The Barre daily times. (Barre, Vt.) 1897-1959, 1920-05-21

tioner's icing or sprinkled with pow
dered sugar.
For pie it is hardly worth the time
to make puff pastry. A good PLAIN
paste case that can be made quickly
will serve just as well.
The thing to remember about max
ing pastry is to have all the materials
cold when the work is started. All
the materials should be on hand so
that there won't be hitch and moth
ing will be forgotten. The recipes are
surprisingly simple, and with little
patience any woman who can bake at
all can make good looking pastry. Bits
of chopped nuts and candied fruit add
to the appearance and flavor.
Half butter and half lard makes a
very good shortening for plain pastry,
but for good puff pastry all butter
should be used.
Plain Pastry-One and one-h half cups
-four, tablespoons lard, 4 tablespoons
butter, u teaspoon salt, cold water.
Wash the butter and divide into two
pieces. Sift the salt with the flour and
work the lard in with the tips of the
fingers. Add cold water to make a
dough. Toss on a slightly Toured
board, pat and roll out. Place one
piece of butter on and fold the other
part over Roll out. Put the second
piece of butter on, fold the dough over
il and roll the dough out again Roll
out TO desired shape and use at once.
II the dough is to be kept over for
another day. wrap it in cheese cloth
and put where it will keep cooi. do
not put it directly on ice.
Puff Pastry-0ne cup butter, cups
-four, cold water. Wash the butter IN
cold water. pat until all the water Is
out. Work two tablespoons of the but
ter into the -four with the finger tips.
Moisten the -four with cold water to
make dough. Toss on a slightly fioured
board and roll out oblong. Place the
butter near the bottom on the dough.
fold the top half over the bottom and
press the edges together. The result
is an oblong piece of dough with the
butter in the center. Fold the one end
of the pastry over the butter and one
end under. Pat and roll out gently,
being careful not to force the butter
out. Fold the same way several times.
After folding in three or four times,
fold both ends toward the center, max
ing four layers. Put in a cold place
to chill. Cut into desired shapes and
bake in hot oven until a nice brown
If properly rolled out the pastry
should puff and show about six OF
eight layers. The paste should be
chilled thoroughly after 1T is shaped
before putting in the oven.
Prune Pie-Use ? cups prunes, IL
cup sugar. tablespoon butter, ia.
blespoon -four, " lemon, grated rind
and Juice, cover prunes with cold wa
ter and allow to soak two hours; cook
in same water until tender, drain, cool
remove stones. cut in half; line pie
plate with pastry, fill with prunes; MIX
flour and sugar, sprinkle over prunes
add juice of lemon, cut butter in small
bits and dot over top of prunes; put
on upper crust and bake in hot oven
Cranberry Meringue Pie = One and
one half cups sugar, two cups cranber
ries, one half cup cold water, one table
spoon -four, two eggs, one tablespoon
butter. one teaspoon vanilla extract
two tablespoons powdered sugar. Cool
sugar and water to a syrup, add the
cranberries. Cook until they pop. Coo
little. Mix smoothly in bowl th'
-four and yolks of eggs; add three ia
teaspoons of juice Of cooked cranber
ries. then add 10 the berries and sim
mer for three minutes. Stir in butteI
and vanilla and set aside to cool. TurI
filling into deep pie crust previously
baked, cover the meringue made from
stiffly beaten whites of eggs and pow
dered sugar Place in cool oven TO set
and slightly brown the meringue.
Dorothy Dexter.