Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-10-26
Ry MRS. NJ. 4. WILSON

Copyright i''' sy,! ey Mrs. rS:clrsd ~ A. Wilson,
L1RUlT pastries are in season the
l. year round. and afford the busy
housewife an opportunity. TO MAKE
duinty. delicious desserts that usually
are extremely popular.
Both the dried or cvaporatod fruits,
as we'll as the canned products. await
the touch of fingers Of the h0uscWiie
TO transform then. into delicious tid-
bits.
The most important feature Of the
fruit pastries Is naturally the pastry
itself. and this must be delicate, tender
and quite flaky. So for this reason
am giving Il special pastry recipe that
will give splendid results.
Swiss Pastry
Place in mixing bowl
7hrcc cups of pastry foW.
Onc.haU teaspoon Of sat-.
Thrcc tablespoons Of sugar.
Fom lerct teaspoons OF baking
p0wdCr. 49,.
Sift TO blend and then cut into this
flour
Ninc lcrev tablespoons Of good short
|cniug. and use
Scrcn tablespoons Of cold 'cnter TO
| Chill for fifteen minutes on the ice,
warming the paste in clean cloth. koll
ont the pastry on well -tOuied board
and dust with flour. then Sprend lightly
with butter. using about four level Ia
blcspoons Of butter. fold the pastry
dust with -four and roll out until about
one quarter inch thick. Fold pastry
into roll rs for jelly roll and chill for
ten liinutcs. IL is now ready to use.
Apple Nlcrinsuc
! Roll pastry very thin and line deep
/ pie plate. Crate three medium size np-
pies. adding the juice of one-hai'
| lemon to til" apples after you CRATE
! thom. Add to the apple pulp
! Sir tablespoons OF sugar.
| one. quarter teaspoon Of nutmeg.
! Beat to mix and turn in the bot J..
tom Of the prepared pie plate. VIII.
! the whites of three eggs until very stif
and dry. now whip in slowly
| one CUp Of 0rnnuldtcd sugar.
Pile this mrringuc over the CRATE,
apple. dust with powdered sugar nnt
! bake in slow oven Tor twenty WihutrH
! Cool and dust lightly with rinnnmHr
, and dot with small Spoonfuls Of either
grape or strawberry preserve.
Peach Meringuc
| Either tho canned or cvapora'e'
peach can be used for this dish. Ii Tho
cvaporated peach IS used. wash we"
in warn. water and then cover WIZ
lust enough boiling water to bar"!!
cover. let stand for four. hours and thcr
add to one half pound of the cvapo
rated peaches one half cup of sugar
Simmer slowly for forty five minutes
t,.rn in sieve to- drain, rub this pull
through fine sieve. Line deep pie plai'
with the prepared pastry. lot stand i
warm place to dry for fifteen minutes
hen brush the bottom Of th" pastry ~
the pie plate with slightly beaten whit
Of egg. dust with flour and l"t .'i"n'
for five minutes. Now fill with th
prepared peach pulp and bake in mod
crate oven. placing the tart on the bot
tom shelf. and bake for twenty fly
minutes. Whip the whites Of three r4:;
until in dry snow, then whip in tw"
thirds cup of sugar and fold i'll ono -hhi
cup Of finely chopped r"r"nut. pile o.
the peach mcrnguc while warm 1nd T."
torn to the oven to brown dclicatc'
in the moderate oven.
Bohemian Apple Tart
Roll out the prepared pastry and cu
in inch wide strips. llnvc rn" strip
about seven inches long. plar" I'll
sirius I" form a MalteS" cross and the
plur" two additional strips at angle
with tho cross. lift n we'll -dl aimed bak"
apple to tho center Of the strips nH
fold thr strips mp atop OF the apple
forming in II bunch. ns it We're, ut til
top Of tho apple. Iifr I" round "
pastry. cut with Il larg" co"ki" cut
ter and plac" on baking sheet. Pla"
Il small ni"c" Of pastry, cut with tin
biScu, or cookie cutter ON the top .
'lhc tart Brush with bont,n "gg nn
Aik and dust lightly with sugar. ban
in moderate oven for thirty minutes.
Cranberry Tart