FAVOURITE RECIPES

Wairarapa Times-Age, 14 March 1940, Page 10

FAVOURITE RECIPES

Ruff Puff Paste. I Sift Soz. plain flour with a pinch I salt. Cut fioz. butter into pieces the sizze o£ a walnut, add to flour without breaking. Make a we,ll in middle, add about 3 cup ice cold water gradually and A teaspoon lemon juice. Form into a stiiT paste without breaking up the butter. Roll out into a long sheet, fold in three, press the ends so as to retain any air between folds. Turn pastry and roll again. Repeat this .process four times, allowing the paste to rest for 15 minutes between each roll. The object of Keeping paste cool is to have butter mid flour in layers the same as puff, pastry. Roll oul tliinl.v ami use for pies, tartlets, and turnovers. Cornflour Pastry, Suitable for Flans. Silt 3oz. cornflour, -ioz. plain flour. i flat teasiioop baking powder, pinch salt, Boz. castor sugar. Rub in 4oz. shortening with fingertips and form into a dough with 1 teaspoon lemon juice, 1 egg-yolk, and about I tablespoon or just a little more ice cold water. Use same method as short pastry. Cheese Pastry. Sift fioz. plain flour, salt, and cayenne to taste. Rub in 4oz. butter or other shortening, add Goz. grated cheese (dry). 2 egg-yolks mixed with J teaspoon lemon juice and about 2 dessertspoons cold water. Form into a still dough, knead a little, then roll out. and use for biscuits, straws, etc. Short Crust Plain. Sift Coz. plain flour with a pinch salt. A teaspoon baking powder, and 1 teaspoon castor sugar. Rub in 4oz. butter with tips of lingers, then form into a dough witli 1 teaspoon lemon juice and about cup ice cold water. Knead a little to smooth dough, then i roll out arid use. For a richer paste, use Goz. butler instead of 4oz. omit baking powder, add I egg-yolk ana about i tablespoon ice cold water. Omit sugar if savoury pastry is needed.