About Pastry

New Zealand Listener, Volume 30, Issue 765, 19 March 1954, Page 22

About Pastry

Dear Aunt Daisy, Would you please, through The Listener, give me some advice on pastry making, both short and flaky? I am a new hride and a farmer's wife, and am not having the success I would like with my fruit and meet pies. Please tel! me whether I should have the fruit or meat cald or hot. as I believe this makes a difference "New Britle,". Huntly. Take 1 Ib. flour, 2 Ib. fat, preferably butter, Y2 teaspoon salt, level tablespoon lemon juice; work in the ordinary way with enough cold water ta requisite consistency, roll out once. Wrap up in piece ef greased paper and put away on shelf. This is to done in the cool of even- =? =

. Next day, ro ice and there 1s your pastry ready to be put on the pie. Don’t put any pastry over hot meat or truit-this makes it soggy; and always prick a tew holes to let steam escape, or use a pie funnel. For meat pies it is best to cook the meat first, in a shallow pan, and then transfer it to a deep piedish and let it get cool or cold. Braize the steak and kidney in a very little dripping, then cover with warm water and simmer slowly with the lid on, till the meat is tender. Remove meat to piedish and make gravy, thickening it a little, and pour it over the- meat; let cool To make flaky pastry: One pound butter or margarine, 1 Ib. flour, enough cream of tartar to cover 6d, water to mix. Cut butter up the size of walnuts and mix in flour, salt. and cream. of tartar, roll out and fold like sponge roll. Let stand a little while and roll out twice more. It is then ready for use. For pastry with vinegar, try: Quarter pound dripping. Cream this and add 2 teaspoons vinegar. Whip well. Add 1 large cup flour, 1 teaspoon baking powder, and milk to mix.