138 British Columbia Women’s Institutes

DAFFIES
2 eggs unbeaten V4 tsp salt
Ye cup shortening 2 tsp baking powder
34 cup sugar Y cup blanched almonds coarsely
2 cups flour chopped

Blend shortening and add eggs, beating to a cream; add sugar and beat
again. Stir in flour sifted with salt and baking powder. Mix well. Roll as
for pastry tarts to about 44-inch thick and line small deep muffin tins. Fill
cavity with 1% tsp. jam to which has been added the chopped nuts. Bake
in a quick oven 15 minutes.

FLAUNS (Parisian Tarts)

Stew fresh fruit of any kind for a compote, that is, it should be sweeter
than for fruit sauce, but not like preserves. Make a plain crust and line
pie plates, cover them thickly with the stewed fruit, and bake without an
upper crust. Have some puffed paste, cut it with a heart-shaped cutter and
bake the hearts separately in a hot oven on a baking tin. When the Flauns
are cold and the paste cooled after baking, brush over tops of tarts with
the beaten white of an egg, then place a heart of paste over each part of
tart to be cut for each person. ‘The points of the hearts are to be turned
to the center of the tarts.

PLAIN PASTRY

2 cups flour %3 cup shortening

I tsp salt 5 tbsp cold water

1 tbsp lemon juice
This recipe makes 2 crusts. Sift the flour and salt into a mixing bowl. Cut
in % cup shortening until fine as corn meal. Cut in the second % cup
shortening until size of peas. Mix lemon juice and cold water and adda
spoonful at a time, just enough to hold the dough together. Gather
together in a bowl. Wrap in waxed paper and chill before rolling out.
The flour absorbs the liquid during this chilling process and you have
a flakier crust. Divide the dough in two. Press the pastry into a ball and
flatten lightly. Roll from the centre with ight, quick motions to Y-inch
thickness. Fit pastry loosely into pie plate, leaving about 92-inch overhang.
Fold under edges and flute. Prick the shell well with a fork and bake in
a 450° oven for 10 to 12 minutes. If filling is to be baked in the single
crust, don’t prick it.

CRUMB CRUSTS

You can use graham wafers, vanilla wafers, gingersnaps, rusks, chocolate

wafers, or corn flakes. ‘The chocolate wafers and gingersnaps require less
shortening and no sugar. Roll out 1% cups crumbs fine. Add 14 cup
sugar for graham wafers (2 tbsp. for 3 cups corn flakes). Add 14 cup
melted butter or margarine (6 tbsp. if you are using gingersnaps, 3 tbsp.
for chocolate wafers). Press the crumbly mixture into a 9” pie plate forming
smal] rim. Bake at 375° for 8 minutes. Cool before filling.