Evening star. [volume] (Washington, D.C.) 1854-1972, 1945-12-21

Brush cake with butter, and bake
in a moderate oven for about 20
minutes. When slightly cooled, ice
with confectioners' sugar icing. and
dot with candied cherries and bits
of citron.
If you have no confectioners' sugar
handy, here is an icing that will 60
well as a substitute:
Blend until right consistency to
spread, l cup powdered sugar,
tablespoons or more boiling water
and u teaspoon vanilla. Use this
to frost the cake and garnish as
directed.
" X X Il
MODELLING MIXTURE.
For M. V. R., Washington: Two
tablespoons salt, l tablespoon flour.
Mix thoroughly, add very little
water and cook over hot flame for
two or three minutes. stirring con-
stantly. You can tell by texture
when it is right.
Increase in same proportions If
more Is wanted. Hardens in three
Gays. Paint with water colors.
n X X X
PIE CRUST.
From Mrs. /. S. F., Chevy Chase,
Md
To Mrs. w. c. w. OF Washington,
who wants to make pie crust: The
best way to learn how to make pie
crust is to watch some one make
it, so if you have a friend whom
you think makes it especially we'll
why don't you ask her to invite
you for demonstration?
Although a New Highlander, the
type of crust I like best is the thin
Southern variety, which can be made
quickly and easily. My method is
to use the maximum recommended
quantity of shortening, one-third as
much as -four and about half
teaspoon of salt to IL cups flour
Lard is my choice for shortening
land If a pastry lard put out by a
Philadelphia firm is used the crust
makes itself'D. After sitting the
flour and salt into a bowl, slice the
lard into the -four $50 that it is
not just one large lump: next use
light, quick, circular motion of
the thumb against the tips of the
first two fingers to further break
down the size of the pieces of lard
and to mix it with the flour. After
a minute or two the Jumps will
seem to begin to get larger in
stead Of smaller and then it is
time to stop. Next comes the adj
dition Of water. I use all-purpose
flour and it usually requires al
least the recommended amount oil
water or little more, and the
water should be cold. Add the water
cautiously, mixing it in with a knife
Stop before the mixture quite pulls
together in a mass. Next, see il
by using your hands you can pal
it into a ball If there are still
too many crumbs left over, ado
just enough more water to hold il
together. For a two-crust pie, divide
and pat each half into a smooth
round ball. Now 1t is ready for
rolling.
In my experience, for thin pie
crust do not chill. before rolling
When the maximum amount of
shortening has been used, the board
may be heavily Toured without spoil
ing the crust. Pat the ball of crust
down to around about an inch
thick, flour the top generously and
start rolling. Again a light, quick
touch is the secret. Don't just roll
back and forth, but shift the direc-
ton of the rolling by short turns
of direction of the roller or crust,
so that the crust is rolled almost
perfectly round. After some expe-
rience you can judge just how much
flour to use for each of the family
pie plates. Of in the rolling one
side runs out beyond the desired
diameter and it is indented some
where else, cut off the extra piece
and place over the gulf and patch
it in the rolling process.) After
making pie crust several times a
feeling" for the proper consistency
develops and it seems very easy
Feeling apples enough for a pie is
a more time-consuming chore than
making the crust.