as mixing only enough to make flour hold together.’
until all flour has been mixed in separate portions. Wrap in

“Plain paste

ie 2% cups sifted cake flour
2-3 cup cold shortening

--¥% teaspoon salt | |
1-3 cup cold water (about)

Sift flour once, measure, add salt, and sift again. Cut
in shortening until pieces are’ about size of small peas. Add
water, ‘sprinkling small amount over the flour mixture and

waxed paper. Chill thoroughly. Roll out on a lightly-floured
board using a light, springy touch. Bake in.a hot oven (450 deg.
F. ) for about 15 minutes.

ah Flaky Pastry
3. cups flour % cup. shortening
% teaspoon salt % cup butter

' Sift and measure flour and then sift again with salt. Add
cold shortening and blend it in well. Add about one-half of
the butter. Cut into the flour mixture until butter is in tiny
pieces. Mix with ice-cold water until the dough is dry and
soft. Roll out dough into a rectangular shape on floured board
and spread with half of the remaining butter. Roll up like a
jelly roll and roll out once again, then spread with the re-
maining putter and roll up again. Wrap in waxed paper and
- place in refrigerator to cool for several hours.

te Roll out to % inch thickness and cover outside of in-
i ‘verted. pans. Prick with fork and bake in a hot oven (400 deg.

bi F.) until a delicate brown.

| Brides” Pastry

1 cup shortening _
of cups flour, measured
after sifting 7 |

% teaspoon soda —

2-3.to 3-4 cup sour milk

1 teaspoon salt
: Sift flour, salt and soda and cut in the shortening. Bind
: together with sour milk. Chill before rolling. |
_ This easy-to-make pastry is delicious for berry pies. The

2 ee recipe won a prize for Mrs. M. V. Edwards, 5634 Ross Street,

Continue —

ae making is an old-fashioned art but there are many
modern twists that you can give it. The fact that even good
King Arthur and his Knights of the Round Table are supposed |
to have eaten pie is no reason why you should let it appear on :

the table always in the same style. After you’ve mastered the
art of making good plain pastry try your hand at puff pastry, —
flaky pastry, hot water pastry and then, too, aks some of the

newer commercial product pastries, .

The secrets of a perfect crust are fine ‘Sniptedierttis proper
proportions of flour, fat and liquid, skill in handling and cor-
rect baking. Handle the dough as little as possible, just rub-
- bing in the shortening quickly and lightly until all the par- |
ticles of fat are coated with flour, then adding the liquid a drop
or two at a time. Mix the dough until it can be shaped into a
ball. A pie blender is a fine utensil, but there’s something
about using your fingers for the mixing that enables you to
tell “by the feel” just how soon the ingredients are blended
sufficiently. »

When baking a pie shell without. the filling, prick the
crust with a fork many times before baking, and that will keep
the shell from blistening. :

ie co fOr Water Pastry — oo)
1 eup shortening | 1 teaspoon baking powder
% cup boiling water % teaspoon salt —
2% cups sifted pastry flour |

Add boiling water to shortening and beat nt. the short-
ening is dissolved. Heat it slightly if necessary. Add flour,
sifted with baking powder and salt. Beat well and chill thor-
oughly. Rol, bake as for plain pastry. é

Puff Pastry
2 cups butter (1 pound)
‘1 (about) cups ice water

3% cups sifted flour
1% teaspoons salt

Mix and sift flour and salt, and cut in % cup butter until
evenly mixed in quite coarse particles; add ice water in small
amounts to dry ingredients, stirring with fork and tossing
aside pieces of dough as soon as they are formed. Turn out
on a lightly-floured board and knead about 5 SNE -ehill
thoroughly.

Cream remaining butter until soft and smooth, and chill;
divide dough in half and roll each into rectangular sheet %
inch thickness. Roll butter on lightly-floured board into rect- |
angular shape and place between two sheets of dough; press

edges together. Fold opposite sides to make three folds, one

over and the other under, and press edges together; fold other
sides in same manner and chill about 1 hour. Pat dough
straight with fold, then make quarter turn and pat again; roll
as directed; roll again in thin sheet, lifting paste to make sure
that it doesn’t stick to the board; then fold and chill thoroughly.

Repeat rolling, folding and chilling of dough three more
times. If you are not going to use the paste at once roll it in
waxed paper and store in refrigerator; when ready to use, roll
¥% to 1-3 inch thick, cut as desired and place on baking sheet

‘rinsed with cold water.and thoroughly drained. Prick shapes |

and chill. Bake in a very hot oven (450 deg. F. to 500 deg. F.) |
for about 7 minutes, or until paste has risen its full height; |
then reduce heat to about 350 deg. F. and continue baking for |
~10 to 20 minutes or until the pastry is delicately prowned:; Turn
it canine Makes. about 3% dozen fancy panier ere