DANISH PASTRY STARS (continued)

flour mix and add yeast mix, combine thoroughly. Chill until firm;
turn out dough on lightly floured board.

Roll out to 15x25-inch rectangle; cut into 15 five-inch squares.

Spread each square thinly with marmalade, raspberry jam, or

whatever you like. ( Mixture of brown sugar, cinnamon, nutmeg
and chopped walnuts is nice.)

Fold one side of square over to centre, then the other side.

This makes a flat tube. Slash one side of tube to within 1/3-inch
from other side and then form into a circle, to form a 6 point
star. Place on cookie sheets; chill 1/2 hour. Brush with slightly
beaten egg. Bake in hot oven, 450 degrees, until golden (7 to

10 minutes.) When cold, ice with stiff icing.

FAVORITE PASTRY RECIPE Mrs. A. G. Blair
2c. flour 2/3 tsp. salt
1c. Crisco (Recommend 1 1/2 tsp. white sugar

Crisco, as this works 4 Tbsp. water

best)

Sift flour. Add salt and sugar. Cut in Crisco until pieces are
size of peas. Add water, mix until dough holds together. Form
into ball, halve and roll each out to 1/8-inch thickness. Fill
and bake as directed in filling recipe.

I bake 30 minutes at 350 degree oven, as sugar browns the
pastry quicker.

This is our favourite Sunday dinner dessert.

RHUBARB PIE June Thornton
3c. rhubarb 1 tsp. vanilla or almond

1c. sugar extract

1 Tbsp. flour 2 eggs, or 2 yolks, well beaten

Pour boiling water over rhubarb which has been cut up fine.
Let stand for a few minutes, then drain well.

To this add next four (4) ingredients. Pour into unbaked pie

shell and bake 10 minutes, at 450 degrees, and then 15

a at 375 degrees. Use egg whites for meringue - if
esired.

-35- Port Coquitlam, B. C.