PATTYPANCRAFT

Hauraki Plains Gazette, Volume 52, Issue 3281, 28 June 1943, Page 2

PATTYPANCRAFT

MAKING THE SHORTCRUST A GOOD CAKE MIXTURE RECIPES WORTH TRYING Pattypans are as a rule used for patties, small meatpies, small cakes and any cookies which are not cooked in gem-irons; these last may indeed ■be classed with pattypans, though they are of iron which holds heat longer than tin. To make the shortcrust: Sift together 1 cup flour, 1 teaspoon bakingpowder.and pinch of salt, then rub in 3 dessertspoons fat or butter, using finger-tips and rubbing till mixture is free from lumps; add 2 tablespoons water gradually, make into very stiff dough, turn on to floured board and smooth over. Roll out thinly, stamp into rounds, line pattypans and put £ teaspoon of jam on each.

For the cake mixture: Cream 3 dessertspoons of buttei' and 3 tablespoons sugar, add 1 egg (well beaten) gradually, then £ cup milk and a few drops of essence, stir in 1 cup flour sifted with 1 teaspoon baking-powder and stir lightly till blended. Put 1 teaspoon of the mixture into each lined tin, ornament with strips in fancy shapes made from scraps and bake 20 minutes in moderate oven. Cool on a sieve and serve on a d’oyley. These instructions apply largely to most pattypan cakes. Tarts cooked : without fillings should be pricked with a skewer before cooking, to prevent them rising in centre. Pastry for custard tarts should first be brushed with egg-white.

In making meat-pies cut tender meat into dice, add water, salt and pepper, cover and bake. For fruitpies water need not be added as the sugar and juice provide enough liquids. Small cakes.—One tablespoon butter, i cup sugar, I cup golden syrup, i cup milk, 1 egg, 1| cups flour, 3 teaspoons ginger, 2 teaspoons cinnamon, 1 packet mixed spice, 1 teaspoon bicarb, soda, h cup boiling water. Cream butter and sugar, beat egg well and add; stir in syrup or treacle gradually, then the milk. Then mix in dry ingredients with soda dissolved in boiling,water and added lastly.' Put into gem-irons or pattypans and bake 10 to 15 minutes in quick oven.

Devilled Lamb Pies.—Two cups of finely-minced cold cooked lamb, Fib. flaky pastry, £ teaspoon .Worcestershire sauce, 1 dessertspoon chopped onion, 3 cup brown sauce, i teaspoon curry-powder, i teaspoon . chutney, pepper, salt. Combine mince, sauce, peeled and chopped tomato, onion and seasonings; roll pastry thinly. Line patty-pans, fill with lamb mixture, moisten edges and cover with rounds of pastry. Glaze with milk or egg and cook i hour in hot oven.

Little Rummy Cakes.—Three eggs, 1 cup sugar, 2?. cups s.r. flour, butter, 4 dessertspoons milk, i cup mixed fruit (if liked), 1 dessertspoon rum, pinch of salt. Cream butter with half the sugar. Beat egg-whites to stiff froth, add rest of sugar, then yolks one by one, beating well. Add to creamed butter and sugar, add salt, milk and flour and bake in cake containers. The cakes may be iced with warm, icing.

Curried Lamb Pies. —One teaspoon finely-minced onion, 1 dessertspoon fat, 1 dessertspoon flour, 1 cup stock, 1 teaspoon curry-powder, 1 cup cubed cooked lamb, i apple (diced), 2 tablespoons coconut, ilb. rough puff pastry, salt, pepper. Melt fat in a saucepan, add onion and brown lightly. Add flour, curry and seasonings and cook 2 minutes. Pour in the 'stock, stir till mixture boils and thickens, then add lamb, apple and coconut and allow to cool. Line pattycases with pastry, add a spoonful of curried lamb, glaze edges and top with pastry. Make a small hole in centre of each pie, glaze with egg and milk and bake in upper half of a hot oven (temp. 450 deg. F.) 15 to 20 minutes.