San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-08-07

may be, IL we must resort to a knife,
and in some cases one might almost
say an axe, to cut the pastry. would
be-delightful dessert is but a sad
| failure.
Many women think it is impossible
to bnke a delicious pic and say it is
an art to be left to the masters. Now
such ideas are really foundntionlcsS
for by using the right ingredients and
| following the directions as given, the
most delicious pie may be made in the
first attempt.
FOLLOW DIRECTIONS.
II you have not had success in pic
making, follow the directions below
and you need never offer apologies
whom serving this dessert.
|, One of the most important factors
in assuring delicious pastry il the
shortening. There is nothing to be
compared with pure leaf lard when
making pastry. Pure leaf lard is 100
per cent leaf fat There is absolutely
no water in it and in order to get the
| fiakincss one desires in pastry, dry
fat should be used.
The next important step is that all
| ingredients be kept as cold as pos
sible. Tho pastry should be handled
no more than is absolutely necessary.
and the oven should always be very
hot at first. Then the temperature
should be reduced.
PLAIN PASTRY.
Z Now | am going to give you a plain
pastry recipe which ! can assure you
is infallible if made following the d.
rcctions as ] give them: Measure nc.
curately s tablespoonfuls or ID cup
of Simon Pure Leaf Lard. . cups of
pastry flour, "a tcaspoonful salt and
about 12 cupful of ice cold water.
Mix and sift the two cupfuls of pastry
flour and the "a tcaspoonful of salt.
then cut in the s tablespoonfuls or IL
cupful OF Simon Pure Leaf Lard. ]
have found the use Of Il fork or two
knives perhaps better than using the
fingers, unless one is very quick. The
mixture should be coarse and granular
in consistency. similar to cornmcal.
Then add the liquid until very stiff
dough is formed. One must be Gerry
careful regarding the amount of liquid
added as too much LIQUID makes a hard
brady crust: on the other hand. too
little liquid makes a crust almost too
tender or soft to cut
CHILL DOUGH. =.
When the pastry is of the proper
consistency all the liquid will be abb
sorbed by the flour and fat mixture
and it will be free from the sides of
the bowl. 1t should have n rather dry
appearance. If one has time, it often
is an excellent idea to chill the pastry
before rolling it Out-in particular
now that the days are getting warm
er. This recipe / nave just given is
sufficient for one medium sized
double-crust pie and one single crust
pie.
After having the right foundation
recipe and knowing how to mix the
pastry the next important step is the
baking. Pastry should always be put
in hot oven, that is registering from
4OO-0OO degrees. For a single crust
pic or shell the temperature should be
reduced after the crust has been in the
oven for three minutes and for
double crust pie. five minutes. The
temperature should be reduced to be-
tween 325-350 degrees. and the pie
baked the required time. For double
crust pie 1880 minutes for the shell,
lO-12 minutes; for the single crust in
which the raw filling is baked with
the crust such as one type Of lemon
pie, 40 minutes is usually required.
PEACH PIE.
q medium sized peaches.
] cup sugar.
= tablespoons flour.
IA teaspoonful salt.
Add TO sliced peaches the sifted dry
ingredients, mixing well. Turn into
pie pan lined with crust: put on upper
crust and bake fifty minutes in mod
crate oven $3.50 degrccs.)
PLUM PIE.
cups plums.
/ cup sugar.
tablespoons flour.
l-3 teaspoon salt.
l-S teaspoon cloves.
Peel, stone and halve the plums:
add the sifted dry ingredients, stir.
ring well. Turn into pie pan lined
with crust; put on upper crust and
bake fifty minutes in a moderate oven
$3.50 degrees.)
RASPBERRY PIE.
2 cups raspberries.
ID cup sugar.
Id cup cornstarch.
l.S teaspoon salt.
Plain pastry for crustS.
Mix cornstarch, sugar and berries
Line pie pan with plain pastry
and fill with the berry mixture. More
sugar may be required if berries arc
sour. Cover with top crust. Cut a
hole in the center Of the top crust and
insert a paper funnel to prevent the
juice from boiling out. Bake pie for
ten minutes In hot oven-4OO de-.
grccs-thcn reduce the heat to 325.
800 degrees and bake for 30 minutes.
Complete time for baking, one hour.
| milk AND CELERY