HOME SCIENCE SERVICE

Gisborne Herald, Volume LXVI, Issue 20078, 26 October 1939, Page 12

HOME SCIENCE SERVICE

PASTRY SECRETS

PICK A COOL DAY To make good flaky pastry one must pick a cool day and have the shortening firm, and the water cold. The pastry should be handled as little as possible so as to keep it cool. It is very handy to have a marble slab to roll it on. If the shortening is soft it works into the flour and has no chance to flake. Flaky pastry is always better made a few hours before baking. If it is cooked as soon as it is made it is apt to shrink. It should be cooked in a hot oven. Margarine makes very good pastry as it has not the water in it that butter has and the less water in pastry the better it flakes. FLAKY PASTRY :;lb. flour. » Jib. shortening. i level teaspoon cream of tartar. Salt. Cut up half shortening into small cubes and add to flour. Mix with as little water as possible. Roll out and dab the other half of shortening over this. Fold up and roll out again, then fold, and the pastry is ready for use. Roll into required shapes and bake in a quick oven, SIMPLE SHORT CRUST Beat two tablespoons of good dripping to a cream with half a teaspoon of vinegar, then add half a small cup of milk, one cup of flour and one teaspoon of baking powder. Turn on to a board and roll out. Useful for fruit crusts or meat pies. Bake in'a moderate oven, 400 degrees. SWEET SHORT CRUST Jib. flour. 2oz. sugar. 2oz. butter. 1 teaspoon baking powder. Milk. Salt.

Rub the butter into the flour, add sugar and mix with milk. Roll out as required and bake in a moderate oven, 400 deg. g, POTATO CRUST Rub three tablespoons of butter into Alb. of flour, add two teaspoons of baking powder and stir in Alb. of .cooked and sieved potatoes.' Add enough water to make into a stiff dough. Roll out and use as short crust for any savoury pie. COCONUT PUDDING 1 coconut or Jib. coconut: jib. dripping. 2 eggs. teaspoon mace. ] nutmeg. 1 dessertspoon sugar.

(By Margaret Ambridge)

Line a dish with short pastry, grate coconut and mix it well with dripping (when melted and well beaten with the spices and eggs). Pour into a dish and bake for one hour in a moderate oven, 375 deg., top off. bottom low.

CURRANTY HONEY TART Short pastry. 4 tablespoons honey. 4 tablespoons breadcrumbs. 4 tablespoons currants. Juice of one lemon.

Roll out the pastry about .‘in. thick. Grease a strong large meat plate and cover with pastry. Put honey into a small pan with lemon juice and warm through. Add breadcrumbs and currants, mix all thoroughly and spread over the pastry. Cut any oddments of pastry into long strips, twist and lay in a lattice-work over the tart, pressing the ends into the sides, and bake in a good oven for half an hour, 400 deg. SAGO MERINGUE

iLine a pie-tin with puff pastry and bake. When cooked spread thickly with raspberry jam. Boil enough sago to make two cupfuls and add sugar. Add two beaten egg yolks and cook slowly in the oven for 25 minutes. Spread more jam on top, add meringue made with two beaten egg whites, two tablespoons of sugar, and put back in a slow oven to set. BISCUIT PASTRY A lb. butter. ■Alb. flour. 2oz. sugar. \ teaspoon baking powder. 1 egg yolk. 1 teaspoon lemon juice. 1 tablespoon water. Salt.

Cream the butter and sugar, add egg yolk and water, then flour. Roll half out and spread with the mixture given below, then cover with the other half of the pastry. Bake in a moderate oven, 400 deg„ top off, bottom low, for half an hour.

Raisin Filling.—Alb. seedless raisins; 1 tablespoon brown sugar; 1 tablespoon melted butter; i teacup chopped walnuts; juice of lemon and orange; 1 dessertspoon cinnamon. 1 Mix all together. DIGESTIVE SHORT PASTRY 4oz. flour. 2oz. ground rice. 4oz. butter. 1 teaspoon baking powder. Salt. 1 egg. Water.

Rub the butter into the flour, whisk egg, and add enough water to make a dough of proper consistency. Then roll out and bake as, usual. >