Evening star., 1951-09-03
NAPOLEONS.

Mrs. A. A., Hyattsville, Napo-
Icons: Double the recipe for puff
paste. Divide in thirds and roll
each third as thin as possible and
of equal size. Prick each sheet
with fork and bake in a hot
oven (450 degrees) until delicately
Drowned.
When cool, put together as three
layers. using the following cream
filling. Seven-eighths cup sugar,
1/3 cup cake flour, 1/3 teaspoon
salt, 2 eggs or 4 egg yolks, Q cups
scalded milk and l teaspoon
vanilla.
Combine the dry ingredients,
add the eggs slightly beaten and
also the scalded milk. Cook Is
minutes in a double boiler, STIR
ring constantly until thickened,
stirring occasionally afterwards.
Cool and flavor. For the frosting,
moiSten confectioner's sugar with
a little boiling water to make it
OF spreading consistency. Flavor
with vanilla and spread on the top
layer of the Napoleon. Mark the
frosting to cut the Napoleons into
slices IVA by 4la inches. Cut with
a sharp knife. Sometimes Napo-
Icons are sprinkled with powdered
sugar instead of being frosted.
Again the puff paste layers may
be put together with sweetened
and favored whipped cream. The
important thing about Napoleons
is the pastry which must be light
and tender.
Puff paste: One pound of butter,
l pound sifted pastry flour, n
teaspoon salt, and about "a cup
ice water. All ingredients used in
puff paste should be thoroughly
chilled. The work must be done
rapidly and the dough handled
lightly as little as possible. First,
wash the butter by placing it in a
mixing bowl, holding it under cold
running water, and squeezing and
pressing, preferably with the
hands until it is pliable and waxy,
after which it should be chilled
thoroughly before using. Sift the
flour twice, adding the salt at the
second sitting. Then mix to a light
dough with the water, adding
only enough to moisten thorough
ly. Form into compact ball with
out overworking and set aside for
20 to Is minutes. Roll out onto a
lightly Toured board into a rec
tangular shape and about "a inch
thick.
Now. place the washed butter in
the center of the lower half of the
paste and fold the upper half over
the butter, pressing the edges
firmly together and again roll out
to approximately one-fourth an
inch thick. Fold together in three,
as you would fold sheet of paper
to fit an envelope. Again press the
edges firmly together and place on
a platter. Cover with a napkin
wrung out Of cold water and chill
in the refrigerator (but not di-
rectly on ice) for about 20 min
utes. Now, place on board again
and repeat the folding, rolling and
chilling four times altogether, the
last chilling lasting about an hour.
The rolling out should always be
done in the opposite direction
from the last, so as to spread and
combine the butter evenly. Use for
any recipe requiring puff paste
such as pies, turnovers, dumplings,
or whenever a rich pastry is de-
sired.
FREEzERS.
From Mrs. A. H. p, Siluer Springs
I made mine work for me this
year! One cool day I got out
the French fryer and fried
chicken. fish, crabcakeS and pota-
toes. I then put them away to
use on hot days when I didn't
feel like French frying. Another
cool day while baking a fruit pie
(Which took an hour to bake), I
mixed up a cake and baked it
using the same gas. I already
had cake on hand so I iced it
with butter frosting (boiled FROST
ing isn't so good and put it in
the freezer. At the end of the
week had unexpected company
and used the cake and crabcakes
and chow mein which I had
frozen I often freeze leftovers
and they come in handy when
least expected. I hope some one
can use these hints.
X + 4 +
SEAFOOD?
(From o. j.. WdStinotonJ
I wonder if some wonderful
neighbors can help me with this
one? Where can / obtain ''alien
dolomites?" 1t is a delicious sea-
food which I ate once, but cannot
remember where.