PASTRY HINTS.
To prevent the juice from boiling out of a fruit pie. the edges of- 'the dish should be moistened with milk beforehand instead of water. To dispense with eggs when glazing pastry, boil a tablespoonful of brown sugar in two tablespoonfcls of milk. When the sugar is dissolved, cool and brush over the pastry with the mixture. Lay a few wooden meat skewers across the dish when making a fruit pie before covering it with pastry. This will prevent the crush from becoming sodden. Clean white oilcloth is a good substitute for a. pastry board. It is more easily cleaned, and can be rolled up when not in use. The lightest pastry is mixed with a knife, and touched by the hands as little as possible.
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Bibliographic details
Auckland Star, Volume LXIV, Issue 83, 8 April 1933, Page 3 (Supplement)
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128PASTRY HINTS. Auckland Star, Volume LXIV, Issue 83, 8 April 1933, Page 3 (Supplement)
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