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THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

-: PIES and PASTRIES :

PATTY SHELLS

4 Cups (1 pound) sifted flour 14 Cup Ice Cold Water
1 Level Teaspoon Salt 2 Cups (1 pound) Butter

Keep all ingredients and utensils ice cold.

Sift flour, add salt, cut into this mixture 1/7 cup (4 ounces) butter,
add just enough water to make the paste hold together. Knead
lightly and quickly. When smooth roll out about 16 inches square
with a thickness of about 14 inch. Place remainder of butter -
previously divided into 7 or 8 pieces each about '4 inch thick - on
centre of lower half of paste. Fold upper half of paste over butter,
press edges firmly together, roll out lighly into rectangular shape
about '4 inch thick. Fold right side over, left side under. Roll
again, repeating the folding and rolling process seven times al-
together. Put paste in wax paper. Keep in a cold place overnight
at a temperature of not more than 450°F.

To Make Patty Shells for Chicken, Etc.

Roll paste about 14 inch thick. Cut enough circles to allow one
for each shell. Cut a similar number using a doughnut cutter of
the same size. Place circle without centre evenly on each com-
plete circle, press lightly to make them stick together. Bake in
hot oven 425°F about 25 minutes. Turn top off. Bottom on low
as soon as pastry is put in oven.

To Make Smaller Patty Shells
Use a cutter about 2 inches in diameter. Roll paste 1/12 inch
thick. Temperature 425°F. Time about 10 minutes.

Mrs. J. Norris.

SAND TARTS
', Cup of Shortening 4 Teaspoons Baking Powder
1 Cup Sugar 2 Cupfuls Flour
3 Eggs 4 Cup Pecans
3 Tablespoons Milk 2 Teaspoons Cinnamon

Cream the shortening and sugar, add the eggs and milk. Sift two
cupfuls of flour and the baking powder. Roll out very thin, dust
with the sugar, cinnamon and nuts, Bake fifteen to eighteen minutes.

‘ Florence E. Rice ©

PINEAPPLE PIE

Put half a pineapple through the meat chopper (or use canned pine-
apple.) Beat the yolks of two eggs stiff, stir into them a cup of
sweet milk, a tablespoon melted butter and a cup of sugar. Last
of all add the pineapple cut very fine and bake immediately in an
open crust. Make a meringue and cover pie, returning to the oven
long enough to brown. Florence E. Rice

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