Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-03-02
GOD AND THRIFT IN THE HOME
Some Rules for Cooking
Flakv Pastry and Good Cakes, Rolls and Biscuits
Nav BE Achieved-Dclicious Cake lcings.

FlaSy pastry, like all kinds Of pastry;
must be Nsht 10 he GigcStihlc and
raiatshle and. in addition, flaky in
texture The fiakineSs Of rich, faky.
roush puff and pun pastries is due TO
the method Of adding the shortening
or fat and 81 rolling out the pastry.
The lishtncSS OF these pastries Is very
LARGELY oc,>eN6ent upon the method oi
folding the pastry il the process Oh
preySsraticn. whereby cool air Is con-
fined. and in rolling ii out TIC pur-
rose must BE- to avoid cXpclling the air,
Fer baking rich pastries the oven must
be hotter than for ordinary short crust
The ingredients for making nakN
pastry are eight ounces Of -four. cold
water for mixing, one-half teaspoon
full Of salt, and five or six ounces or
shortening or fat. either one-half lard.
one-half butter. or entirely butter. II
the butter used is salt. wash II III cold
water, turn 1t into a Toured cloth. and
press 1t well 10 remove the moisture.
Half lard and half butter makes light
paste. Sift the -four and salt into a
basin and mix 10 a stiff paste with cold
water. Turn onto Toured board and
knead for a few minutes until smooth.
Divide the shortening into three nor-
tons. Roll the paste out evenly ire Z
strip. Spread one-third Of the shorten
Ing in fakes over tWo-thir0S Of tho
paste. 6rcdge very lightly with -four.
then fold tho pastry III three. with the
plain part i'll the center
Seal the edges Of the pastry carefully
BY pressing them With rolling pin
from the outside toward the center 10
avoid expelling the air. Half turn the
pastry 50 that the folded edges are at
the sides. then with the rolling pin
press the pastry lightly in two or three
places, in order TO distribute the con-
fined air. Roll the pastry out into a
strip. being careful not to press the roll
ing pin over the edges next to and away
from you. as this would eXpel the con-
fined air. Use another third Of the
shortening or fat. proceeding as above
described, Use the remaining portion
OF the fat and proceed as with the first
When the pastry has been rolled and
folded four times, roll it out To the re-
CURED shape and bake III hot oven.
Cakes and Pressing.
Fudge Cakc.-Cream together one
tablespoonful Of butter. one cuptul OF
sugar and the yolk of one egg. Add
three-fourthS cupful of milk one cup
ful OF -four. two teaspoonfuls of baking
powder. and pinch OF salt. Add two
squares Of chocolate melted, one tea
spoonful Of vanilla and at last the
beaten egg white. Bake in layers In
medium oven. Ice the cake with the
following:
Mix two cupfuis Of confectioners'
sugar with five teaspoonfuls of cocoa.
Put two teaspoonfuls Of butter in the
center of a dish with the sugar and
cocoa. Pour over this four tablespoon
fuls Of hot coffee and one-half a tea
spoonful of vanilla. Beat until creamy
and spread on the cake.
Currant Cream Cake.-Spread layer
OF rather rich short crust pastry with
red currant jam On top OF the jam
place thick layer Of whipped cream
which has been mixed with a few drops
OF any preferred fruit juice to add more
flavor
Sponge CaEe-Th!s is very useful
cake because you can combine it with
fruits, custardS. whipped cream. Jams
jellies and other things 10 make a
variety Of desserts, as simple or as
elaborate as you wish. When used this
way. 1t is best when not too fresh.
To make the cake. beat the yolks of
six eggs until thick and light. Add
two scant cupfuls Of sugar gradually
and continue beating. Then add two
ldU!SSfOUtilULS Vi l4oI WHICH dl4Q 4OAA
teaspoonfuls of lemon Juice
Add one teaspoonful OF salt to the egg
whites and beat until very stiff. Silt
two cupfuls of pastry -four with one
teaspoonful OF baking powder three
times, add one teaspoonful OF extract
OF lemon and fold in the -four and
the beaten egg whites alternately and
as gently as possible. Bake IN a moder-
ate oven
Angel Food Sticks.-Make batter as
for any angel food cake. but bake II in
bread stick pans. filing the pans level
full ard baking about 10 minutes less
time than angel food is usually baked.
Take out While hot Ice three sides
with ic:rg made Of abou: one-four,h
pound Of butter one package Of pulver-
lied sugar and enough cream 70 make
tire right consistency 70 spread. Roll
In chopped nuts, then ice the other
side and roll in nuts. These are de-
ucious and lovely for parties.
Variety In Frostings.
A perfect frosting should be stiff
enough 10 hold its shape and stay where
Il is put, yet moist enough rot TO crack
and cf1lnble when the cake Is cut. IL
should be neither sticky nor dry and
hard. When cut, 1t should be moist
enough 70 taste good, and soft enough
70 cut easily. Frosttng should never
be Eugary. but always smooth anc
creamy.
Tne quickest frosting 70 make Is thai
made with confectionerg' sugar. Ash
for six 4, as It Is finer and smoother
than four T. Sit the sugar first Il
MAKE !, easier 70 blend with liquid IN
gradients Mix The liquids, then adj
the sugar gradually, stirring until tn
.rostsng is quite stiff, yet vel! spreat
satisfactorily.
The liquid used may b. fruit Juice
Raspberry juice cc!ofG, as wen as NaVotf
the tFoSt3ng. while cranberry. peacf
cherry Or pineapple juices are all Roo
tor Use on q plain cake @uicn IS k!npi
favored with lemon Or vanilla. CfuAiie
rec raspDcrrleS Or very Tige bananas
Yubbtc through sieve, may be f"ide
trto the !rcGling One and one-A@l
ounces ot chocolate melted over ~
water. with Cne-thlrd cupfnl % bcalde
cream added gradually. the yoik 81 a
egg. and one~faI d NaSpTjnIu!
melted butter with the powdered suga
ADDED. makes good ffoSting. Coco
may be USED IN pIace u chocolate. uH'ii
more butter ~ give q richer favor, f.
egg go!k. 4 Tablespoonful Ut orange }U1
and lne grated yind Ut al oYa5iGc mak'
GOOD froAting for II yellow chkf. ~
a mocha ffOHliGp Usf tabscHiSJfI!!m
tf,e1,a and third II a cupful III cone
r. sDniy beaten egg ~lin MAKES
.u.t>s,her more fluffy iros'ing "nt
using uoWderrd sugar. hny flavor
c.or can be used tof p9"defed aa2'
ffozflng. Mrl9ec butlef III cream.
cotcei.aed milk, n3akeS Il richer.
SUITABILITY ai4UDld b. fDE@accfcd NlY'
pIannlny fto*t.Ep tDF d cake. 4 pa
white cake may haYa- any Kind III igDE
:nv Drcferably one Bi!ic!s is tasty. 81
sgue inat has afjlte q decsded f1atDy
llyi3t. teathety care calls tor drina
f.ptl,4g. both In ojlDf aud bztnre.
t<J8ud laEe may have Il Fathfr i!'a
.ssta. Ute ssetfyg variety ltlkt tlt