Evening star., 1928-11-23
FOOD AND THRIFT IN THE HOME
Attractive Table Ideas
There Is Much Opportunity for Seasonable Dec
oratons and Cooking Suggestions.

| An extra tablespoonful of water woulc
harden this crust.
For a pie, divide the pastry intC
| two portions, the one for the lowel
crust being little more than hal
of the whole mass, as the lofter crus
needs to be thicker than the upper ir
| order to hold firm. Roll the larger
crust to fit the pie tin, being careful
not to stretch or knead the dough, Oh
to handle it more than is absolutely
necessary. Fit into the pie tin anc
add the filling. Roll the upper crust
cut several holes for the escape oi
steam, place on the pie. trim at edge
| of plate and press the edges of the
oven for about 35 minutes, reducing the
heat somewhat in the last half of the
baking period.
This pastry, if properly handled, even
with only four and one-half table
| spoonfuls of fat, makes fairly tender
crust that is quite satisfactory to use
| for apple, chocolate, lemon, peach Oh
mince pie, or for all except the very
| juicy pies, such as cherry. rhubarb and
| berries. Juicy filings are better If
baked in a richer crust made with six
or seven tablespoonfuls of fat to one
| and one-half cupfuls of flour. Three
tablespoonfuls of water for mixing the
pastry will be found to be enough for
each of these cases when once you
become accustomed to handling pastry
made with little water. AS the amount
of fat is increased, slight increase in
the amount of water used does not do
so much harm. The excess water is
less likely to toughen the crust when
there is plenty of fat.
This pastry should be quickly and
lightly mixed. 1t is not necessary that
the ingredients be cold in crustS con-
tanning small amounts of fat. Both
fat and water may be warm or even
hot. Some cooks prefer to use melted
fat. Crusts made with hot water CT
melted fat will be mealy rather than
flaky, especially when much fat is used.
Yet these mealy crustS are often tender
and good.
Crusts in which five tablespoonfuls
of fat or more are used to each cup
full of -four should be thoroughly chilled.
Any fat that is tasteless or agreeable
in flavor may be used, such as lard,
vegetable lards and vegetable oils. Do
not use more than four tablespoonfuls
of oil to each cupful of flour. If the
pie tin is only seven or eight inches
in diameter, one cupful of flour will
be enough for two cruSts and will
require three or four tablespoonfuls of
fat and two tableSpoonfuls of water
If it is over nine inches, use one and
two-thirdS cupfulS Of flour with five or
six tablespoonfuls of fat and three
tablespoonfuls Of water, or a very little
more.
Fruit Cake.
One pound raisins, one pound cur
rents, e-quarter pound citron, one
half pound butter, one cupful chopped
nuts, four cupfuls flour, one cupful
sugar, one-half cupful cider, one-half
cupful tart jelly, one-half cupful sour
cream, one-half teaspoonful baking
soda, one-half teaspoonful salt, one
cupful molasses, five eggs, one table,
spoonful cinnamon, one-half teaspoon
full nutmeg.
Prepare all the fruit before mi:,ing it.
Cut the citron into very small pieces.
Cream the butter and sugar. Separate
the eggs and add the yolkS after the
butter and sugar are blended. Add the
cider, jelly, sour cream and molasses.
Mix the salt, soda, and spices with one
half the flour. Mix the other half of
the flour with the fruit and nuts. Add
| the dry ingredients gradually to the
| liquid ingredients, then the Toured fruit,
and at last the whites of the eggs
| If the fruit is well covered with flour,
1t will be scattered through the cake,
and will not settle to the bottom. Bake
the cake in tube pan lined with
creased paper in slow oven. A low
fire allows the heat to penetrate the
cake mixture slowly and does not dry
it out or burn the crust. If the recipe
for this fruit cake is doubled, it should
be baked in two pans. 1t is better TO
bake fruit cakes in medium-sized loaves
rather than in large loaves.
Salads and Sweets.
Salads and desserts can be made at
tractive by sprinkling the top with
| colored cocoanut. To color the cocoa
| nut, pour few drops of harmless fruit
| coloring, tint over small bowlful CT
cocoanut and stir we'll. Continue to
drop the coloring until the desired color
is obtained. Spread on a plate to dry.
This coloring matter may also be used
| in icingS for variety.