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PAGE mEiGE TEE CNADIN srTESM.N. OWTIAW.n T V'Iluk!ii Al' BRU .....8th'1934 A Page Devoted to the Interests of Women Readers CANADIAN EVENINGS AT HOME N I had forgotten that you could cro- C QI G S HQ chet, C O IGSH O Or liked to hear a story read aloud, So long it seems we've always gone A complete Cookery Arts Course in 12 awayLes sdein wihalteF da e as To mingle somewhere with a bab- esn elgwiha teF dmnaa bling crowd. of this Important Subject. Thoroughly When first we married and we used practical to the beginner as weII as to the ri Tto pr fa Futenth experienced Cook who is interested in the Avenue,I newer, better, more econOMical methods. pi We of ten sat together, cjuite content; Peae f The supper dishes of t I dried for Peae you. Do you remember how I tinkerecib then With saw andi hamner o'er some pantry sheif, LESSON 4 I want you to notice that it is the UigorPsr smen, M irn epr method of adding the shortening xve use our pastry commonly iniR D L B And ad"M dear, I'il do that which makes the distinct cifference several ways. wor myei!" ASRY MI PI FLLIGS in the finished pastry. There is 1. As empty pie shells or tart workmyslf! PATRY ND IE ILLNGS bound to be heat f romn the fingers, shels-For these: (a) We fit a thin- The meai tonight was good! I've ai- Qood pastry <which every girl or which sof tens the fat and blends it Iy rolied ('/ inch) sheet of pastry ways suaad, woman wants to make> is whoie- into the flour, instead of just mixing looseiy over the bottom 0of an in- And now repeat it, old and ever some and digestible enough for the particles of fat through the flour. verted pie pan or tart pans, being wolds aîtis normai person; it is popr pastry that Sometimes you may like one of these very careful nlot to stretch it, be-Q Altougi o tis ise5 highly indligestible. pastes btter than the oth-ier-for cause it would later shrink back. have fed, There are few materiais and fewintce some tarts seem rather With scissors or sharp knlfe we trim No one can make an apple pie utensiis needed for making pastry-Inicer withothe close-textured paste It off around the edge of the pan. like you. yet it can be a tricky thing te make, wiist for thers, we like a flaky In fltting the paste over the pan, we for the cook who does nlot under- paste. try to catch as littie air underneath We've learxied this lesson to our stand the littie turns and pointers This method I have ,iust given it as possible. Before putting in seuls' delight:1 that bring success with it. Ttiey are (even when the shortening is cut in) oven, we prick it ail over with a f ork For happiness we have no need to ail here in this lesson. In Lesson 3, makes oniy a moderately flaky to aliow any imprisoned air bubbles roam. we learned about Sof t Doughs. In paste. There is a speciai method for to escape. There are somne joys the changing this lesson, we study one of the most making true flaky paste-and when <b) Another Method-We line pie times can't blght, important Stiff Doughs. The meth- it is rich, it can really be used ini or tart pans with pastry, fltting it And we can flnd contentment here ods of mixing are much alike-the many ways which we were accust- in generously and not tnimming too at home, fat is cut into the dry ingredients omed to think needed puff pastry; closely. Prick paste to ailow air -Edgar A. Guest before liquid is added. this very fiaky paste is easier to bubbies to escape; cut 3/ inch strips ^eIngredients for Pastry make than puff pastry. of paste, wet one side, and apply toee DAUGHTERS 0F ENGLANI> 1. A dependable flour, one with Superior Fiaky Paste rim, fluting between tbumb and f in- ger; this helps prevent. shri.nkage INSTALL NEW OFFICERS tender gluten preferred. This is an excellent paste to make and improves appearar.ce. The pasteRe 2. Sat-'4 teaspoon for each cup in quantities; wrapped in wax pap- may be weighted down by putting a DISTRCT DPUTYPRESDE f lour, or a littie