The Waterbury Democrat. [volume] (Waterbury, Conn.) 1917-1946, 1935-07-05
PIE STYLES ALTER
in SUMMER MONTHS
Chiffon, Fruit Mixtures,
and Tarts Suggest a
Pleasing Dessert
(My Marie Gifford)


The American family wants pie
not matter what the temperature
outsidt, the zero of mid winter or
the nineties of midsummer, it is
the ranking favorite. Give your
family pie if they want it, but use
discretion as to the kind.
For these next warm months lets
have cool pies, chiffon pies with
cool fruity flavor, fresh fruit les
or tarts filled with chilled, uncook-
ed berries, peaches, or bananas.
These are extremely. easy to make,
and can be put into the refrigera-
tor all ready for dinner service.
The foundation of any good pie,
is of course, the perfect tender
crust that just melts in your
mouth, and the foundation of good
crust is, in turn, perfect shorten
ing. You'll hear arguments for
ad against shortening for pies
Some housewives feel that part
butter is essential for good flavor,
others like to use cooking OIL and
hot water but for real efficiency.
ecanomy and results we recon-
mend Trad
A good lard kept cool in your
refrigerator will stay fresh and
sweet for lengthy periods. III
your family is small, buy the han
dy one pound package to be cut
off like butter. For large family
there 2 or 4 pound packages
of the handy tin pals.
1t makes not the slightest diff
fe. ence in the perfection of your
crust whether you buy leaf lard,
made fro mthe fat lying close
around the kidneys, or the regular
steam rendered lard made of both
ieaf and back fat. Steam rendered
lard has a smoother, whittier ap-
pearance than the other, and costs
slightly less. Kettle rendered leaf
lard may have a slightly grazing
appearance but has exactly the
same hortening power as the
steam rendered lard.
Lard, no matter what kind you
buy, leaf, steam rendered or ket-
tie rendered, has extremely high
shortening power, as proved by
hundreds of tests in the accurate
testing device kown as the short
ometer. 1t is workable at even
very cold temperatures and proves
highly economical, because you can
use little less of it to produce the
same highly tender pastry.
For special summer. time pies, 1t
is a very good idea to make up
enough crust for several pies, roll
it into a ball, wrap it in oiled pa
per and kee pit in the refrigera-
tor for use during the week. III
you want fresh strawberry tarts
on Monday just take out the crust.
roll out small circles of it to fit
muffin pas or individual tins mad
bake the crusts 1912 short min
utes while you are doing up the
breakfast dishes. Set them aside to
be filled with delicious chilled
strawberries at dinner time. The
hoe oven will be turned off in no
time and you can kee your kitch-
en- cool the rest Of the day.
Then about Wednesday you can
serve a delicious chiffon pie, made
again during the short time you
are cleaning up the kitchen after
breakfast, and set it into the re-
frigerator to be served ice cold at
dinner.
At the season brings on fresh
raspberries, fresh peaches, and
pineapples, you can bring on more
and more refreshingly cool pics,
perfect in their eye and appetite
appeal.
FRESH STRAWBERRY TARTS
2 Gus pastry -four
q teaspoon salt
" cup lard
6 tablespoons ice water
II box strawberries
Whipping cream
Powdered sugar
Make pastry as follows: Sift and
measure 2 cups pastry -four and
resift with salt. Cut in the lard
with two knives or a pastry blen-
der, then add the ice water, lit
tie at a time, pressing the dough,
together with knife. Divide into
6 parts and roll out each piece
into a small circle. Fit into large
muffin tins, crimping the edges as
for pie. Prick each tart several
times with a fork. Bake in a 450
F. oven for 1915 minutes or I'M
til crisp and lightly Drowned. Cool
and fill each tart heaping full with
fresh strawberries sweetened with
powdered sugar. Top with whipped
cream.
ORANGE CHIFFON PIE
(Crust for 1 Pie)
1 csl.S pastry Hour
VI cup lard
" teaspoon salt
3 tablespoons ice water
Mix as directed. above. Place In
pie pan, crimp edges, and prick
with a fork to prevent blisterinE.
Bake ~ minutes In q $50 degree
y. oven. Fill with chiffon filling
and chill In the refriWerntOr