The Alaska citizen. (Fairbanks, Alaska) 1910-1917, 1912-02-26
Timely Hints for the Housewife

Try until it has been rolled out sew.
on times. putting it away to cool
after every two rolls. Keep the
edges of the pastry neat and even.
and the corners square. Otherwise
there may not be an even number
+ layers in all parts. the pastry
will not rise evenly in the oven.
and the effect will be spoiled. Sc
lec' rolling-pin which is not too
light. and which is of even thick
ness from end 10 end Use il with
a light. even pressure always press.
ing the pastry from you. never To-
wards You. If the pastry is not
getting longer with each roll. it is
sticking t the board lin which case
flour is needed. or is being rolled
too lightly. A little experience will
enable YOU to known which is the
cause.
Endeavor to keep the butter from
breaking through the paste Should
if do 50. flour that part thickly. If
the edges are evenly folded and
pressed together every time the pas
try is rolled and folded. there will
be a certain amount of air enclosed
in its layers. which when exposed
10 great heat. will expand. and so
lift mp the layers of the pastry.
Therefore. the more air enclosed
the lighter will be the pastry. The
pastry must be as cold as possible
when it is put into the oven. If
it has become heated with shaping
and handling put it aside until Geld.
See that the fire is made up in
good time, so that the oven is very
hot. viz. about $40 degrees Fair.
If you do not possess an oven Their
mometer place a sheet of white
paper on the oven shelf. and if it
turns dark brown in about three
minutes the heat is right. If the
ven is TOO slow the butter will ooze
out. and the pastry will not rise.
he greatest heat should be under
meath, 50 that the pastry may rise
TO its full height before it begins
TO brown. When it has risen, it
Is advisable to place a baking tin
OF sand or salt under it while the
top browns
Flaky Paste.
Take four cupfuls of flour. one and
Il half cupfuls CT butter or lard.
half a teaspoonful of salt and some
cold water. Divide the butter into
tour equal parts. Sift the flour
and salt together Rub one-fourth
OF the butter into the flour, then
mix it TO a paste with cold water,
Next roll it to paste with cold
water Next roll it out into a long.
narrow strip. Spread one-fourth of
the butter in small Jumps over the
pastry to within about a quarter of
an inch Of the edge. shake over lit
tie flour. then fold it evenly in
three. pressing the edges tog Ter
with a rolling-pin. Roll il ont
again and proceed as before. Re-
peat This process until all the but
Ter has been used, Then roll the
pastry out to the desired thickness
and it is ready for use.
Dripping Pastry.
Rub one tablespoonful of lard or
good dripping into eight tablespoon
tulS of flour; add a quarter of a tea
spoonful of salt and mix it to a stiff
paste with very cold water. Roll
1t out and spread on two table
spoon1uls more cf lard or dripping.
told in three and roll out; continue
the folding and rolling for four or
I'VE times This pastry is suitable
Tor everyday use
Suet Pastry
Sift eight tablespoonfuls of flour
into a basin, add four tablespoonfuls
OF finely chopped suet and half a
teaspoonful of baking powder. Make
INTO a paste with cold water. add
ing it gradually. The paste must
not be too stiff This paste may
be boiled for TWO hours in cloth
or mold, or rolled out and used for
fruit. buildings or roly-polys.
Choux Pastry.
Put two tablespoonfuls of butter
INTO a saucepan, add one cupful of
water, bring to boiling point, add
quickly one cupful of flour. and a
pinch of salt. Stir we'll with a
wooden spoon, until the mixture
leaves the sides of the pan, and re-
move from the fire. Allow it to
cool, but not become cold; add four
eggs, beating each one in thorough
ly. Put away in cool place for
one hour. Put into forcing bag
with plain tube and force on to a
baking tin into small rounds. Brush
over with beaten egg and bake in a
hot oven for thirty minutes. When
cold split them open on one side
and fill with whipped cream, sweet
| ened and favored to taste. Sprinkle
| powdered sugar on top.