The Twin-city housewife

Rich Sauce One cup powdered sugar and one-half. cup butter beaten to a cream. Add one egg, white and yolk beaten separately, and one wineglass of brandy. Place over a kettle of boiling water, and stir rapidly a few minutes.—Mrs. W. M. Hendren. White Sauce Whites of two eggs, not beaten, one cup of white sugar beaten into them; add one teaspoon of vinegar and beat well, then add three tablespoons of wine. Just as it goes to the table add two-thirds of a cup of sweet cream. Nice for pudding, also for berries, canned peaches, etc.—S. eighty THE TWIN-CITY HOUSEWIFE Pies and Custards If you want good pastry don’t fail to have shortening cold enough to be quite firm, and chop with a knife through the flour until there are no lumps, not using the fingers, as the heat from the hands will melt the shortening and make pastry heavy. Mix with a spoon, using ice water, and if possible keep dough on ice several hours before using. Do not knead but pinch off a piece the size wanted and roll lightly, never toward but always from you. Do not use the small pieces left around the edges of a pie to make another crust if you wish it particularly nice as the kneading them with the fresh piece will make the whole tough. These pieces may be roiled thin and baked as crackers, or rolled, sprinkled with grated cheese and a little cayenne, folded and rolled again, and cut into oblong pieces for cheese straws. Plain Pastry (For Pie Crust) One and a half cups flour, one-fourth cup lard, one-half cup ice water, one-half teaspoon salt. This is enough for one pie. Patty Shells Puff Paste: Make a rich dough of one-half pound each of butter and flour, one-half teaspoon salt, and ice water to make stiff dough. Have butter very firm and cut only about one-sixth of it through the flour. Handle with fingers as little as possible. When dough is mixed, pat and roll lightly in pieces a little wider than long, and onefourth inch thick. Spread dough with one-sixth of shortening, fold over, and press edges firmly together to enclose as much air as possible. Roll to about same shape and thickness as the first time, use another one-sixth of the butter, fold and roll, repeating until all shortening is used. Put on ice or in cold place until thoroughly chilled. Shells: Roll puff paste nearly half an inch thick and cut out with biscuit cutter, (not too small), dipped in flour. With a smaller cutter, cut half through each, making ring in center. Cover tin baking sheet or bottom of biscuit pan with two thicknesses of brown paper and place rounds of dough upon it leaving space between so they will not touch. Bake in hot oven for about half an hour. Take from oven, remove round section of crust from center and put aside for covers; scoop out centers and shells are ready to fill. If baked ahead of time they should be reheated before using. The rich half baked dough removed from centers may be used on top of any dish requiring buttered crumbs. Apple Custard One-half pound each of stewed apples and sugar, one-fourth pound of butter, six eggs—Mrs. Jane Hanes . Banana Pie Line a pie tin with rich crust and bake. Fill the crust with sliced bananas over which has been squeezed a little lemon juice, and pour over it a custard made as follows: One cup of milk, one-half cup sugar, yolks of two eggs, two tablespoons of flour. Boil until thick. After pouring this over the bananas in crust add a meringue of the well-beaten whites and Sugar. Set in oven and brown. In place of the banana—strawberries, grated pineapple, or any other fruit liked may be used.—Mrs. R. C. Click. —— eighty-one THE TWIN-CITY HOUSEWIFE Banana or Pineapple Tarts Make good pastry and bake in inverted patty pans, after pricking in several places. When cold fill with sliced bananas, or grated pineapple. Place on each a large spoonful of stiff whipped cream flavored with vanilla.