6. Turn into shallow buttered pan (about 1" by 13'').
7. Bake in very slow oven 1 hour.
8. Cut in bars or squares, while hot; remove to cake
cooler.
Temperature— 250° to 275°F.
Note. — This mixture may be dropped from a spoon
and baked as macaroons.
WALNUT BARS.
6 tb. butter.
1 c. granulated sugar.
2 oz. chocolate.
2 eggs.
1 c. flour.
M T. salt.
y2 T. vanilla.
M c. chopped walnuts.✪ Walnut Bars
1. Cream the butter; add sugar and cream together.
2. Add the melted chocolate then the eggs, well-beaten.
3. Sift in the flour and salt; add nuts and vanilla.
4. Spread in a shallow buttered pan, thick.
5. Bake in a moderate oven 30 mins.
6. Cut in squares while hot; remove from pan to a cake
cooler.
E. PASTRY
Pastry may be divided into two general classes — 'plain
pastry and puff pastry. The difference depends upon the
kind and amount of fat used and the method of mixing
and rolling.
Pastry should be light, flaky and tender.
Materials for Pastry
1. Pastry flour should be used; sift before measuring.
2. The fat, for plain pastry, may be lard or a lard sub-
stitute, butter or a butter substitute, beef dripping; for
puff pastry, butter is necessary.
FLOUR MIXTURES
233
Essential Points in the Making of Pastry
1. All materials must be cold.
2. Mixing and rolling should be done in a cool room.
3. Pastry is more easily handled and results are im-
proved, if dough is thoroughly chilled before rolling out.
4. Folding should be done so that air is enclosed, other-
wise pastry is made tough by much handling.
5. A hot oven is necessary in order to cause a sudden ex-
pansion of the air enclosed.
Temperature— 450° to 500°F.
PLAIN PASTRY I.
4tb. 13^ c. flour,
f.g. 3^ T. salt.
IHtb. 3^c. fat.
About 1 tb. Cold water.
1. Sift flour and salt.
2. Cut in one-half the fat.
3. Add cold water to make a stiff dough.
4. Roll in rectangular sheet, Y^" thick.
5. Place remaining fat in small pieces on half of the sheet.
6. Sprinkle lightly with flour.
7. Fold; press edges down so that air is enclosed.
8. Roll Hghtly, fold, roll again.
Note. — Very little flour should be needed on board for
rolling; if pastry sticks, the dough has been made too soft
in mixing or has become too warm. If chilled it will roll
more easily.
This amount will make 2 shells.
PLAIN PASTRY II.
4 tb. 1 c. flour,
f.g. M T. salt.
1 tb. ^ c. fat.
Water. Cold water.
1. Sift flour and salt.
2. Cut in the fat, using a cake cutter.
3. Take out one-quarter of the mixture.
4. Add cold water to remainder to make a stiff dough.
5. Roll out in rectangular sheet, Y^" thick.
234
CANADIAN COOK BOOK
6. Spread one-half of sheet with half of the reserved flour
and fat.
7. Fold; press edges together; roll out.
8. Spread with remaining fat and flour; fold and roll out.
Note. — For those not expert in pastry making, this
method may be more satisfactory than the first. Pastry
II should be very tender but is not as flaky as Pastry I.
PASTRY SHELLS FOR PIES.
1. Make plain pastry; roll out Ys" thick.
2. Place on outside of shallow pie plate.
3. Prick dough in a number of places with a fork so that
shell may keep its shape.
4. Bake in a hot oven. Temperature — 475° to 500°F.
Page 71 · 2 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
6. Turn into shallow buttered pan (about 1" by 13'').
7. Bake in very slow oven 1 hour.
8. Cut in bars or squares, while hot; remove to cake cooler.
Temperature— 250° to 275°F.
Note. — This mixture may be dropped from a spoon and baked as macaroons.
WALNUT BARS.
6 tb. butter.
1 c. granulated sugar.
2 oz. chocolate. 2 eggs.
1 c. flour.
M T. salt.
y2 T. vanilla.
M c. chopped walnuts.
1. Cream the butter; add sugar and cream together.
2. Add the melted chocolate then the eggs, well-beaten.
3. Sift in the flour and salt; add nuts and vanilla.
4. Spread in a shallow buttered pan, thick.
5. Bake in a moderate oven 30 mins.
6. Cut in squares while hot; remove from pan to a cake cooler.
E. PASTRY
Pastry may be divided into two general classes — 'plain pastry and puff pastry. The difference depends upon the kind and amount of fat used and the method of mixing and rolling.
Pastry should be light, flaky and tender.
Materials for Pastry
1. Pastry flour should be used; sift before measuring.
2. The fat, for plain pastry, may be lard or a lard substitute, butter or a butter substitute, beef dripping; for puff pastry, butter is necessary.
Essential Points in the Making of Pastry
1. All materials must be cold.
2. Mixing and rolling should be done in a cool room.
3. Pastry is more easily handled and results are improved, if dough is thoroughly chilled before rolling out.
4. Folding should be done so that air is enclosed, otherwise pastry is made tough by much handling.
5. A hot oven is necessary in order to cause a sudden expansion of the air enclosed.
Temperature— 450° to 500°F.
PLAIN PASTRY I.
4tb. 13^ c. flour,
f.g. 3^ T. salt.
IHtb. 3^c. fat.
About 1 tb. Cold water.
1. Sift flour and salt.
2. Cut in one-half the fat.
3. Add cold water to make a stiff dough.
4. Roll in rectangular sheet, Y^" thick.
5. Place remaining fat in small pieces on half of the sheet.
6. Sprinkle lightly with flour.
7. Fold; press edges down so that air is enclosed.
8. Roll Hghtly, fold, roll again.
Note. — Very little flour should be needed on board for rolling; if pastry sticks, the dough has been made too soft in mixing or has become too warm. If chilled it will roll more easily.
This amount will make 2 shells.
PLAIN PASTRY II.
4 tb. 1 c. flour,
f.g. M T. salt.
1 tb. ^ c. fat.
Water. Cold water.
1. Sift flour and salt.
2. Cut in the fat, using a cake cutter.
3. Take out one-quarter of the mixture.
4. Add cold water to remainder to make a stiff dough.
5. Roll out in rectangular sheet, Y^" thick.
6. Spread one-half of sheet with half of the reserved flour and fat.
7. Fold; press edges together; roll out.
8. Spread with remaining fat and flour; fold and roll out.
Note. — For those not expert in pastry making, this method may be more satisfactory than the first. Pastry II should be very tender but is not as flaky as Pastry I.
PASTRY SHELLS FOR PIES.
1. Make plain pastry; roll out Ys" thick.
2. Place on outside of shallow pie plate.
3. Prick dough in a number of places with a fork so that shell may keep its shape.
4. Bake in a hot oven. Temperature — 475° to 500°F.
Records on this page
Walnut BarsChocolate Cake