Evening star., 1949-02-09
DANISH PASTRY:
STAINS.

(From Mrs. r. A. w.. WaShingtonJ
For M. S. G., Danish Pastry:
The recipe appeared in the Oc-
toher issue of Good Housekeeping
in the Cooks Heaven" column.
I have not yet tried it but feel
sure it's what you want because
of great amount of shortening
added after the dough has been
set"
Setting the dough: One cup
scalded milk, l package dry or
compressed yeast, "A cup luke
warm water, y cup granulated
sugar, l teaspoon salt. "a cup
shortening, 2 eggs. "A teaspoon
vanilla extract, Y teaspoon lemon
extract, "a teaspoon mace. 3h
cups to 4 cups sifted all-purpose
-four.
Heat milk in saucepan until
skim forms on top. Sprinkle
or crumble compressed yeast on
lukewarm water Let stand 10
to Is minutes. Meanwhile, put
sugar, salt, shortening in large
bowl. Pour in milk. Stir until
shortening is melted. When luke
warm, add eggs. and with fork
beat slightly. Then. stir yeast,
add. Next, add f1avorings and
mace. Add cups of flour, stir
smooth. Stir in enough of the
remaining flour to make soft ball
+ that can be handled easily. Cover
bowl with clean towel. Set to
rise in warm place 80 to IS de-
grees F. until double in bulk.
For f1akiness: One cup shorten
ing. Let shortening soften at
room temperature. When dough
has doubled in bulk. roll out on
Toured board, pastry -cloth-cov-
cred, with stockinette-clad rolling
pin, to square "a Inch thick. Dot
dough with p shortening, leaving
2-inch border. Fold dough in
halt; press edges together firmly.
With rest of shortening, dot
dough, leaving pinch border.
Fold in half crosswise; seal edges.
Roll dough into square h-inch
thick; fold in half, then in half
crossWise. Repeat rolling, as de-
scribed in the sentence above,
three more times. Place dough in
creased bowl; cover, let stand 20
minutes. Then proceed as below.
Shaping, filling, baking One
egg. 2 tablespoons granulated
sugar, y cup chopped. unblanched
almonds. Roll dough q inch
thick. Cut; fill if desired: shape
as below. Place on cookie sheet;
let rise half way; brush with egg
combined with sugar. Sprinkle
! with nuts. Bake in 500 degrees F.
very hot) oven 8 to 10 minute
until nice golden brown.
Pastry. snaiIs. rings, figure
eights - Cut dough in strips s
inches by "a inch. Holding one
end, twist each strip. Shape int
coil on baking sheet. After Letting
rise. place spoonful of filling in
center. Or shape into rings or
eights.
Followers - Cut dough into s.
inch squares. Place spoonful of
filling in center of each. Fold
two opposite corners to overlap
at center: press to seal. "a. I.
PinWheeIs-Cut dough Ia. .a-ineh
squares; make q cut from each
corner, almost to center. Place
spoonful of filling in center of
each.@Fold alternating points to
center; press down. =
The finishing touch: Two ia
blespoons white or dark sirup, q
tablespoons butter or margarine.
Simmer sirup and butter together
3 minutes. stirring. Brush on
warm pastry. If desired, drizzle
on confectioner's sugar glaze.
made by combining y cup sifted
confectiouer's sugar and about
teaspoon water or rum. Makes 2
dozen.
Fillings-Almond filling: Cream
together "a cup butter or mar
garine. u cup granulated sugar.
Add l egg, y cup "a pound
almond paste. q teaspoon almond
f1avoring. blend.
Cheese filling: Combine egg
yolk, slightly beaten, l cup G2
pound cottage cheese, y cup
granulated sugar. q teaspoon va
nilla. l teaspoon grated lemon
rind.
Jam filling: Use any jam, Just
as Is.
- l.