Table Talk's illustrated cook book

the fingers work to a smooth, quite firm dough, drawing the flour in toward the centre. Knead as if for bread, cut in two pieces and roll each out on the board to a quarter of an inch in thickness. Break a second pat of butter and distribute it over one of the pieces of dough, cover with the other piece and pat gently with the pin, then gradually roll out: if the butter shows signs of breaking through, cover with a pinch of fiour ; if the dough seems at all warm wrap in a cloth and set away until firm. Do this every time the paste seems soft. If it is wanted in a hurry put the wrapped paste between shallow pans filled with chopped ice. When rolled out in a long thin sheet turn in the two sides to make the sheet even, then fold in three, turn half way round (so that the ends are now the sides) and again roll out in a long thin sheet. Always roll from you and do not press heavily on the ends of the paste. After the second rolling fold again in the same way and put aside until thoroughly chilled. This is what chefs call giving the paste two "turns" and a "rest.'' When well chilled, put the paste on the board, give ittwo more "turns" — roll out and fold twice — then again put it aside to "rest;" repeat this for the third time, then wrap the finished paste in a slightly floured cloth and set away for twelve hours. If not allowed to stand for this length of time before using it is apt to shrink in baking and so spoil the shape of the pate shells. PATE CASES. Roll pufl; paste out to a quarter of an inch in thickness. Dip the cutter for an instant in boiling water then cut out a round ; repeat the dipping for each round. With a smaller cutter remove the centre of four out of five circles. Have a little unbeaten white of tgg in a saucer. Take an uncut circle for the bottom of each case ; dip the fingers or a pastry brush in the Qgg and brush round near the edge, being very careful not to touch the edge itself or the paste would not rise as it should. On this lay a cut circle; brush with Qgg (observing the same precaution with regard to the edges) and continue until there are four cut circles on each whole one. Place several inches apart on ungreased pans and put away until chilled. Have a very hot oven. Put a plug of stale bread loosely in the centre of each case and place in the oven. If there is more heat on one side than another the pans must be very carefully turned one or more times to ensure even baking. If well made and baked the cases will be very light, flaky and much increased in size. It is, however, quite difficult to make the paste and you may have to try several times before you succeed. It should be handled as little as possible during the making and always very lightly. PASTRY PUMPKIN PIE WITH WHIPPED CREAM. Peel and cut the pumpkin in pieces, removing seeds. Boil or steam until tender — the latter method is best, as by it none of the flavor of the pumpkin is lost. Mash and turn into a large shallow saucepan. Stand on the coolest part of the range, that the pumpkin may dry out as much as possible without burning. To each quart of this condensed pumpkin add four well beaten eggs, one-half of a teaspoonful of salt, one-half of a cupful of molasses and one scant quart of milk. If more sweetening is desired, add sugar to taste; then gradually add any desired amount of spices — ground cinnamon, ginger and a little nutmeg; one teaspoonful each of the first two are the usual proportions used. Line deep pie dishes with pastry, fill with the prepared pumpkin and bake in a moderate oven. To facilitate the baking, it is a good plan to scald the milk before adding it to the pumpkin ; then fill and bake the pies as quickly as possible. Serve very cold. Just before serving, some stiffly whipped cream may be piped round the pie, as is shown in the illustration. FROZEN COFFEE