The Portland daily press., 1899-12-07
THE HONE.
ABOUT PASTRY.

ABOUT PASTRY.
Although New England u supposed 70
be we'll within the "pie belt" she rssms
to be losing her reputation on u at SCORE
for Miss Farmer told her audiences at the
Cooking School lefson in Boston recently
that wheras formerly pastry lessons at
tractsd q larger audience than the bread
lessons, nowadays the audiences at the
latter were usually the larger, and this
the lecturer considered favorable sign.
She does not believe in the making Of
pies, and recommends that when included
In the home menus. they be made by
baking TIE crusts separately, bling after
wards with the mixture, which has been
previously cooked. This avoids the serving
Of q heavy indigestibls under crust. Plain
paste should always be used for the under
crust, and II the ordinary way OF baking
q crust 10 preferred the absorption Of tbs
moisture OF the filling by the under crust
may be partially avoided By brushing the
pastry OVER With the white OF egg before
putting In The filling. Perforated tin
plates are to be preferred for the baking
Of pies, and !. there will DO no trouois
about the moisture Of the pie 60 nirs
through the perforations II there ~ So FL
Client heat In the oven from underneath.
For the best results In pastry making,
pastry flour, the best Of butter. not very
salt, and the chilling OF materials are re-
quired. When the weather is clear and
cold, the time is most favorable for pun
paste making. damp or warm weather
being uasU table. Toe need not be used
except In WARM weather, but II ussd NJ
all, ust be used all the way through the
process.
A light, delicate touch gives the best
results In pastry making. The quantity
OF water used in the mixing varies with
the Kind Of -four. ths rule being to pss
81 III aisnt so that it wili leave clean
bowl or make the dough soft enough to
handle con veniently. Board and rolling
handles Of the rolling pin turning freely.
AZ otherwise the light delicate touch can
not be produced. But little sAlt Is re.
CURED In the recipe for plain pasts, and
none at all In pun paste, as IL tsnds TO
retard tina rising. Butter only is used In
the puff paete, but the recipe given for the
plain paste calls for the uys Of Isra also,
butter giving q flavor which no substitutes
can produce, and lard giving q dakiness
not attainabls when all butter 10 used.
The plain paste made at the school is
considered 50 fiioiently good for nearly all
purposes where pun paste 10 usually used,
although puff paste IA the more delicate.
Of course. II the pastry Is made day or
two before It Is to be used, IL may be put
into q covered tin pail. having previously
been folded In cheese cloth, and the pail
set In cool place.
Orange Pudding.-Soak one and ons-
third cups stale bread crumbs In one cup
| cold water twenty minutes, add one cup
sugar, one cup orange 5utcs, one table,
| spoon lemon Juice, two eggs and qns egg
yolk slightly beaten, one tablespoon
melted butter and one quarter teaspoon
sait. Bake In a buttersd pudding dish in
slow oven until firm. Cool slightly.
cover with q meripgus m sde of the whites
| of two eggs. two tablespoons powdered
sugar and one quarter teaspoon OF orange
extract. The bread should be carefully
crumbed. being put through oolarder
No milk IL needed, rs Its use would de-
| stroy the delicate flavor OF the orange.
The pudding will be more delicate *
baked In an earthsn dish, and II 1t 10 not
possible to have slow oven, better re-
suits will be secured by setting the pud-
| ding dish In dish CT water while cook
ing. Another variety of bread pudding
may be secured by adding chocolate to the
ordinary bread pudding mixture.
DOMESTIC HINTS.
Eggs May onnaise.-Us four hard boiled
eggs and cut them into one-quarter slices,
using the ends to chop tine. yolk and
white separately. Reserve one yolk AMI
chop Its white fine. Line q low oval
dish with young lettuce leaves; put on 1t
the chopped egg, which season lightly
with pinch Of salt, and above 1t the
slices Of egg, except three. Then put on
| q layer of young lettuce leaves choppe1
| tine, and pour over the top two table
spoonfals Of white mayor uaiss. Put the
three slices OF egg the length OF the oval.
On these lay balls made of the reserved
yoik OF egg, blended with equal volume
| of peanut flour and the same OF grated
| cheese, IN oistsned enough to use with the
| Juice OF lemon. Form with the hands
| into tie little ballr.
Cucumber and Onion Salad.=Cucum-
bers and onions, especially BERN uda
onions, make delicious sllad. -Slics
| the cucuIr bers and onions and lay them
| In separate bowls of Ice water for enc
hour. Never salt cucumbers II you wish
them to be crisp. Drain carefully. ar
range In q salad bowl, and at the last
moment mix with French dressing, or
with pepper. salt end vinegar. There
should be three large cucumbers to one
onion.
Hickory Nut Candy.--Boil two cups Of
eranulated sugar with one-half cup OF
water, without stirring, until the syrup
Threads" In cold water. Flavor with a
few drops OF lemon or vanilla AS soon
as the syrup cools, stir until 1t becomes
white, mix in one oupful Of hickory nut
meats. and turn into Hat tins. When
| cold, cut into squares.
Eggs with Cheess.-For each psrson
take one slice of bread, one-a uartsr OF u
oupful OF grated cheese and one egg. For
| four slices of bread take one-half pint OF
milk and one egg. Beat the egg enough
to mil and add the milk. Dip each slice
| of bread in the mixture, then lay on
CREASED dish. Sprinkle ovsr the grated
cheese and dust with salt and pepper
Break the eggs separately as IL for poaoh-
.ltd