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HONG KONG DAILY PRESS. THURSDAY, MAY 2, 1935.
SURPRISES
STAPLES
The Art Of Pastry Making
It is curious how many good cooks are unable to make pastry successfully, simple though the process actually is. There are several kinds of pastry, but cer- tain points are common to them all. The hands should be washed in hot water a few minutes be- fore the pastry is handled, so that the fingers will be as cool as possible, washing them in cold water has the opposite effect. Flour, fat, water, bowl, and board should also be absolutely cold 'Accurate, weighing of ingredients is essential. The four should be sifted, and whether the pastry be sweet or savoury, a level tea- spoonful of salt should be added to each pound of flour. Unless self-raising flour is preferred, a teaspoonful of baking powder is necessary to a pound of flour, and when the pastry is required sweet
tablespoonful of castor sugar. The quantity of fat varies with the kind of paste. For short crust It is usual to allow halı' a. pound of fat to a pound of four, unless a plata paste is wanted, when the quantity should be reduced to six or seven ounces. For."Haky" pas- try use ten ounces of fat, and for puff pastry use twelve ounces to a pound of fat to each pound of flour, according to the richness required. For most purposes half butter and half lard will be found the most satisfactory, though dripping or bacon fat makes ■ splendid short crust for hot-pots and meat ples, and all butter for rich tarta and cheese cakes.
It is not possible to state de- finitely the quantity of Equid re- quired, as the amount varies somewhat according to the flour and
knife, then with the hands, ad- ding enough water from time to time to make a compact mass. Roll the pastry out unce only, and de not turn it över nor press heavily with the rolling-pin. This is really not a difficult paste to make provided it is handled light- ly and water is used sparingly; A similar paste for balled or steam- ed meat puddings is made.by us- ing finely chopped suet instead of lard and butter.
FLAKY
When short crust can be made successfully naky pastry should be tried. This can be used for mince.. ples, cheese cakes, ment ples, and many baked puddings for which a lining of pastry is required. Rub a quarter of the fat into the four and mix to a stiff paste with water. Roll out the pastry into a long oblong about half an inch thick. Take another quarter of the fat and cut it into tiny pièces. which should be placed on the dough two-thirds of the
WAY
down. Fold over, turning over the plain third first, then the rest. so that all the fat is hidden, press the edges together firmly, and roll out into another oblong, taking care that the butter does not break through the pastry. ke- peat the process twice more until all the fat, is used.
Puff pastry is by far the most difficult kind to make successful- ly. It also takes time to prepare, as If it is to be light it must be left to cool between each rolling. It is essential to have this pastry. however, for patties and Vol- auvents, and it is usually requir ed for small fancy cakes which have pastry as their basis. The cook should experiment with a amall quantity at first. The but
the fat. Never, however, should" the pastry be made so sticky that it feels wet and clingster should be prepared by squeez-
to the hands uncomfortably; only "enough moisture should be used
to enable the paste to be rolled out without breaking. and to wards the end it should be added literally drop by drop. Two yolks of eggs may be mixed with the flour at the beginning, and it is thought that a dessertspoonful of lemon juice mixed with the water makės puff pastry lighter. When rolling out pastry always use the minimum of four on the board- and rolling pin rather endeavour not to get the paste too sticky in the beginning than try to rectify matters by heavy touring after wards, which makes the pastry hard.
SHORT-CRUST
For shortcrust, which is the kind of pastry generally used for fruit and meat ples, merely cut the fat into the flour with a knife, and when the pieces are thoroughly coated rub them into the flour with the finger-tips un- til the whole is fine and crumbly. This takes time to do properly and should not be hurried. Add a little of the liquid, mix with a
A REMINDER
Do not forget that, when you are making Jellies in hot weather, you should allow" a letle more gelatine than the amount given in the recipe, if you want to make sure of their. artting.
