Using Pastry Pieces

Southland Times, Issue 21853, 2 November 1932, Page 5

Using Pastry Pieces

For all those left over pieces of puff or flaky pastry or short paste, which almost every housewife finds on her pastry board after the pie or tarts are in the oven, I suggest a few appetising recipes. These are often a welcome addition to the larder, and are rivals for favor with the original pastry dishes. Cream Horns. Ingredients: Puff pastry trimmings, jam, whipped cream. Method: Roll out the pastry thinly and cut into strips, about lin. wide. Brush with white of egg and wind the strips round the outside of greased cream horn tins, beginning at the narrow end and forming a spiral about 4in. in length. Place on a baking sheet and bake in a fairly hot oven about ten or twelve minutes, till pastry is cooked. Remove from the horns and, when cool, fill with jam and sweetened whipped cream. ♦ ♦ * ♦ Cigarettes. Ingredients: Scraps of puff pastry, 1 teaspoon butter, 1 teaspoon flour, 3 tablespoons stock or milk, 2 tablespoons chopped ham, tongue or cold meat, pepper, salt, chopped parsley, a little extra flour, egg glazing, breadcrumbs. Method: Make a sauce with the butter, flour, and stock; add the. chopped meat and flavorings; put aside till quite cold. Roll out scraps of puff pastry thinly, cut into strips about 4in long by ljin wide; moisten the edges, spread a little mixture on the pastry and roll into shape of cigarettes. Roll in flour, then cover with egg glazing, and toss in breadcrumbs; wet fry a golden brown and serve hot. Fruit Slices. Ingredients: Short paste left over from pie-making, chopped dates, chopped raisins, few chopped walnuts, sugar. Method: Roll out pastry, spread with chopped dates, raisins, and nuts mixed together; sprinkle lightly with sugar. Lay another piece of pastry on top. Glaze and cut into finger-lengths and bake in a moderate oven ten to fifteen minutes. Baked Apple Dumpling. Peel apple, core nearly all the way through. Place a little butter and sugar in the centre of the apple. Roll shortcrust pastry out a little, mould round the apple, moisten the edges to make them adhere. Brush over with water and sprinkle with a little sugar; bake 30 to 40 minutes in a very, moderate oven till apple is soft. Sift icing sugar over before serving. . * * * * Raspberry Fingers. Roll out scraps of flaky pastry into a strip about sin. thick. Cut into finger-lengths. Add a little beaten egg to about 2oz. icing sugar, so that it will just spread thinly on each finger-length. Bake in a moderate oven about fifteen minutes. When cold, split each finger and spread with raspberry jam. Welsh Cheese Cakes. Ingredients: Scraps of short paste, jam. For the filling: One ounce butter, loz. sugar, IJoz. flour, | beaten egg, J teaspoon baking powder. Method: Roll pastry out, cut out, and line small tart tins. Put a little jam in each. Cream the butter and sugar, add egg, and beat them; add sifted flour and baking powder and stir in lightly. Place a spoonful of the mixture on top of the jam in each patty tin and bake in a moderately hot oven about fifteen minutes. Sift a little icing sugar over them when cold.

Jam Turnovers. Ingredients: Scraps of shortcrust or flaky pastry, jam. Method: Roll pastry out on a lightly floured board, cut into squares or rounds, put a little jam on one half of the pastry, moisten round the edge, fold over, pinch edges . together, glaze with white of egg, or brush with water, and sprinkle very lightly with sugar. Bake in a moderate oven about ten minutes. « * « • Honey and Date Dainties. And this: Sift five tablespoons of flour with two of baking powedr, add lib. of stoned and chopped dates, one cupful of blanched and chopped walnuts, J cupful of sugar, a pinch of salt and. a few drops of vanilla flavouring. Stir in two well-beaten eggs and two tablespoonfuls of honey. Pour into a wellgreased shallow tin, and bake in a moderate oven for 45 minutes. Leave until cold, cut into squares, roll in powdered icing sugar, and serve. Rhubarb Turnover. From “V.R.” (Lewis street): .. Cook two cups of rhubarb with one cup of sugar for twenty minutes. Drain off the surplus juice. Make a rich paste one-eighth of an inch thick, cut in three-inch squares and put a tablespoon of rhubarb mixture on half the square. Moisten theedges with cold water, fold in triangle shape, crimp the edges and prick over top with a fork. Bake in a moderate oven and just before taking out sprinkle top with sugar and slightly increase the heat. Serve with hard sauce made with brown sugar. Wholemeal Loaf. “Melt 2 tablespoons of golden syrup in half a breakfastcup of hot water and adld half a breakfastcup of milk. Rub 1 tablespoon of butter into 1 breakfastcup of flour, add 2 breakfastcups of wholemeal, 2 large teaspoons of baking powder and a small one of salt. Mix to a light dough with the liquid. Pour into a greased loaf tin and bake in a medium oven for an hour. * ♦ • « From “Amateur” (Dee street): Custard Meat Pie. Ingredients: lib beef steak; 2 slices white bread; salt and pepper. For custard: 1 pint milk; 4 eggs; 1 tablespoonful butter; 2 tablespoonfuls of flour. Mince the beef steak, mix with the bread soaked in a little milk, salt and pepper to taste. Butter a prepared glass dish, put the mixture in, neatly shaped to the mould, and place in hot oven for % of an hour. Pour over the custard, which has been mixed in the following way: Beat together the yolks, butter and flour, then add the milk, and lastly the whisked whites of the eggs. Flavour with salt. Bake for another I of an hour, and your dish is ready for dinner. . * * * * Transparent Marmalade. Prepare the oranges as for thick marmalade, but select the fruits with skins as pale as possible. The rinds for this marmalade should be steeped all night in water to which a little salt has been added. In the morning they should be boiled till tender, using plenty of water, drained and cut into fine slices. Add the slices to the pulp, also the water in which the skins and white pith have been steeped and turn the whole into a preserving pan. To

each pound of fruit allow IJlb of powdered sugar and boil gently for 20 minutes, when the preserve should be clear. If not quite transparent, boil a few minutes longer. It may be necessary to add rather more water than that in which the pips have been steeped, but much depends on the amount of juice in the oranges. About half a pint of liquid should be sufficient for each pound of fruit. Creamed Potatoes. Finally, a little suggestion for potatoes to serve with these two dishes; a very light whipped puree, which you make by thinning down some wellmashed potatoes with milk, whipping well all the time. Finish with some thick cream (not sour this time), whipping this well in also. I think you will find these two dishes so good, that you will almost be tempted to let your cream go sour on purpose!