Magic Baking Powder Contains No Alum 19

PASTERIES AND FILLINGS

CHOPPED PASTRY

1 teaspn. salt
1 scant cup of ice-water

5 cups pastry flour
1 cup butter
1 cup lard

Put flour, salt and shortening in chopping tray;
chop all together till shortening is thoroughly
mixed with the flour, then add water gradually and
continue chopping. When well mixed, turn the
paste on to a floured board; roll lightly into a
flat piece, fold and put away on ice. When hard
use the same as puff paste. It can be used as
soon as mixed, but will not be so good as if al-
lowed to stand.

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SHORT PASTE (SWEET)

1 egg

14 cup ice cold water,
more or less

1% teaspn.
Magic Baking Powder

3 cups flour

14 teaspn. salt

1 cup butter or half but-
ter and half lard

2 tablespns. sugar

Rub shortening into flour—make a well in mix-
ture, put in sugar, egg and cold water in which
baking powder has been stirred. Mix thoroughly
and make smooth dough—put away to chill and it
is ready for use.

The above is excellent for lining patty pans
for tartlets.

PUFF PASTE

1 egg yolk
1 tablespn. lemon juice
Ice cold water

4 cups flour
2 cups butter
1 teaspn. salt

Rinse mixing bowl with boiling water and then
with cold. Half fill it with cold water. Wash
butter in this, working it with the hands until
it is light and waxy.

Divide butter into three equal parts and put
it in ice water. Put egg yolk, lemon juice into
measuring cup and sufficient ice water to fill the
cup—then add an extra 4% cup ice water to make
in all 14% cups wetting.

Mix together flour and salt. With the hands
rub into the flour 144 of the butter. Make a well
in the flour and pour in the cold liquid (taking

care that there is not too much liquid or the

paste will be too soft).

Stir quickly and vigorously with a knife until
the paste is a smooth ball.

Turn out onto floured board and roll out paste
very lightly, starting at the centre and rolling out
to the edge. The balance of the butter is put on
the paste in small pieces, dotting all over the
surface. Fold first the upper and then the lower
edge of the paste into the centre—fold one side
and the other to the centre, and roll lightly away
from the centre until 44” thick—fold the ends
toward the centre, making folds as before. Roll
and let stand 5 minutes. Repeat this several
times and put away to chill until ready for use.

MAGIC SIMPLEX PASTRY
1 cup boiling water
2 cups shortening
6 cups bread flour

2 teaspns. salt
2 teaspns.

Magic Baking Powder
Pour boiling water over the shortening and

beat until creamy. Cool and add sifted flour, salt,
and baking powder. Mix to a soft dough.

Chill thoroughly before rolling.
Allow 10-12 minutes per shell in oven at 450° F.
Recipe makes 4 shells.

This pastry is very easy to prepare. It can be
kept in the refrigerator for a period of 1-2 weeks
and portions taken as pie crusts are required.

This recipe embodies the advantages of both
short and flaky pastry.

LEMON CURD

2 egg whites
1 tablespn. grated stale
bread crumbs

1% |b. butter

1% |b. loaf sugar

2 lemons, juice and rind
3 egg yolks

Into a clean enameled saucepan put the butter
and sugar, let stand near fire until sugar has dis-
solved, then add juice of lemons. Take egg yolks
and egg whites, beat well together with lemon
rind and bread crumbs. Stir this into butter and
sugar mixture and boil gently for 20 minutes.

Put into jars, let cool, seal and it is ready
for use.

APRICOT CURD

4 Ib. dried apricots
1 lb. sugar
1% Ib. butter

Soak apricots in cold water over night; stew
in a little water and pass through a sieve. When
cool, add sugar, butter and eggs, well beaten, and
the lemon. Mix all together and put in a jar.
Place jar in a pan of boiling water. Bring to the
boil and stir one way till it is the consistency of
thick cream. Put in small jars and seal.

4 eggs
Rind and juice of 1 lemon

ALMOND CHEESE CURD

% lb. butter % |b. cake crumbs

1% lb. sugar 14 Ib. ground almonds

4 eggs ‘
Cream butter and sugar, adding the eggs two

at a time, and stir in the crumbs and ground
almonds.

CHEESE STRAWS

4 lb, butter
1 teaspn. salt
Dash of cayenne

1 cup flour
1% lb. grated cheese
(old)

Mix together flour, salt, cayenne and cheese;
mix in butter; work to a very smooth paste, suf:
ficiently stiff to roll; add a few drops of milk if
necessary. Roll out very thin and cut into narrow
strips. With well greased paper line a shallow
pan, lay the straws in and bake about 10 minutes
in moderate oven. They must be straw color and
very crisp. If they are allowed to brown, there
will be a bitter taste.

Serve

Have straws about 4” long and put about 6
through one of the little rings, and the straws
should stand up as little sheaves.

Or they may be piled on a plate like a wood-
pile.

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