PASTRY AND PASTRY DISHES PE ae eee ee a Fe serh ie Ba ae i a GENERAL HINTS _ 1. When supplies are available, use the proportion of fat quoted in the recipe in order to achieve the best results. _ 2. Whilst lard produces the “shortest”’ pastry, equal amounts of margarine - and softened compound cooking fat will yield a quite good pastry. 3. Shape the pastry into a flat round, square or oblong according to the requirements before rolling out. 4. Right-handed workers should press more heavily with the left hand - until even rolling with both hands becomes a habit. _ 5. Never stretch the pastry to make it fit a dish as it will shrink away from the edge during the cooking. 6. When lining a pie plate, flan ring, etc., press the pastry firmly against _ the base to expel the air. If this is not done, the air expands in the heat _ of the oven and pushes the pastry up through the filling. The pastry may _ be pricked with a fork provided a liquid mixture is not being put into the pastry case. _ 7. Cover the pastry with greased paper when it is sufficiently brown and _ the cooking period has to be prolonged until the fruit or other filling is _ cooked. r. oe vr * SHORT-CRUST PASTRY 1 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Mar- garine or softened Cooking Fat and Margarine mixed. Water to mix. : Prepare by Method 1 (see page 4), add sufficient water to mix to a firm paste with a table-knife. Bake as directed in the recipe used. Sr ee SUET PASTRY . 8 ozs. McDougall’s Self-raising Flour. 14 teaspoonful Salt. 3 ozs. Suet. - Water to mix. Sieve flour and salt, stir in suet, mix to a pliable paste with water. ee ee ee APPLE DUMPLINGS Short-crust Pastry (see page 23). 4 large Cooking Apples. Sugar or Dates. Cold Water✪ Apple Dumplings. Prepare the pastry, divide into four, roll each piece into a round and - moisten the edges with water. Peel and core the apples, place one on each round. Fill with sugar or chopped dates and add a teaspoonful of water. Bring the edges of the pastry together over the apple, press well, turn over and place on a greased baking sheet. Bake 30 mins. Test apples before _ removing from oven. _ Regulo Mark 6 400° Fahr. Middle shelf 23 PASTRY AND PASTRY DISHES 2 ae ae ee ie Oe A ge ROUGH PUFF PASTRY \ 1/2 Ib. McDougall’s Self-raising Flour. 1/g teaspoonful Salt. 1/s teaspoonful Cream of Tartar or a good squeeze of Lemon Juice. 6-8 ozs. firm Butter or Margarine. Approximately 1/4 pint Cold Water. Sieve the flour, salt and cream of tartar (if used). Cut the fat into pieces \ the size of a small walnut and add to the flour. Mix to a pliable paste with the water and lemon juice (if used). Shape the pastry into an oblong with floured fingers, then roll into a thin oblong on a floured board. . * Fold up the lower third of the pastry, bring the top third down on to i seal the open edges with the rolling-pin.*. Turn with the fold to the left- hand side. Press two or three times with the rolling-pin to flatten. Roll out into a thin oblong and repeat * to *. Leave in a cold place for about 20 mins. Repeat the rolling, folding and resting as above four more times. Wrap in greaseproof paper, then a damp cloth and leave in a cold place for an hour or overnight. Roll out and use as required. Bake in a very hot oven. SS cat ia : _ 2 ECONOMICAL BAKEWELL TART Short-crust Pastry (see page 23— 1/2 quantity). Jam. Lemon Curd (if liked). 2 ozs. Margarine. 2 ozs. Fine Sugar. 1 Egg. 1 oz. McDougall’s Self-raising Flour. 1 0z. Semolina. Pinch of Salt. A few drops of Almond Essence✪ Economical Bakewell Tart.

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PASTRY AND PASTRY DISHES PE ae eee ee a Fe serh ie Ba ae i a GENERAL HINTS _ 1. When supplies are available, use the proportion of fat quoted in the recipe in order to achieve the best results. _ 2. Whilst lard produces the “shortest”’ pastry, equal amounts of margarine - and softened compound cooking fat will yield a quite good pastry. 3. Shape the pastry into a flat round, square or oblong according to the requirements before rolling out. 4. Right-handed workers should press more heavily with the left hand - until even rolling with both hands becomes a habit. _ 5. Never stretch the pastry to make it fit a dish as it will shrink away from the edge during the cooking. 6. When lining a pie plate, flan ring, etc., press the pastry firmly against _ the base to expel the air. If this is not done, the air expands in the heat _ of the oven and pushes the pastry up through the filling. The pastry may _ be pricked with a fork provided a liquid mixture is not being put into the pastry case. _ 7. Cover the pastry with greased paper when it is sufficiently brown and _ the cooking period has to be prolonged until the fruit or other filling is _ cooked. r. oe vr * SHORT-CRUST PASTRY 1 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Mar- garine or softened Cooking Fat and Margarine mixed. Water to mix. : Prepare by Method 1 (see page 4), add sufficient water to mix to a firm paste with a table-knife. Bake as directed in the recipe used. Sr ee SUET PASTRY . 8 ozs. McDougall’s Self-raising Flour. 14 teaspoonful Salt. 3 ozs. Suet. - Water to mix. Sieve flour and salt, stir in suet, mix to a pliable paste with water. ee ee ee APPLE DUMPLINGS Short-crust Pastry (see page 23). 4 large Cooking Apples. Sugar or Dates. Cold Water. Prepare the pastry, divide into four, roll each piece into a round and - moisten the edges with water. Peel and core the apples, place one on each round. Fill with sugar or chopped dates and add a teaspoonful of water. Bring the edges of the pastry together over the apple, press well, turn over and place on a greased baking sheet. Bake 30 mins. Test apples before _ removing from oven. _ Regulo Mark 6 400° Fahr. Middle shelf 23 PASTRY AND PASTRY DISHES 2 ae ae ee ie Oe A ge ROUGH PUFF PASTRY \ 1/2 Ib. McDougall’s Self-raising Flour. 1/g teaspoonful Salt. 1/s teaspoonful Cream of Tartar or a good squeeze of Lemon Juice. 6-8 ozs. firm Butter or Margarine. Approximately 1/4 pint Cold Water. Sieve the flour, salt and cream of tartar (if used). Cut the fat into pieces \ the size of a small walnut and add to the flour. Mix to a pliable paste with the water and lemon juice (if used). Shape the pastry into an oblong with floured fingers, then roll into a thin oblong on a floured board. . * Fold up the lower third of the pastry, bring the top third down on to i seal the open edges with the rolling-pin.*. Turn with the fold to the left- hand side. Press two or three times with the rolling-pin to flatten. Roll out into a thin oblong and repeat * to *. Leave in a cold place for about 20 mins. Repeat the rolling, folding and resting as above four more times. Wrap in greaseproof paper, then a damp cloth and leave in a cold place for an hour or overnight. Roll out and use as required. Bake in a very hot oven. SS cat ia : _ 2 ECONOMICAL BAKEWELL TART Short-crust Pastry (see page 23— 1/2 quantity). Jam. Lemon Curd (if liked). 2 ozs. Margarine. 2 ozs. Fine Sugar. 1 Egg. 1 oz. McDougall’s Self-raising Flour. 1 0z. Semolina. Pinch of Salt. A few drops of Almond Essence.

McDougall's cookery book