EDITH ADAMS’ 12tH ANNUAL PRIZE COOK BOOK 75

PASTRY

PLAIN PASTRY
134 cups cake flour OR
1% cups pastry flour
% teaspoon salt
1 teaspoon baking powder
4 tablespoons lard
2 tablespoons butter
1% cup ice water
Sift dry ingredients together. Cut in
shortening until] it is about the size of
cornmeal. Add water slowly and use as
little as possible. As soon as dough will
hold together, stop handling it. Chill if
possible. Roll out gently. Bake shells
in a 425 degrees F. oven for 12 minutes.
Bake fruit pies at 425 degrees F. for 15
minutes, then reduce temperature to 350
degrees F. until fruit is cooked—about
30 minutes longer.

HOT WATER PASTRY

‘4 cup lard

% cup boiling water

1% cups sifted flour
4 teaspoon baking powder

4 teaspoon salt

Place lard in bowl and pour boiling
water over it. Beat together until cold
and creamy. Chill if possible. Sift dry
ingredients together. Combine the two
mixtures and stir until they form a smooth
ball. Chill. Roll and bake.

PASTRY FOR MINCEMEAT
3% cups flour
2 teaspoons baking powder
14 teaspoon salt
1% cup lard
1g cup butter
1 teaspoon fine sugar
1 egg
Very little milk (2 tablespoons)
Sift the flour, baking powder and salt.
Rub in the lard. Mix the butter and
sugar with a very little milk (about 2
tablespoons). Add beaten egg. Beat well.
Pour this mixture onto the first mixture
and mix to a very stiff paste. Add more
milk if needed. This should be now ready
to roll.
Mrs. J. Polonich, Vancouver, B. C.

BISCUIT CRUMB PASTRY
2 cups fancy biscuit crumbs
2 egg whites
1 tablespoon milk
Roll down biscuits into fine crumbs.
Add beaten egg whites and milk. Blend
with the hand. Spread over pie plate.
Bake pie shell in moderate oven for 15
minutes.
Mrs. F. D. Ellis, 1768 Argyle Avenue,
Hollyburn, West Vancouver, B. C.

Lan

FOOLPROOF PIE CRUST
1 cup flour
1 teaspoon baking powder
YZ teaspoon salt
Scant % cup lard or shortening (if
butter used, omit salt)
1 egg
1 tablespoon milk or water
Sift the first three ingredients and work
in the shortening as for an ordinary crust.
Break in the egg and mix. Add milk
or water gradually until the crust is the

right consistency for rolling. Roll as
usual.
“And that’s all there is to it. As far

as I know this is the one and only fool-
proof crust. It does not become soggy
with fruit juice as ordinary crusts do and
it can be patched if it breaks in the roll-
ing, which I find a big help because I
have what my mother would have called
a heavy hand with pie crust.”

Mrs. B. Bjarnason, 4484 West Fifteenth
Avenue, Vancouver, B. C.

CRUMB PASTRY

1% cups fine crumbs

% cup sugar

1% cup butter, melted

Mix crumbs and sugar together; stir in
butter. Line piepan by pressing firmly
into place. Chill 20 minutes or bake in
350 degrees F. oven 10 minutes. Cool.

Variations:

Cinnamon—Add ™% teaspoon cinnamon
to bread or graham cracker crumbs.

Use crumbs of the following: Chocolate
cookies, cereal flakes, gingersnaps, graham
crackers, toasted bread, vanilla wafers,
rusks.

Brazil-Nut—Omit crumbs and butter
and use 1%8 cups ground Brazil nuts.

CHEESE SQUARES
4 cup butter
1% cup grated mild cheese
1 tablespoon brown sugar
1% cups sifted flour
Tart jelly
Cream the butter and the cheese. Add
the other ingredients and cut the butter
cheese mixture in as for making pastry.
Put half of this in a greased pan 8 inches
square. Press down firmly. Spread with
a layer of tart jelly or jam. Place the
remainder of the crumb mixture on the
top and spread evenly. Bake in a 300 de-
grees F. oven until the top is golden
brown. When cool cut in squares.
Mrs. J. F. Bruce, 215 Mission Road,
Calgary, Alta.