Perth Amboy evening news., 1920-04-24
Rr MRS. M. q. WILSON.
Copyright, 1920, by Public Ledger 90.
All rights rcSerVed.)

~ aNAAh1H 80 80
Copyright, 1920, by Public Ledger Co.
All rights r~eserved.)
To make good pastry is the aim OF
every housewife. Among some OF the
ancient lore handed down to US Is
that some housewives hands were bet
ter adapted for making pastry. or
in other words, the lucklcss ones were
hcavy-handed. Nothing is more fool
ish than to believe this. For If this
is so do you believe all the chefs and
pastry cooks have dainty, hly-white
dngers.' All, madame, 1 see you do
realize this ancient trick or little joke.
So. with the thought in mind that each
and every one Of us can and vii make
good pastry, our lesson will start with
the preparing of the paste.
Sift the -four into a bowl and then
sift again. Now measure three cups
by filling mixing cup. using tablespoon
TO mix with. Pile flour high and then
level cur with knife.
Place three cups of flour in bowl
and then add
One level tablespoon of baking pow
der.
one level teaspoon of salt.
Sift t mix. Now turn n a bowl
and add
Ten level tablespoons of shortening
and with two knives chop or cut
shortening in the flour. When -four IS
in Jumps the size of a pea. add
Seven tablespoons of water.
Now take your cake-turner and chop
and fold the mixture together until
you have a well-blended mixture. To
do this correctly just think of how
a plasterer prepares his mortar by
cutting down and then turning over.
II you will follow his rule your pas
try will be light and flaky. Just re-
member that the minute you squeeze
or mold up his mixture in a ball,
that is just the moment you spoil II
and make 1t tough.
Now turn the dough on pastry board
and cut down. Place one piece on top
of another; press gently and repeat
three times. Now cut in half and
roll out ~one-eighth of an inch thick.
To Make Nut Slices
Cut three strips of the pastry three
wide by six inches long Brush
one strip with shortening and sprinkle
lightly with finely chopped nut and
then dust lightly with cinnamon and
sugar Now brush second strip and
lay over first strip. Repeat the filling
for this layer. Now place the top
strip in position and brush this strip
with the following mixtures: Place IN
a small bowl
Yolk of one egg.
One teaspoon of sugar,
Four tablespoons OF %evaporated
milk.
Beat to mix. Apply to the pastry
with clean brush. Bake in slow ven
until well covered.
French Pastry
Line twelve individual pie tins with
pastry. Now brush edge with wash
and then place a one-half inch strip
of pastry to build up the edge.
Place W. tablespoons of thick, WELL
sweetened apple sauce in each tart.
Brush edge with wash and dust very
lightly with powdered sugar. Bake
in a slow oven for twenty-five MN
utes. Now to prepare variety.
To four of these prepare tarts lay
two halves of canned peach in each
tart. Brush with egg wash and dust
the peaches with sugar. I hardly
need to tell you to place one-half of
the peach with stone side up and to
cover this lightly with marshmallov
whip before setting on the other half
thus placing peach as il it were a
whole one.
Use apricots in the second four
and finish with spoonful of marshmal-
law whip. Fill the third lot with cur
rant or ounce jelly and sprinkle with
finely chopped nuts.
Now take the trimmings of the pas
try and lay one piece upon another
in a neat pile. Press with rolling pin
and then roll out. Fold and roll until
desired shape Is obtained.
Keep in mind the tip-no squeezing
or kneading. Just fold and roll. Use
little or no more. Much -four will make
|rastfN dry and tough.
How To fake Fresh Fruit Pics
Successfully
Line a pie plate with pastry made
in this recipe. Now, when pastry Is
fitted with ease to the plate, brush the
entire lower crust with the unbeater
white of egg, let dry; now give gen
erous coating to this entire lower
crust OF good salad oil. Place or
the prepared plate the desired fruii
You may use strawberries, black
berries. rhubarb. c%urrants, cherries
peaches or h~uckleberries.
See fruit is well-cleaned and dry
Now place
T~wo-thirds cup of sugar
in mixing bowl and add seven table,
spoons of -four and one-quarter tea
spoon of nutmeg or cinnamon. Rub
between the hands to mix thoroughly
Now Spread over the entire pie. Roll
pastry for top crust. not forgetting to
make three or four little gashes il
center to permit the escape of tbs
steam. When just ready to place tor
crust in position brush the edges OF
the pastry with either the eggwash o
water. Place top crust in position and
lpress edges firmly together, then eithe.
crump the edges with the finger or u.s.
a fork or handle of spoon or the lit
tie pastry crust crumper hat come
for this purpose.
Wash pastry with egg-wash an
bake fifty minutes in slow oven.
The real trick in turning out good
looking pastry is the careful baking
in a slow, slow oven. Too much hea
chars the pastry and spells it.
MENU FOR SUNDAY
breakfast
Grapefruit