Evening star., 1943-03-09
Meat Stretcher
Ideas for Your
Collection
1 0Sfr Sho1fCakes
And BisCnits Are
HGhIy JsctuI
BY EdHh ". Barber

More meat strctchers have been
contributed to my collection. during
the past week. Il am becoming an
expert on biscuits one of my friends
remarked the other day. L can mix
up batch Of dough practically with
a twist Of the wrist. I use it for
crust for meat pies and for short
cakes into which I put different
filings. The family always greet
these dishes with cheers"
As -four is one product which the
experts tell us will be plentiful and
unationcd. and as long as We can
get shortening. biscuits and short
cakes serve most useful purpose.
As I mentioned before. clarified
drlDpings from meat fat make ex-
Cellent Shortening One recipe Of
biscuit dough Will furnish enough
for 10 or l2 medium sized biscuits.
If YOU choose a shallow dish for your
meat pie. half a dozen or so can
be arranged on top. The remaining
dough can be cut into smaller rounds
which can be baked separately and
passed with the pie. Every one likes
an extra biscuit.
When YOU use dough for short
cake. divide into two parts. Pat one
portion to fit your pan. spread it
lightly with butter. margarine. or
drippingS. before YOU place over it
the remaining dough which has been
shaped like the lower portion When
1t come out Of the oven. the top
can be lifted easily and there will be
no sogginess which may result when
the whole amount of dough is baked
at one time and split while hot.
Filings for meat pies and short
cakes may be any creamed meat or
fish combined with leftover cooked
vegetables. The sauce should be a
little thinner than usual for pie.
A combination of sliced hard-cooked
eggs with well-seasoned sauce makes
a good filling for shortcake. Mush-
rooms may be used by themselves,
or with eggs or meat. In seasoning
almost all of the sauces. q bit of
onion Is savorv addition.
MEAT PIE AND sHORTCAKE
DOUGH.
cups sifted flour.
3 teaspoons baking powder.
4 teaspoon salt
4 tablespoons shortening.
& cup milk (about).
Mix and sift dry ingredients.
Cut In shortening with pastry
blender or with two knives until the
consistency Of coarse cornmeal.
Stir in milk to make a smooth
dough. Turn out on slightly Toured
board, knead = minute and roll
lightly to thickness Of y inch Cut
into rounds with Toured cutter. ar
range on top Of meat pie ANY left
over rounds should be placed on p
baking sheet Bake in a hot oven
(450 degrees F. II to Is minutes.
The dough may be baked for short
cake in a pie pan. 1t should be di-
vtded into two portions, each shaped
to fit the pan. The lower portion
should be brushed with fat before
the upper portion is put on top
Of it.
EGG FILLING FOR SHORTChKF.
3 tablespoons butter or margarine.
2 tablespoons minced onion
3 tablespoons flour.
X teaspoon salt
: teaspoon pepper.
? cup pimiento
s eggs, hard, sliced
l cup diced. cooked carrots or
2 cup diced raw celery.
Melt fat, stir in -four and salt and
pepper and when we'll blended add
milk slowly, stirring constantly over
low heat until mixture thickens and
nolls. Add other ingredients, heat
and place between two layers of
shortcake, Sprinkle top with pa
prika, Yield, six servings.
Note cup Of mushrooms may
be cooked in the fat before the flour
is added