The poor dying lndlan
asked the French missionary who told
him of the delights of Paradise If there
would be any French pastry there,
thereby showing his appreciation of the
Partisan dessert. American house
wives of Olden times were quite as ADEPT
as French chefs in the preparation or
puff paste. The pastry of to-day is apt
to be inferior, because inferior fats are
substituted for butter. Nothing but
the sweetest butter, free from salt, Will
make good paste. 1t is hardly neces-
sary to repeat the familiar rule, Whlch
calls for cup of butter, two cups OF
pastry flour, half teaspoonful OF salt
and the same amount of sugar, mixed
together with half a cup of ice water
This rule gives no idea of the secret OF
success. Everything depends upon the
manner in which the ingredients are
paste successfully in a heated kitchen
A marble slab is not necessary, but de-
sirable, and a porcelain rolling-pin OF
the picturesque blue and white ware,
used so much in German kitchens, IS
excellent, though hardly essential. Mix
half the butter with the flour, salt and
sugar, using a knife, rather than your
hands. Make it into paste with the
water, still using the knife. Roll out the
paste on board slightly dredged with
-four. Remember that every ingredient
must be as cold as you can have 1t, ana
that the work must be done in room
where the temperature is not above 6U
degrees. Your movements with the roll
ing-pin must be rapid, yet light. Work
the other half of the butter in ice water
and form them into thin hard cakes.
Dry them with a towel and cut them
into bits about half an inch square.
Sprinkle these bits of butter over with
pastry. Dredge lightly with -four. Trim
all the edges of the pastry to the center
and turn the lump thus formed. Strike
it lightly with the rolling-pin and roll it
ou. and repeat the process until all the
bits of butter are used. The pastry
should not stick to the rolling-pin or
board 1t will not do SO unless the ma
terials become too warm or unless your
movements are so heavy that you break
open the air spaces Of the pastry. These
spaces are formed by the successive
"foldings" of the paste. When the but
ter has all been incorporated into the
pastry. roll it out. Lay it in tin pan,
set on the ice, to become thoroughly
stiffened. This pastry, If it is kept on
the ice, may be made the day before 1t
is needed. 1t is not improved by keep
ing any longer. Roll it out and fold it,
two or three times before using it. Roll
it out thin the last time, and line the
pie plates. The best pie plates are those
of tin, with the rim at least an inch
high. The rule given will be sufficient
to line four ordinary pie plates, or make
two pies with covers.
It was thought that the list of small
silver articles had been completed, but
the stimulus Of coming holiday needs
has evoked a few additions. Among
these is a SILVER tuner" little con-
trivance which should be of real value
10 d NlOllil VI '" nv AAAN''S
often key his instrument without the
assistance of piano. The tuner is
silver tube about two inches long. hav-
ing at either end an arrangement like
a common whistle, which sounds the
notes OF A and G on being breathed
through. The tube fits neatly in a
small case of engraved silver, the whole
occupying very little space in waist
coat pocket or purse. new touch Is
impaired to the envelope opener by the
addition to it of an ink eraser. This
is a tiny steel disk attached to one end,
and it possesses the somewhat unusual
merit of ink eraSers-ability to erase
ink quickly and neatly. The bicycle
plate with spring attached that makes
Ii adaptable to any machine, though
not new, is TO be seen in the high class
shops in so many new designs as to
freshly accentuate its popularity. New
yinaigrettes are small tubes of heavy
crystal with finely cut Rhinestone or
amethyst sunk in their dull gold tops.
In selecting crustaceanS the inexperi-
enced housekeeper may be guided by a
few easily remembered points. Lob
eters that have not been long taken will
respond to a pressure of the finger on
their eyes, with a strong motion of the
claws. The heaviest are the best. The
cock-lobster, though generally smaller,
has the highest flavor, the flesh is
firiner and it's color when boiled Is OF
a deeper red than that of similar char
acteristics in the hen. The male may
be known by his narrow, rather taper
ing tail, and also from the condition OF
the two uppermost fins which compose
IT: these in his case are hard and stiff,
while those of the hen are soft and the
tail fan is much broader. The heaviest
crabs are the best, and those OF me-
dunn size sweetest. If light, they are
watery. When in perfect condition the
Joints of the legs are stiff and the body
has an agreeable smell. The eyes, too,
should look bright and firmly set; when
they have a dead appearance and seem
loose, the crab is stale.
PHYSICIANS consider apples febrifuge
of great value in the autumn and early
winter months, when they are IN their
perfection, and when the insidious rev.
ers are most apt to lie in walt for their
victims For breakfast and luncheon
the fruit may be served In ITS naturai
state, but at night, particularly II there
are children in the family, 1t shouid De
cooked The list of appetizing dishes
that may be prepared from apples runs
from the homely, but very good. wnen
well made, brown Betty through long