HOLIDAY PUDDING"
pound prunes
1 inch stick cinnamon
6 whole cloves
1 package
flavor
gelatin,
1 cup bot prune juke
lemon
to cup brown sugar
2 tablespoons lemon juice
cap orange juice
1 cup sliced flgs
cup sceded raisins
cup sliced citron
1 cup shredded almonds
Soak prunes in etiough water
and
to cover. Add cinnamon, cloves; cook slowly in same water until: soft. Remove pits and chop prunes, Measure 1 turp prune Julce. heat to bolling. Dissolve gelatin in prune.juice, Add sugar orange and lemon juice Chill until mix- ture begins to thicken; add prunes and remaining, ingredents. Chill to padding mould" until firm. Serve with pudding sauce,. flavored with grated orange rind.
ing it tightly in a cloth to remove
as
much moisture as possible; then it should be put in a cool place, as it is important that it should not be soft. Take a small" piece of the butter, about an ounce, rub it into the Sour, and make a stiff paste with sufficient cold water. and egg yolks and lemon juice if used. Roll this out into an oblong shape about an inch thick, place the rest of the butter in slices on the pastry so that about two-thirds of It is entirely covered, told over into three so that the butter, does not show, pressing the edges together. Leave this in the coolest available place for half an hour, then roll. out to an oblong again, taking great care that, the butter does not break through. Fold over in- to three again, and leave as be- fore. Repeat the process until it has been rolled out from five to seven times. The board should be floured a little each time to pre- vent. the pastry from sticking. Coolness is essential, and if a marble slab is avaliable, so much the better.
YELLOW CAKE
cup butter
1 cup sugar 1 cup ralik
3 egg yolks
1 teaspoon vanilla
teaspoon lemoni extract teaspoon salt
21 cups pastry four
3 teaspoons baking powder
3 egg whites. besten Cream butter and sugar. AGO milk, yolks, extracts, salt, flour and baking powder, Best 3 mi- nutes. Fold in whites. Pour into 2 layer cake pans lined with waxed papers. Bake 20 minutes in moderate oven.
Lemon Filling cup sugar
#tablespoons four
2 egg yolks
3 tablespoons lemon juice
cup water
1 tablespoon butter i Blend sugar and flour. Add res. maining ingredients. Cook" slow-- 17. stir constantly until Alling... becomes thick and creamy: Cool and use as filling betweeri baked cake layers. Cover with frosting..
Plays No Favorites Jobyna Would you marry a woman who is a great talker, or the other kind, Eury?”
Ezzy-"What other kind.
there?"
Jelly Creams
Colour and novelty are what appeur "most to children in their food. I think; but, some youthful gastronomer-to-be might eye with favour some such apparition as the following.
*Mont-Blanc—Skin
and peel
a pound of chestnuts and stew them in a little milk with a vanli- la pcd,'a quarter of a pound of sugar and the same dr grated chocolate, When they are soft enough, rub them through a sieve, and squeeze this purce through a potato-masher into a pudding-basin.
When the contents are cold, turn them out, sprinkle this chestnut mountain with a little more chocolate, and then cover it completely with a deep snow- fall of whipped cream, The dark, worms chacciate within is a cer-" tain delight.
"Jellies" are old favourites. If the party is for older children," there would be no harm in fuv- ouring some of them discreetly with
little wine or even a liqueur; for the light wine cup is quite usual, though not the al- coholle jelly. "Here, though is an amusing jelly worth making, either in a whole or in glasses or orange or grapefruit halves. How much more, attroclive and busi- ness-like, by the way, are jellies urned out ol rather shallow souffle moulds instead of from those .tall and ornamented affairs that produce perilous and quivering plies which, in a hot room at any moment, inay collapse to the dismay of the bos- tess-unless the jelly is" almost uneatably gelatined.. *
"Marbled Jelly."-Make some lemon Jelly, let it cool and coat a mould with a layer of it. Divide the rest (setting three or four spoonfuls aside) into three equal parts, colour one red with car- mine or cochineal, one green, and leave the other plain, When these three parts have set, cut off pieces about the size of a wainut 'frðm each and then lato the lined' mould. Warm slightly the spoonfuls of jelly you have reser- ved and pour this into the mould to set.
Do not forget what a difference It makes to jelles, and to creams too, if they are decorated with pretty little rosettes of whipped cream. And here is a green-col- oured cream that is rather intri- guing.
1.
