Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-08-22
French Pastry Methods
Recipes for All Kinds of Fancy Desserts and Small
Cakes Are Available--Tarts and Turnovers.
Favorites in Shortcakes.

| the squares Of pastry into the COM
| partnents Of O mufiin pan, with the
corners of the pastry tapping over the
edges. Bake this. Now remove the
pulp from an orange or grapefruit and
place some In each compartment. Just
before you serve the pastry make .
plain sugar strip by boiling down some
sugar until it threads. -Four the hot
strip over the tarts and then place
them In the oven to become thoroughly
heated before you serve them. Put
O fnaraschino cherry on top OF each
one. The brown corners Of the pastry
and the cherry on top make this Q
pretty ss well IS . palatable pastry
dessert.
sponge Tarts.-Cut loaf of bakers
or any other coarse-grained sponge
cake in halves, tipping 1t on edge and
cutting 1t the long way Of the loaf,
IN rounds, then cut each round again
with o smaller cutter, not quite TO the
bottom, so that an under crust and rim
Of the first round viii be left. Into
this at half q peach, then I'LL up even
with powdered macaroons. Pour over
q strip OF peach Juice and orange Juice,
half and half. Set away TO cool, and
just before serving put spoonful Of
whipped cream on each tart.
Shortcakes.
Pun Paste Shortcakes-Mak some
pastry with q pound of butter, q pound
of -four and cold water enough to make
stir dough. Chill and roll out, fold
up and roll out again for seven times,
chilling between each rolling. Finally
roll out an eighth Of an inch thick and
cut into strips two and one-half inches
wide and four inches long. Butter,
spread one-ha1f with crushed and
sweetened fruit, put the other pieces on
top, brush with white Of egg, sprinkle
with chopped almonds, bake brown, and
decorate when cold with whipped cream
and whole berries.
| Tutti-Frutti Shortcakes.--Make q
rather plain layer cake dough and bake
| in two layers. While hot put between
them any berries which are in season,
crushed and well sweetened. Cover the
top With whipped cream, and in this
put sliced peaches. Serve at once.
Individual Shortcakes. -Sift together
three times one cupful of -four, one cup
ful Of sugar and one rounding teaspoon
full Of baking powder. Place one table
spoonful of butter In q cup and put on
the stove to melt. Break one egg In the
cup, and without stirring add enough
milk to nearly NIL the cup. Add to the
-four mixture and stir until well mixed.
Bake in gem or cup cake tins. Cut
when cold and put between them
some berries on top Of each little cake
sprinkle with powdered sugar and top
each with spoonful Of whipped cream.
Any kind Of berries may be used.
Special Cakes.
To make roll cakes the cake should
be baked In q sheet. and after baking
the filling Ii spread over the cake and
the cake is then rolled up like the well
mits the cake to be rolled when CO. /
must be. used for rich butter cream I'LL
ings, but for the plain cream, marsh
mallow or fruit filings plain jelly roll
mixtures may be used, which have to
be rolled while warm. Roll cakes may
be filled with fruit jam or with crushed
and sweetened ripe fruit such O. ber-
ries, peaches, pluMs or apFicots, the
rolls masked with sweetened cream or
butter cream, or they may be frosted
with favored icing and served IN slices
or portions.
jam Tourte.-Bake q bottom Of good
short pastry very light, then cover 1t
with q good jam. Stir half q pound Of
sugar with half q pound Of crushed
almonds and i've eggs very light. Add
half q pound of melted butter and beat
cold Until light. Place this mixture on
top Of the jam and bake. When done
decorate the top with whipped cream
and French fruit. Decorate the sides
with diluted jam sprinkled with
Drowned and chopped almonds.
Apple Boats.--Line some boat-shaped
forms with short pastry. Make O filling
with finely chopped apples mixed with
good apple or apricot marmalade, half
and half: . few sultana raisins and
the grated rind and juice Of one orange.
Sweeten to taste. FIJI the forms quite
full. Wash the rim OF the pastry with
slightly beaten egg and cover with O
lattice decoration Of the pastry. Wash
with egg and bake In good heat. The
same f1lling may be used to MI plain,
round or Scalloped forms lined with
short or pun pastry.
Fruit Gateaux.-Take some pieces of
good plain cake and cut one inch wide
and two inches long. Place raspberry
or other jam between two pieces, mask
with Jelly and coat with suitable
Favored icing. Decorate with French
| fruit.