IN THE KITCHEN

Timaru Herald, Volume CXXV, Issue 18635, 2 August 1930, Page 14

IN THE KITCHEN

LITTLE PASTRYS. Almost any pastry may be used for tartlets, but short crusts and puff or rough puff are perhaps the best. They may be equally made with scraps of left-over pastry. Always line the patty tins first, and place them in readiness for the mixture on a baking sheet. Roll pastry thinly and cut with fluted cutter. If tartlets are to be baked, before filling line them with a piece of white paper and fill them with haricot beans or rice to prevent the pastry losing its shape during baking. These may be used again and again if kept for this purpose alone.

Rough Puff Pastry. Half a pound of flour, Jib. butter, pinch salt, lemon juice, water. 1 Weigh butter and let it lie in basin of cold water for a little while before using. Sieve flour and salt into a basin and add to it the butter that has been dried on a cloth. Break it up in the flour the size of a hazel nut. Add a squeeze of lemon juice. Mix in some very cold water with the hand or a knife, only adding enough water to bind. Flour a board and turn the paste on to it. Flour rolling pin and roll the paste out into a strip about three-quarters of a yard long and 6in. to 7in. wide. Lift occasionally and add more flour to prevent sticking. Roll paste on one side only and use short, quick strokes always from you. When rolled the right length fold in three and press down with the rolling pin. Turn paste half round, bringing the joints to the right-hand side and roll as before. Fold again in three, half turn, and roll again. Repeat this until pastry has had three rolls and three folds. The fourth time roll to the size and shape required and use. This is used for covering meat pies, patties, sausage rolls and various fish or meat.

Good Short Crust. Half-pound flour, soz. or 6oz. butter or butter and lard, squeeze lemon juice, cold water pinch salt.—Rub butter into sieved flour very lightly until as fine as bread crumbs, using tips of fingers. Add squeeze of lemon juice and enough cold water just to bind. Too much water must not be used or the pastry will be tough instead of short. Turn on to the floured board and knead lightly until quite free from cracks. Then, with quick, 6harp strokes, roll out to thickness required. It only requires rolling once. Roll on one side only, using as little flour on board as possible. An egg yolk may be used in the water if liked.