Evening star., 1934-10-12

with the plain and the pies topped
with the f1aky pastry. Such pie is
usually very fine if the baking has
been carefully managed.
From flaky pastry one may make very
fine out-of-the- ordinary pies, or the
same pastry may be used in preparing
any of the delicate little patiSserieS
usually made from the puff paste.
Tarts, turnovers, risSoles, cheese puffs
and patties are all very satisfactory
when made from it. Whichever pastry
may be selected, the method for its
use should be the same, and one must
always observe the rule of very little
handling, cold pastry and hot oven.
It applies to all pastries, but more
especially to puff paste. Always chill
puff paste thoroughly before baking:
Even everyday pies will be better if
placed in the refrigerator for five min
utes.
Grease the pans for plain or f1aky
pastry, then the crust will be browner
on the under side, but wet them with
cold water for puff paste. It is well,
even when using fine pastry for the
upper crust of pie. to make the lower
crust Of the plain pastry, for the
richer sort will absorb juices and be-
come heavy and indigestible.
For Perfect Crust.
The first requisite for fine pie is
fine crust, one that is light and
f1aky and delicate, and suited either to
a double pie or one made with
a lower crust only. For this purpose
the following recipe has never been
known to fail: To make, sift together
one and one-half cupfuls of pastry
flour, measured after sitting, half
teaspoonful of salt and one-fourth
teaspoonful of baking powder; chop
or cut in one-third cupful of shorten
ing, which may be lard, hardened
vegetable fat or oil, or nice clean drip
pings. Then add one-fourth cupful
of cold water, just that much, no
more, no less. Mix to a dough, using
a small spatula, and roll the pastry
out lightly Fold it and roll again,
and still once more if time permits,
then chill it in the ice box for an
hour or longer. Finally roll it out one
fourth of an inch thick and 1t Is
ready for your pie making.
This pastry will be very satisfactory
without further establishment, but,
if desired, it may be made slightly
richer and more f1aky. Cut into bits
one tablespoonful of cold hard butter
and scatter them between the layers
of pastry during the rolling process.
If the work is done quickly, and the
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the pastry puff slightly as it bakes,
a very delicious dessert will be the
result.
Decorations for Pies.
When pies are finished, and this
refers to any two-crusted pie. it may
be desired to give them an extra touch
or two to make them more attractive.
Apricot glaze brushed over the pies
will do this very well. To make the
glaze, soak half pound of dried
apricots over night, and in the morn
ing cook them in a quart of water
until they are soft enough to be
pressed through sieve, then measure
the fruit and add half as much sugar
and cook down to thin syrup. Cool
this and use it for brushing pies, cakes,
hot rolls, and other pastry products.
An attractive glaze is formed on puff
paste tarts or patties if the tops are
carefully brushed with milk or beaten
egg. Always bake at the bottom of
very hot oven.
Another pretty touch in pie making
is to cut the upper crust of the pie
into rather fanciful forms before it is
baked. Use the little French vege-
table cutters, and remove small sec
tions of the pastry in the shape of
leaves, wreaths, hearts, and so on,
before placing it on pie, or mark the
forms of flowers or trees or little
crescents on the pastry instead Of
the usual Sits that are made with the
knife.
A meringue is the crowning glory Of
many company pie, and If 1t is
baked with thermometer in the oven
it will never be tough. The following
directions insure a perfect meringue:
Beat the whites of eggs until very
stiff, then, for each egg white add two
tablespoonfuls of granulated sugar:
beat again until stiff and add another
| tablespoonful of sugar for each egg
white, and the favoring. Beat again
and arrange by spoonfuls or force
through a pastry bag onto the pie or
pudding. Brown delicately in slow
oven at 300 degrees F. for IS minutes.
Open-Face Pies.
There are two kinds of openface
pies, those with the uncooked filings,
like custard. squash. or pumpkin,