Good Pastry

Radio Record, Volume II, Issue 31, 15 February 1929, Page 12

Good Pastry

[HIS is the time we see fruit tarts and tempting-looking cold meat pies on the sideboard. Methodical housewives set apart one special day in the week for pastry-making. It is snore economical and saves many rather trying hours in the hot {tchen on a summer day. First, it is important to haye all your cooking utensils cold and dry, A marble slab for rolling gives better results than a board, and a glass rolling pin is preferable to the old-f hioned wooden ‘ohe. Now try this recipe for neat-pie crust. Finely sieve 4lb. of flour ‘uto a cold busin and break up into it. 802, each uf butter and lard. Make a well in the centre of the aixture, dropping therein hnlf a teaspoonful of lemon juice and sufficient cold water to make u paste. The colder the water is. the better will be your pastry, so if you have it, pop in.a imp of ice before using. Now roll out the pastry and fold in three. Do this quickly three times, so that you get as much air as possible in the folds. ‘This helps to make it light. It is now ready for the pie dish, and remember that meat chusts should be half-an-inch thick, Brush over with yolk of egg and buke in a quick oven. Using Up the Trimmings. No matter how .arefully you weigh up your ingredients, there is always a certain amount of pustry left over on pie-making day. IL:cre is one of several different ways of using it -fip. Roll out the trimmings to a thickness of tin., and sprinkle all over a fine luyer of parmesan cheese. Furl up the pastry without disturbing the cheese and cut into fingers. Place on tu greased baking tin and cook in a hot oven until a pale brown. These, when cooked, will be cheese straws. Let them cool off and then store away in q biscuit tih; you will be glad of them for the next emetgency supper.