THE BAKING OF PASTRY

Otago Daily Times, Issue 22609, 28 June 1935, Page 17

THE BAKING OF PASTRY

The eating of plain food goes a long way to maintain a good digestion (says the Glasgow Herald). Not only so, but such food, when properly cooked, builds up the system. On the other hand the constant eating of rich food has a harmful effect. The virtue of plain cooking should also be recognised in the making of pastry. Housekeepers must always be on their guard against the tendency to have their pastry too rich. For a family, especially where there are young people, it is advisable when making pastry to mix the fat and flour in the proportion of half the fat that there is of flour. If deftly made and well fired, plain pastry is a delightful accompaniment. This is well exemplified in the attached recipes which give scope for an attractive selection. BEFF STEAK PIE. Wipe and cut into neat pieces l|lb of shoulder or rump steak, also one or two sheep's kidneys. Dip these in seasoned flour and fry in a little fat in the stewpan. Add a teacupful and a half of water and stir until boiling, then simmer for an hour and a half or a little longer until tender. When ready put into a piedish with a hard-boiled sliced egg. The latter may be omitted. Put |lb of flour on to the bnkeboard, cnt up amongst it 2oz of lard and 2osi of butter. Put into a basin with half a tcaspoonful of baking powder. With a little cold water and a few drops of lemon juice form into a stiff dough. Turn i out, press into a long piece, roll out, fold In, then turn halfway round with open

I ends to and from the baker. Again roll and fold. This is done three times. i Lastly fold in two and roll out a little I larger than the piedish. Cut bands for the edges, wet these, place them then j cover the pie, make a hole in the centre, 1 and decorate the pie. Brush with water or, better still, egg. Bake until the pastry is nicely fired, and the gravy bubbling out. MEAT ROLLS. Stew until tender slb 0I mince with pepper, salt, a little flour and water, and allow to cool. Make the same quantity of pastry as for steak pie. Roll I Into a large square and cut into nine I small squares. Divide the meat mixture , placing it in the centre of each bit of | pastry. Brush the edges with water. I Form into neat rolls, pressing edges together. Mark neatly with the back of a knife. Brush with egg and finally bake in a good oven for 12 minutes until nicely browned. FRUIT SANDWISHES. Have ready lib of stewed apples, and mix with them 6oz of cleaned currants, a little sugar, a suggestion of cinnamon, and a few grains of cloves. Make flaky pastry with Jib of flour, 3oz of lard, 3oz of butter, a small teaspoonful of baking powder, and a little cold water mixed with a few drops of lemon juice. After rolling the pastry, divide in two equal parts. Roll each into a large square. Spread the mixture on one, wet the edges, cover with other square of pastry. Prick all over with a fork, then brush with egg. Bake until nicely browned. When cold, cut into neat squares, and sprinkle with fine sugar. Instead of using apples, more currants may be put in, say, fib of currants, and these should be put on the pastry and sprinkled with Demerara sugar and hero and there little dots of butter. This mixture makes delightful fruit cukes. Sultana fruit sandwiches are also very fine, sultanas being used in place of currants. CHEESE SANDWICHES.

Make the same amount of pastry as for fruit sandwiches and roll into two large squares. Grate Ooz of cheese, add to it pepper, salt, a little mustard, and two tablcspoonfuls of hot. milk, also a beaten egg. Spread the mixture on pastry, wet the edges, cover with pastry, prick with a fork, then brush with egg. Bake in a hot oven from 12 to 15 minutes until nicely browned. Cut into neat fingers and served nicely piled in a napkin as warm as possible. If any are left over reheat for another time.