"Pistachio Cream."-Blanch a quarter of a pound of pistachio nuts, take off the skins and chop them finely. "Dissolve an ounce of leat gelatine, or the equivalent in powdered gelatine, in three tablespoonfuls of water. When it- la cool add it to a pint of stiffly chios, and some green colouring whipped cream with the pista-
matter, gradually until the right depth of colour is obtained. Pour into a mould and leave in a cold place till set. This is rather ex- "pensive, but very good,
Creams are particularly wel- come for their softness, and there are many that could be tried. To mould them in'a mould lined with jelly is a good idea, especially if the davours of the jelly and the cream are carefully chosen. For instance, a chestnut cream in a raspberry Jelly, banana in apple, vanilla in strawberry, strawberry in orange, and" so on.
GUAVA FOOL
Select ripe pink guavas, skin and eut into slices. Flace in a Skuce- pan with just enough water to cover and cook for ten minutes. Allow to cool slightly then pass through a fine sieve of musiin taking care to prevent any seeds from getting into the pulp. Swee ten, add half a cupful of mik and put into individual glasses with a little cream on top. Place in the refrigerator till required. If the pulp is not pink enough add a few drops of cochineal.
CHEESE SOUP
Fry a small minced onion inʼan. ounce of butter, boll up a seer of milk and add to the onion. Mix a tablespoonful of comdour with a little milk and stir into the soup till thickened. Ada 3- ozs. grated cheese, season, with salt and pepper and bring to the boll again before serving.
PUMPKIN PIE
2 cups pastry four
teaspoon baking powder teaspoon falt
cup shortening?
5 or 6 tablespoons ice water Sift together dry ingredients; add shortening mixing in with a fork or ånger tips, until crumb- 1 in appearance. Add water spoonful at a time, mixing until dry mixture is moistened just enough to hold it together. Work lightly with hands until smooth.
"
Pumpkin Pie Filling
2 cups strained pumpkin.
stewed or canned
granulated
1 cup brown
sugar 2 egg
1 teaspoon salt
Or
P
teaspoon ground ginger
1 teaspoors cinnamon
cups rich milk
to
"Prepare and bake 1 large or 2 smaller pastry shells as directed. Mix together pumpkin, sugar, eggs salt and spices... Add milk gradually
keep fixture smooth. Pour into baked pastry shells bake in moderate oven at 375 degrees F. for 1 hour or until filling is firm
Pastry Shell
Use the master recipe. Roll cut dough to inch thick. F Into ple pan turn edges under and pinch into scallops with the fingers: Prick all over with a fork. Bake in hot oven at 475 degrees F. about 8 to 10 minutes. Make 1 large shell or 4 tart shells.
SPRING HATS
The latest Spring hats to be' seen in Hollywood are nearly all amusing.
Lella Hyams, in Paramount's Ruggles Of Red Gap, wears a natural coloured majar straw with a high crown dented in' a Itte. It reminds one. rather, of the "buck's" hats of the Re- gency period. A bright, green glazed quill accents the front, and supplies a cheerful note of colour.
Ideal for Easter is the Napo- leonic hat word by Gertrude Michael, who appears in Para- mount's Menace. A soft shade
of mauve is most becoming. and
a cluster of purple violets per- ched in the centre of the up- turned brim adds the finishing touch of smartness,
Heler Mack. appearing in Paramount's You Belong To Me, wears a smart adaptation of the peasant's hat of the Middle Ages. It is a shiny brown straw with the Jaunty brim turned up on one side and down on the other, and a long feather rises from the front.
CLAUDETTE'S NEW GOWN
Claudette Colbert, whose next Paramount starring picture tg. Private Worlds-based on the Baltich famous novel by the author. Phyllis "Bottome--wears a gorgeous party gown to the smart Hollywood functions. Faș- hioned in dark brown taffeta, it has elbow-puffed sleeves,
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square corsage adorned by huge, bow of the same material; and skirt which follows the Lines of the figure but breaks: Out into a wide-pleated traini
FOR THE AFTERNOON
107
A beautiful erepe gown formal afternoon wear has been designed for Mae West. whose next Paramount starring 'picture' will be, Goin' To Town. It is a long, figure-Atting gown ending high-necked, creased bodice and in a brief train. There la
a profusion of banding in plati- num fox fur. With the gown Miss West wears a huge hat in black falle.
a
STOLEN HARMONY.
"Stolen Harmony" is the name of a new coiffure which Grace Bradley is introducing into Hollywood Named after her new Paramount picture, 10 which she appears with George Raft and Ben Bernie, this hatr dress" "steals the coronet from the classicbairdress era and. "harmonises" it with the long bob of to-day,
R
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