Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07

WTHEN making pie crust better re-
wv Sults can be obtained by using
pastry flour, as it contains less gluten
than bread -four. Pie crust should be
thoroughly baked and be light, tender
and flaky. Fruit pies may be made
without an under crust, but broad
knife should be used to serve the pie.
Pie crust of the flaNy variety is more
successful If, before putting the pie or
covered tart into the oven, 1t is held
under the cold water faucet, letting the
water run gently over the top and
Is moistened.
Glazing for pastry can be achieved
without the help of eggs by the follow
Inn method Boil together a table
spoonful Of brown sugar and two table
spoonfuls of water until the sugar has
dissolved, increasing the quantity In
proportion as desired. Brush over the
pastry before putting 1t in the oven.
Fruit pies for picn1cS are usually q
difficult matter to arrange for because
of the risk of the juice splitting. To
prevent this, add a tablespoonful OF
very fine Sago which has been previous
ly soaked in water to the pie. This will
cause the juice to form firm jelly
when cold. Apple tarts will be greatly
improved in flavor If two or three table
Spoonfuls of orange juice are shaken
over the apples before cooking. This IS
very good to improve the flavor Of
rather dry apples, the juice being added
after cooking in this case.
When making custards for pies and
buildings that need thickening, marsh
mallows are good substitute for corn
starch. They not only thicken, but
they add to the flavor as well. They
also make custards smoother, as they
are not likely to lump.
MolaSSeS Pie-Mix and cook until
thick one cupful of molasses, half cup
full of sugar. two crackers in crumbs. two
eggs one tablespoonful of -four, two ia
blespoonfuls of cream, one tablespoonful
of butter, and one teaspoonful each OF
vanilla, cinnamon, allspice and cloves.
Stir constantly. Pour into baked pastry
shell and press halves of pecan nuts
into the custard. Bake until well done.
Rough Puff Pastry.
In texture and appearance rough
puff pastry is similar to puff pastry, but
It is not as friable as the usual pun
pastry which is the richest. Rough
puff pastry is used for covering meat
pies and for various sweet and savory
dishes for which pastry is used. AS
with flaky pastry, the lightness and
leaf-like character of the pastry Is the
result of inclosing air in the process OF
rolling the pastry out, the object being
not to eXpel the air in the manipulation
of the pastry.
To make. wash to 6 ounces Of
butter to extract the salt and dry we'll
-four with half a teaspoonful of salt
into dish. Add the butter and cut 1t
into pieces about the size of walnut
If the butter is very hard. warm 1t
slightly. This will prevent it from
breaking through the pastry when it is
rolled out. Add half teaSpoonful of
lemon juice and enough cold water to
form a stiff paste, being careful not to
break down the butter. Turn the
pastry onto a Toured board, lightly
press it together with the fingers to
bind it, but do not knead it. The
Shortening or fat Is incorporated with
the pastry by rolling it in, which gives
the faky appearance, and not by
kneeding or rubbing it in,
Roll the pastry out into strip, then
fold it in three sections. Seal the
edges with the rolling pin. half turn the
pastry to bring the folded edges to
your right and left, and press the sur
face lightly in two or three places with
the rolling pin to distribute the in
closed air. Roll out the pastry into
strip again, being careful not to pass
the rolling pin over the top and lower
edges, as this would eXpel the air. Re-
peat the rolling and folding process I'M
til the pastry has been rolled and folded
four times. Then roll out the pastry
to the size and thickness required and
bake in hot oven.
Shortcakes.
Mix two cupfuls of flour with four
teaspoonfulS of baking powder, half a
teaspoonful OF salt and two teaspoon
fuls of sugar. Sift twice, work in
one-fourth cupful of butter with the
tips of the fingers, and add three
fourths cupful Of milk gradually. Toss
onto Toured board and divide in two
parts. Pat, roll out and bake for IL
minutes in hot oven in buttered
round layer cake tins. Split and spread
with butter. Sweeten whatever fruit
you use and put between and on top
Of the shortcakes.
Meringue Shortcake.-Beat four egg
whites with half a teaspoonful of
vanilla and one teaspoonful of lemon
S,lice until like angel food cake batter
Fold In one Scant cupful of sugar and
beat until very stiff. Pour the mixture
size. which has first been rinsed with
cold water Bake very slowly for Is
minutes. Top with whipped cream and
crushed pineapple, peaches, apricotS or
strawberries, as desired.
Cake Filings.
II cake filling has been cooked too
long or If it has been beaten too stiff
it can be easily softened to the exact
stage desired by adding white sirup,
fresh from the can, without heating.
Just stir into the cake filling about one
spoonful of strip at time until OF the
consistency desired. Sometimes it
takes nearly a cupful of strip and
sometimes only few spoonfuls, but the
method is successful.