The Birmingham age-herald., 1915-12-12

M OW, If ever, Is the "open season |" M for pies. In cold weather the dl- gestion can take care of pastry as
 it cannot in the summer. True, we
 have at that time of year fruit tarts and the like, but the acid of their contents aids the gastric powers in man. aging the starchy and fatty constituents of the pie crust. In winter the system de- mands more fats and starches and there IS degree of reason in the custom of serving pies at Thanksgiving and Christ mas festivals and throughout the colder months.
 Even then pastry is not sufficiently di- sestiole to render it desirable that is should be an item on the family table several times during the week. Especial ly Is it inadvisable to give it to children or to those who lead sedentary lives. The members of the household who do brisk outdoor work may not suffer from indulg- ence in pies, but pies are likely to have their revenge on the possessors of deli cate digestions who eat pastry frequently. particularly when this is poorly made
 Pies are never really cheap when they are composed of good materials If but ter IS employed in making the paste the cost runs up at once and this is another reason why they should not make their appearance too frequently in the homes or those who must study economy. True, there are fair " family pastries " that give satisfaction, but the genuine puff paste admits no such substitute as lard or other fat for butter,
 give below two recipes which can rec ommend. one for what is known as rough puff paste, and is less trouble and ex- pense than the genuine French puff paste: the other for family pastry, which when well made, will serve well for the ordl- nary every day pie.
 Let me say in the first place that no good pastry can be prepared without certain conditions being followed. The first of these is that both ingredients and utensils must be cold before the work is begun and that this must be done in cool place.
 The second requisite is that the paste shall be handled quickly and delicately If it is delayed in the process of making. If the cook has not what Is known as
 light hand with it, she cannot expect f1ak-' and puffy product. Both when preparing the pastry and when convert ing it into pies she should lift and turn 1t with cool finger tips and manage it as she would velvet or other delicate fabric that is likely to crush if carelessly man. aged.
 ROUGH PUFF PASTRY.
 Weigh out six ounces of butter and half pound of flour. Put both into the chop ping bowl and mince together with the chopping knife. This and the bowl, as well a5 the flour and the butter, should be thoroughly chilled. When the mixture Is like coarse sand turn into it a small cup of iced water. stirring this in with the chopping knife. The dough must be as soft as can be handled. but in con- sideration of the fact that one flour thick ems more than another the water should be added cautiously for fear of getting in too much
 Do not work the dough smooth and soft but lift it out on the floured board even ii some of the grains of buttered flour are nc, entirely mixed in. Roll the paste out lightly. fold 1t in three, and roll it out again. turning the end of the roll towards you. Repeat this again and yet again. three times in all After the third time put the roll on plate and place in a cold