The labor world. [volume] (Duluth, Minn.) 1896-current, 1912-10-05


are made with q bottom crust only.
and with strips OF crust across the
top for ornament. wash all the butt
termtlk and salt out Of two level cup-.s
fuls OF butter. This IS important. silt:
together three cupfuls OF -four, half
a teasp oonful OF salt and place on a
cold pastry board or stone slab. in
q heap, forming q ring in the CEN
ter. Place IN this the yolk OF one
egg. Have at hand q cupful Of leo
water. Put q. teaspoonful on the egg
yolk and gradually work in the -four
from the inside Of the ring, adding
q little water at q time az required
until you have. a smooth paste. Place
it in the icebox or a cool PLACE for
half an hour, then pat It out to the
size Of q dinner-plate and spread the.
cold butter over it as evenly 90 pos
,sible. Wrap the edges Of the dough
over the top OF the butter, turn up
side down and roll out one way until
very thin. Turn again, fold in three
and roll. Do this three times, put
the paste In a dish and set away ON.
the ice to rpen. This should not
be made in hot weather unless. you
have ice at hand to cool the ingredi-
ents and to keep the paste; cold after
it is made. When ready to- be used
It is patted out and then rolled very
thin to line the pans for fruit tarIs.
The trimmings may be rolled thin,
0yy to-. &w{yN NJ - ~H~{
the top or like the hub and spukes
Of a. wheel. 49,. 2 sg} -, !.
There, are several kinds of short
cake dough. The .old-fashioned kind,
which was brought to this country by
the early Pennsylvania Dutch set
tiers and in which baking powder IS
now used instead Of soda, is made by.
sitting a quart Of flour, teaspoonful
Of salt and two, heaping teaspoonfuls
OF baking powder we'll together. Rub
in two tablespoonful of cold butter
and add a. pint Of milk. Beat the
mixture into q smooth dough just soft
enough to handle. Divide into two
portions and roll each out to the sizo
Of a dinner-plate. Place in two lay
ers on a creased baking-tin and bake
20 minutes in a hot oven. They
should be separated while hot with
out being cut or they will be heavy.
Fill with the fruit when cold, be-
tween the top and bottom. This is
best for the more juicy fruits. such
as apple, cherry and peach. 49,.
For the strawberry shortcake use
the following, which is what is some
times called a bicuit-doughN paste:
Sift together a pint Of -four, half
,teaspoonful of salt and two teaspoon
fuls of sugar with two level teaspoon
fuls Of baking powder. Work into it
three tablespoonful Of butter: and
enough milk to make a thick. batter
in which a spoon will stand upright.
Turn into a. shallow creased pan and
steam 30 minutes. Place. in q hot
oven 10 minutes. When cold split in
to three thicknesses and put the fruit
between. This may be used for any
Of the fruits and is the kind Of: paste
to keep for use In an emergency. It.:
goes best with Strawberries, rasp-
berries, and sour cherries. Serve 1t
with whipped cream, on top or with
a fruit sauce. ....E... =.
The apple shortcake made from zap-
pies is especially delicious. Use the
last shortcake paste recipe just given
and the following. apple filler: Pare.
core and cut into seighths eight good
sized apples Of the Early Summer or !:
Early Harvest variety. Put In an
earthen: dish and dot with bits Of
butter, using 2 tablespoonful alto
gether. Add q tablespoonful of va
nilla, half a cupful Of sugar, and
spices. such as cinnamon, nutmeg or
cloves. to taste. Cover and bake in
a moderate oven until red and ten
der, but mushy. The vanilla should
be added when the apples are taken
from the oven. Allow them to cool
in the dish in which they were cooked
and, when cold, place them between
the split shortcake. The apple filler
should be just moist and not juicy.
This will become favorite among
the men of your household.
This article would not be complete
Of paste from which many toothsome
dishes. known variously as dumplings,
fruit potpies and fruit loaYes or pud-
,dings, are made. These are old dishes
and have all been changed from soda
and sour milk to modern baking-pow-
der recipes. The secret Of having
them light Is to do as little rolling oX
the dough as possible, working it into
pieces of the right size by pressing
with the rolling-pin. ....~..
The first dumping paste is one in
tended to be used for steamed dump
lings only, and is made by sitting.
together a quart Of flour, teaspoon
full of salt and three teaspoonfuls Of
baking powder. Rub In a piece Of
butter the size Of an egg, and then
add a medium -sized potato grated
into the flour. When the butter. is
we'll rubbed in stir in milk enough
to make the mixture of the consists
ency Of soft biscuit dough. Break
off pieces and cover the four quar-
ters of apples or other fruit used,
without rolling at ALL Lay them in
an earthen dish, set in pan Of wa
ter. in the oven and steam until the
fruit is tender. Serve with a. wine,