more if your fat is er it can be kept two or three weeks, sheet of wax paper o)ver the pastry Intalaio 0 nw ficers of Dur- unsalted. if very cold. and then about haîf fiiling the dish Insalltio ofnewoff3. Baking Powder-a very littie 1. Sif t flour, measure it and sif t with raw rice or beans. The rice or hamn Lodge, Daughters of England, may be used, 1/4 teaspoon for each with sait into bowl. basaeuhr o ae sad too plce n Se.E Hal o J up flour is the amount needednte 2. Measure fat, samne as for quick sell hoid teîr shape beneath the ary 25th. Visting miembers fromn help make pastry light, at least un- paste. <There rnust be 1-3 as much weight. Oshawa and Whitby were present. ti3o aegie xeine hnfata hr sforfrti at. 2. As single or double crusts for District Deputy Mrs. G. E. Pritch- i ohaegie xeine hnftaterislurorhspse. ard installed the following officers you may use it or not. 3C shallo w pies an.d tarts, w-hen the f iii- for 1934: 4. Shortening-a bard. cold fat 3.Ct haif the fat aý nice white Pas Prsidnt-rs.T. oul 0fneuralfiaor.or artbuter ndneutral-flavored shortening or lard) îng is cooked with the pastry. PaPresident-Mrs. . ennet part sbortening may be used; 1-3 into dry ingredients, by rnethod <a) 3 satpcus o epds Presden-Mr. B Benett cupfataltgethr t eah cp feurin uic Pate.fruit pies and meat pies. Some soi- Vice President-Miss L. Pritchard cu a.t a loether to ch p flour ind Quick Pate . etoi nid support sbould bc put in the mid- Secretary-Mrs. T. Bennett, Jr. mae apeaatl ic ase d aster eho ndle of the dish to hoid up the paste. Treasurer-Miss I. Mitchell li cup fat to each cup of flour is Quicke Paste.cek don. Chpai-rs . odthe least that should be used. 5. Turn out on floured board or if th filing incooks clown."ued i lst Gid-Mrs. .Bone 5. Water-shoud be i-cld canvas, pat and roll out in sheet 1 4. Various fancy pastries filledanfliginwchesaruedn 2nd Guide-Mrs. . Benett Alo us1n>g t e ia pasti.nch thick: keep square as possible.' 1tand unfilled. generous proportion - cannot be 2nd uid-Mr. T.Benett Allw jut eoug te akea psteAs cake-and-pastn- combina- cooked long at high temperatures, 3rd uicl-Mr. H.Hughs <at will roll without sticking when 6. You have half of yoiîr bard to - z)'as ad f oor because ail egg dishes demand slowi 4th Guide-Mrs. Wrn. Woolner tut ned out on a lightly floured bake cudftlf.I hscs.i a cooking. Put the pie into a hot oven Pinit-is H Pithad board; 3 tabiespoons to the cup te bc either white shortening or butter.î Baking Temperatures at flrst, and give it long enough te PInstr-Miss . Dwcher begin with-and more .iust sprinkled Divide it in three. Cut one piece in-j Heat sbould corne f romn the bot- 'set" the paste-but not long enough1 Ouside Guard-Ms. J. oolneifncesr.To uhw tet smail bits. spread these over the tom cf the oven for pastry, so place to allow the filling te boil. About1 in f ncesary To muh wterfront haif af Your sheet of paste, it on a rack on the bottorn or near 10 minutes is usually enough te give MusedcalOfcrd-Mr. J. C. Bll.n makes a sticky paste, which is very dust hr n rti hnbkd o h over ligbtly with flour. pick up it, according to your oven. When the paste a good start without en-1 Medial ffier-D. J C.Bell had ad brttl whn baed.Toatheback edge and fold it over the pastry is baked by itself, without dangering the fiiling. Temperature Mrs. T. Gould was presented with litie water resuits in a very crurnbly,I fat, enclosing as much air as pas- fillings. a very hot oven should be mnust then be sharply reduced te der of the evening was spent in fler-richbcrust. R olln in er sible. used for oîdïinary paste anid just moderate or rather slow heat, and games and contests, lunch being ser- ribes1tego txuean7a-i . Pin ch edges and pat and rail slightly less bot for tbe extra-rich cooking continued until filling bas ord at hethery.Yclose.son eout caefully, se tat pieces of fat Paste. set to the consistency of a baked ___ ___ ___ __ ___ ___or 0f he asry. You wii s on et will