Arizona republican., 1921-11-06

During the past week we have been in attendance at the Bakers Worlds Fair, which was held in the beautiful buildings of Toronto's Ex- position Park on the shore of Lake Ontario. Here bakers from the Uni | ted States, Canada and England met to discuss ways to improve the pro ducts made in modern bakeries. and nearly all of the good local bakers had wonderful displays of baked breads, cakes and pies, and through the secretary I was able to meet the bakers who had made the goods on display and to also secure some of the recipes. One of the best cat erers in Canada made new display of cakes, salads and decorated dishes daily and his pastry chef Is one ot the worlds greatest culinary art ists. This chef makes a speciality of pies and tarts and as the pastry was very light and flaky when baked, asked him if he would give me the recipe to use in this column. The recipe he gave was in pounds and ounces and I have reduced them toI household measurements.
 FIaLy Pie Paste.
 For this pastry sift into bowl three cups of sifted flour and rub it lightly, six level tablespoons of good butter and when 1t is coarse like meal add about one third of cup of cold water and mix lightly to a smooth paste Roll out the dough in to a long narrow strip. Divide three quarters of a cup of butter into three equal portions, put one portion on the paste in small bits, dredge lightly with flour, fold evenly in three lay CTS, turn it round so as to have the folded edges to the right and left when rolling press the edges lightly with the rolling pin to prevent the air escaping, and roll long as be- fore. Repeat this process twice with the other portions of the butter. This pastry can be used at once, but 1t will be more flaky if allowed to stand in cool dry ice box for two or three hours. In making up, handle as lightly as possible and roll out evenly. This pastry is used for pies and tarts For pies line the tins and fill with desired fruit cover and bake in medium hot oven, and uTl- til the pastry has risen and become partly baked do not open the oven door.
 SuqarIess Raisin Pie.
 A new raisin pie was served at the show and was made without sugar. Bring to a boil three cups of water, six ounces of candied pineapple l crushed, the grated rind of half l lemon, two tablespoons of lemon | juice and two tablespoons of butter. | After this boils Up once, stir in one 1 pound of seeded raisins and when l cool fill pastry lined tins with it. l Cover with pastry and bake forty l minutes in a medium hot oven; be- fore baking, brush. with water.
 This same mixture can be used to fill tart shells.
 Ginger Puffs.
 l. These are fine and to most of the l visitors were new. These are made 1 by beating to a cream one-quarter of cup of butter; add gradually one quarter of a cup of sifted light brown sugar and half cup of good mo- lasses. Sift one and a half cups of flour with one-eighth of a teaspoon of salt, three quarters of a teaspoon of cinnamon, one-quarter of a tea spoon of ground cloves and one tea spoon of ground ginger. Dissolve half ! a teaspoon of soda in half a cup o1
 hot water and add adequately tc
 the first mixture with the flour mix
 ture. Beat smooth and add one wei
 beaten egg. Fill buttered-warm iEor
 bem pans two-thirds full of the mix
 ture and bake in a moderate over
 fifteen minutes. This mixture may seem very thing, but make no changes