Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-08-22

a small cakes made with rich and
short pastry come under the general
head of "French Pastry" This pastry
consists of q series Of layers or leaves
OF fiaky dough and butter, and to pro-
duce these layers evenly and without
breaking is one Of the principal factors
IN the production Of q perfect pastry.
Puff pastry is at its best when fresh
" made. If It stands one or two days,
If viii not rise as high and viii lose It's
strength. A good. even heat for baking
a batter than q quick, flashy heat. To
give gloss to this pastry yolk OF
egg wash may be used, or it may be
glazed with q caramel glazing to pro-
duce q higher gloss, which Is made by
busting the pastry with powdered sugar
when nearly baked and then returning
to the oven, which melts the sugar TO
q caramel and gives the glazing ana
flavor.
Leftover scraps Of pun pastry may be
used for lining tart cases, or may be
made into good pastry by rolling into
A sheet. and for each pound OF scrap
pastry about four ounces OF butter
should be rolled In, giving the pastry
two or three foldings. To be successful
In making puff pastry, the work SHOULD
and on q marble slab, which should be
kept especially for this purpose. Mix
the pastry with knife and handle 1t
aaa little as possible II YOU roll the
pastry. roll 1t lightly and evenly In
short, quick strokes away from you.
Special Puff Pastry. .s
Into q pound Of flour chop three
fourths Of pound OF butter, and wnen
the butter Is chopped into tiny bits the
ave of a small pea stir in scant pint
. of iced water. Mix with spoon, then
turn out onto Toured pastry board or
sab and roll quickly and lightly into q
thick sheet. Fold this up. with the
edges turned into the middle OF the
sheet. Roll this out again, fold, ana
roll once more. Make into tarts, turn.
overs or other cakes. Bake in o not
oven. reducing the heat slightly when
the pastry has risen. II 2 custara MI
ing Is used, this should be cooked sepa-
rately, then allowed to cool in the tart
or turnover. Jelly, jam or fresh fruit
should be put in after the pastry Is
cool. Mt which time also the icing and
other decorations should be put on top
OF the pastry. The ictngs and decora-
tions for these pastries should always
harmonic with the filings and with
the flavor and fruit or nuts contained
in the cakes, or with the name the cake
Roes by. For instance, chocolate, nut
with chocolate, caramel, vanilla or al
xnond frosting. Lemon or orange cream
filling should have light, yellow or
white or orange-colored and favored
frosting.
An cakes that contain cream filings
or both cream and fruit filings are well
liked, but cream filings spoil quickly IN
should be made fresh q short time be-
fore serving. Apple jelly and apple
inarmalade may be mixed with other
fruit juices or pulp to give more body
and to make an inexpensive filling.
Tarts and Turnovers.
A variety Of small tarts can be made
In appetizing ways. They are often
varied by changing their form and de-
gign. by making them with meringue.
or by decorating them with different
kinds Of frostings. blanched almonds
or pistachioS, or by using different coll
cred jellies and fruit, with them.
Tart cases may be made by using dif-
ferent shaped plain or fancy molds or
tins. Grease the forms lightly and line
them with puff pastry, short pastry, or
tart pastry, using o large enough cutter
to I'LL the cases. To have the case hold
Its shape, the center should be hlled
with rice or navy beans. When baked
the beans or rice should be shaken out
the case brushed out with clean, stiff
brush, and 1t In then ready for the NIL
ing. The beans or rice may be used
again. Ready made tart cases that are
kept on hand may be made crisp like
freshly made cases by relocating them
IA the oven.
Some small tarts are made like the
usual patty shells, only they are not
glazed with sugar In the oven. These
tarts are baked to O nice color, and
after baking are either dipped in strong,
hot strip boiled TO the creek degree
and sprinkled with chopped nuts. or
with crushed loaf sugar, or masked
with hot apricot or other fruit Jelly,
then dipped I'm or sprinkled with
blanched and chopped almonds or other
nuts. As most ali the different fruits,
preserves and creams may be used,
many combinations may be made. Much
depends upon careful filing In order TO
make the tarts or turnovers look nice.
Various Filings.
Tart forms may be lined with pun
pastry, then filled with any kind Of
Favored custard mixed with nuts or
chocolate, then baked. Preserved fruit
may be used IN the bottom Of the case.
previously baked II preferred. TO make
different combinations Or tart forms
may be lined with pun pastry and filed
with o custard and served plain with
only q whipped cream decoration. On
they may be Allied with q nut cream or
with preserves covered with caistard
and baked.
Tars de Luxe-Roll QUIT some short
pastry and cut 1t into squares. Pit