CONCERNING PASTRY.
Lard makes excellent pastry, but some people find it too rich. A little lemon juice added to the water used for mixing takes away the taste of the lard. If pastiy is mixed too wet it is tough and not crisp.when cooled. If mixed too dry it is difficult to roll properly and breaks very easily when cooked. Pastry made with baking powder should be put into the oven as soon aa possible after adding moisture, or the force of the baking powder will have spent itself and the pastry will not rise. '
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Shannon News, 24 September 1929, Page 3
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95CONCERNING PASTRY. Shannon News, 24 September 1929, Page 3
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