IN THE KITCHEN

Dominion, Volume 24, Issue 150, 21 March 1931, Page 18

IN THE KITCHEN

Short Crust.—Required: Mb. flour, 1 dessertspoonful sugar, i-teaspoonful baking powder, a pinch of salt, 3oz. butter, a squeeze of lemon juice, a little cold water. Sieve the dry ingredients into a basin and rub in the butter with the tips of the fingers until no lumps remain. Add the lemon juice, and then pour in cold water gradually until a stiffish paste is formed, using the hand or a knife to mix. To ensure crispness tbe paste should be kept fairly dry. Turn it out in one lump on a floured board, knead lightly until smooth, and roll out into a round about one-eighth of an inch in thickness.

Apple Flan.—Required : Five or six apples, 2 or 3ozs. sugar, grated rind half lemon, loz. butter, 1 tablespoonful cake or biscuit crumbs, a pastry case. Reserve one of the apples, and peel and slice tbe remainder. Put them into a saucepan with the sugar, lemon rind and butter, and stew them until reduced to a smooth thick pulp. Stir frequently and add a very little water if necessary. Turn out to cool. Make a pastry ease without baking, sprinkle tho crumbs at the bottom, and three parts fill with the apple mixture. Cut the remaining apple in quarters, peel and core and then cut in neat slices. Arrange these in circles on the top, one piece overlapping the other, sprinkle with sugar, and bake in a good oven until nicely browned and well cooked —about half an hour. Cool slightly before removing from the tin, dredge with sugar and serve hot or cold. Apricot Flan.—Use an uncooked pastry case and Canadian or African apricots. Wipe the apricots, cut them in halves and remove the stones. Sprinkle them with sugar and let them stand a short time. Cover the bottom of the pastry case with cake or biscuit crumbs, arrange the fruit on the top, cut side down, and pour any juice over. Sprinkle with sugar. and bake in a~good oven about half an hour. The apricots may be peeled if desired, but they will be apt to lose their shape. Plums may be used in the same way.

The most obvious thing about the new season’s clothes is their diversity. There is variety in everything—in the types of clothes, in the types of fabric, in the use of colour, as well as in the design itself. Some really wonderful frocks have arrived at Castel-Jaloux, Ltd., by the last mail, and are tbe very latest from Paris and London. A debutante frock of white georgette has a fluted basque embroidered in white beads and silver sequins which appear again round the neck-line. This is the new silhouette. Beige chiffon velvet is chosen for a high waisted evening frock, which has a square neck of matching lace and the same lace trims the hem of the skirt. A fashionable house dress is of black and white shepherd’s plaid, in a thick silk fabric with a collar of white silk braid finished with a large bow of black cire ribbon. There are several other frocks in this new collection for both day and evening wear.—Advt.