Evening star., 1921-11-14
English Dishes.
BIZ A. l.. wYNLAN, NJ. G. A..

Bf A. l.. WYNIAN, M. G. A.
During the past week we have
been In attendance at the bakers
worlds fair. which was held In the
beautiful buildings of Torontos expo
sition park on the shores of Lake
Ontario. There bakers from the
United States, Canada and England
! met to discuss ways to improve the
products 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
caterers in Canada made a new dis
play of cakes. salads and decorated
dishes daily and his pastry chef is
one OF the worlds greatest culinary
artists. This chef makes a speciality
OF pies and tarts, and as the pastry
was very light and faky 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 l have reduced them to
household measurements.
Flaky Pie Paste.
For this pastry sift into q bowl
three cups of sifted flour and rub
into 1t lightly six level tablespoons
Of good butter and when it Is coarse,
like meal add about one-third Of a
cup Of cold water and mix lightly
dough into a long narrow strip. Di-
vide three-quarters Of cup Of butter
into three equal portions. put one
portion on the paste in small bits,
dredee lightly with -four, fold it
evenly In three layers. turn it round
go as. to have the folded edges to the
right and left when rolling, press the
edges lightly with the rolling pin to
EpAvent- the air escaping and roll long
az before. Repeat this process twice
with the other portions Of the but
ter. This pastry can be used at once.
but 1t will be more f1aky II allowed
/ to stand in cool. dry ice box for
two or three hours In making up.
handle as-HEhtfy as possible and roll
pies and -.tarts. For pies line the
!! ms and fill with. desired fruit, cover
and bake In a medium hot oven, and
until the pastry. has risen and become
partly baked do not open the oven
Susnrless 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
crushed. the grated rind of half a
lemon. two tablespoons of lemon Juice
and two tablespoons of butter. After
pound Ok seeded raisins. and when
cool fill psstry-lined tins with it.
Cove with pastry and bake forty
minutes IN medium hot oven; before
baking brush with water.
This same mixture can be used to
fill tart shells.
Ginger Puns.
These are fine and to most Of the
visitors were new. These are made
cup of butter; add gradually one
quarter OF cup of sifted light brown
sugar and half cup Of good molasses
Sift one and a half cups of flour with
one-eighth of teaspoon OF salt,
thrse-quarters OF teaspoon Of Gin
ground cloves and one teaspoon Of
ground ginger. Dissolve half teaspoon
of soda in half a cup Of hot water and
add alternately to the first mixture
with the -four mixture. Beat smooth
and add one well beaten egg. Fill
thirds full Of the mixture and bake
in q moderate oven fifteen minutes.
This mixture may seem very thin. but
make no changes In the recipe. Serve
hot with orange or femor sauce.
Real Yorkshire Pudding.
.. The hotels here are run on the
English style and all the menus
have many distinctive English dishes
on them. One of the most noticeable
is the Yorkshire pudding. which ia
always served with the roast Of beef
The chef at our hotel very kindly
gave me his recipe. Place in a bowl
two -thirris. Of. a CUP Of flour sifted
with q pinch Of salt, make a well or
hole in the center and break into II
two eggs, stir gradually. mixing in
the -four from the sides, add from
smooth thick batter. Beat well for
ten minutes ana add the remainder
Of the two cups Of milk. Let stand
for one hour. When ready to use,
cover the bottom Of a shallow pudding
pan with thin layer Of drippings
from the roast; while the pan and
drippingS are getting hot in the oven
Bake in a hot oven and brush with
roast gravy before serving. York
shire pudding IL baked in the old
country in front Of the hre; when
baked in the oven the people call it
batter pudding.
Enslish Rhubarb jam.
The hotel serves a delicious rhu-
bard jam with the muffins for tea
which IL served here between 4 and
s every afternoon. This Jam is made
in the hotel Kitchen, and the recipe
calls for one pound Of sugar to each
pound Of rhubarb that has been well
washed. the stringy outer part re-
moved and cut In pieces, and half a
teaspoon OF ground ginger and the
grated rind Of half a lemon. Put in
a preserving kettle and bring slowly
to q boil, then add half q pound of
seeded raisins and allow to simmer
stirring occasionally. until the Jam
sets when tested on q cold plate.
Pour into small jam pots. cover tight
and store in q cool. dry Place.
Ham and Vegetable Salad.
An old salad In the coffee shop for
lunch was made with one cup Of cold
boiled celery root cut in small dice.
one cup OF celery. cut in small dice,
one cup Of cooked small green <peas
and two-thirds Of q cup Of hnely
diced. cooked ham,. Mix this with a
good French drsssink and press Into
small molds or. after-dinner coffee
cups and set in the ice box to chill
NJ IA -1e~