Cooking Hints
Puff pastry dough -will keep for five or six days before being made up if put in a floured grease-proof paper, wrapped in a cloth, and kept in a fairly cool place. When Tolling pastry let the Angers fly off the pin at the end of each roll to ensure a right texture and good results. When covering a jam or fruit tart with a thin layer of pastry Toll up the pastry into a scroll, place it at the edgo of the> tart, unroll evenly and trim the edges. This will prevent any cracking or tearing of the paste and will’ ensure that the cover is in .the right place. Cakes baked in ‘'angel” tins (round tins with, a circular piece in the centre to form an open ring in the middle of the cake are economical, since they do not crumble in the middle, and can bo easily cut into equal slices.
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Bibliographic details
Manawatu Times, Volume 59, Issue 247, 23 October 1934, Page 2
Word Count
156Cooking Hints Manawatu Times, Volume 59, Issue 247, 23 October 1934, Page 2
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