Household Hints.

King Country Chronicle, Volume III, Issue 169, 1 July 1909, Page 4

Household Hints.

How to Make Pastry

The chief things to observe in making good pastry are that all the utensils should be clean and free from dust, that the flour should be perfectly dry, and the butter, lard, or dripping perfectly fresh. Finely chopped suet is a very economical substitute for butter, but this kind of pastry should always be served hot.

When mixing the paste, add the water gradually, working it together with a wooden spoon,and kneading until quite smooth. A cool hand and a light touch are very essential to ensure good pastry. If possible a marble slab is better than a board for rolling out the pastry. Rich, light pastry must be quietly made and quickly baked; if allowed to stand too long before putting it into the oven it becomes heavy. To make puff paste take one half pound butter and one half pound flour, and work the flour into a smooth paste with one fourth pint of water, mixing with a knife. Roll out to an inch in thickness; break two ounces of butter into small pieces.lay on the paste, sifting some flour over; fold the paste, roll out again, using another two ounces of butter with flour as before, repeating twice more until the butter is all used.

Flour both rolling pin and board, to prevent sticking, and be sure the oven is quite hot before putting in the paste. It is wise to put in a small piece of paste to test the heat. About twenty or thirty minutes is the average time, accrording to the thickness of the paste. An economical pastry is made by rubbing one half pound of butter lightly into one and one quarter pounds flour. Mix smooth with waster, and roll two or three times. If used for fruit tarts mix in two tablespoonsful of finely sifted sugar before adding the water. Or allow six ounces of clarified dripping to one pound of flour, and mix with one half pint of water, treating as above.

Fish and Potato Pie. —For this take six large potatoes, one pint and one cupful of milk, one- large taulosnoorfui of butter a small slice of onion, one pint of cookeu <:o':::.-h. salt, pepper. one larg-- ta: '....-; '.;:.ful dour, i'aro tr.e potatces a.-.-: :■-;;. era::. e:l tre water, mash light a:/; :'::.•■. And ?a:t arc: pepper, one ta; ■.••.-: cc: u: e: nutter and a runful of n■:..•: wr.:<m r.as a.roauy come to a ':.'•::. 'Vat tnorougmy. an.'J invert on a :.■ ". <::-::. In '■•}> the reshould then : : i.oured in. i ;rst. :n the preparation, i.oii the mill: with onion. Ml:-: the dour and nutter together, and when well mixed acid two taidespoonsfui "i the hot mid:: stir aii into the hoi ling milk: skim out the onion, add the fish, and cook ten minutes. Season with pepper.