n t break trough. D on't roil l. Shelis-Em pty pie shels m ay custard. Test the filing by thrust- 'the feeling" for mixing your paste. i~t tinr. be given 500, F. at flrst, the temper- ing a silver knife into the centre; if MRS. J. COWLING'S GROUP Utensils Required 8. Fod paste and chili it. ature mace lower as pastry shows it cores out risty and rnest, fli- BAS CHARGE 0F PROGRAM 1. Mixing bowl, fleur sif ter, meas- 9. Roll out again, dot haif of colon. ing is not cooked enough; when HAMPTON WOMEN'S INSTITLJTE uring cup, mea.uring spoons. sheet with the second measure of fat 2. Fruit Pies-A fruit pie should knife cornes out dry, remove pie 2. -Wire pastry blender or a knife divided in simal pieces, dust over be given a hot oven at flrst, about from heat imimediateiy. Hampton Wornen's Institute met or steel fork te cut fat into dry in- lightly with fleur, fold over, pincb 450- F., and wben paste takes on There is another successful me- in the basement of the church, with gredients. edges, roll out carefully, fold and color, hieat shouid be reduced and thod I advise for pies with a fllling the president, Mrs. C. Johns, in the 3. Wooden bake board or canvas chili. baking continued at a mocierate of creamn or custard typ~e. Bake the chair. The meeting opened with the bake sheet; wooden rolling pin; the 10. Again roll out chilled dough, temperature, 375- F., until fruit is empty sheli first, in the second way Institute Ode, foliowed by the Lord's pin may be covered with ribbed cot- spread the last measure of fat oni tender; if top crust is in danger of I have descrîbed, for 10 minutes at Prayer in unison. A comrittee was ten (the leg of a smail child's ribbed baif of it, fold the other haif over. becorning tee browri, put a paper 5000'F.; take fromn oven, f111 the appointed to arrange a program for white cotton stecking makes a good Keep well chiiled, closely covered, over it. sheli, and return pie te the oven in Marci 17tb. The programn was in caver); a covered rolling pin works and use as required. 3. Meat Pies-Meat pies, since wl-ich temperature bas been reduc- charge of the centre group, with better, holds tbe flour evenly-and This Superior Flaky Paste rnakes their filling bas been already cooked, ed to very moderate heat. Mrs. John Cowlîng in the chair, for the samne reason we favour the suce little flaky tart sheils, is good can be put into the hot oven and re- There is a lesson ceming toward The program epened with singing canvas cloth on which te turn out for fruit pies and for meat pies, or me d when pasýtry labkdwbch the end of your course, which deals "Little Brown Church in the Vale"; our dougbs. to hold a crearny filling, and it wil] will allow plenty of time to heat the etri ihFotnsadFlig Mrs. Sulas Williams gave a paper 5. Pie or~ bake pans, or baking make many of the littie fancy pas- filling if cold. for cakes-and amongst these fi- on Canadian Lterature; vocal duet, 'sheet, etc. tries wbich we usuaily make witb 4. Custard-type Pies - Pies or îngs are the rnost important of the Mrs. G. Barron and Mrs. Xiii Wil- Kinds of Pastry puff pastry. tarts with a custard type filling- wcarean usaefrd-ypfixtur pes bur; Miss Ruth Johns gave amo- wh r w id o riar oIc are used o foreilling pie logue, and a reading by Mr.s. iî Tee r w ids0 riar upi iea neaml nti Harn. The meeting closed with pastrY in general use; a ciose-text- RSNE ATO AW RCPINPupiPeasnexmlints Blest Be the Tie that Binds. A soc ured pa.ste and a ligbt flaky pastePRSNE AT TAAREETO lesson-then you will bave several ial haif hour was enjoyed. C madle up of thin layers of crust with * of <bese fillings in Lesson 10. ________air between. We are net treating. 5"' actual puff paste. ' . . FILLING PIES AND> TARTS NEW LEADERS ARE It La the method of mixing that is ."<'""< erigt aego atyI largely responsible for these differ- theafrst ste nmakin good pes. INTRODUCED TO ALICE 1ent re'suts-particuîarîy the way te the rtseon s akreall ud esa. JACKSON MISSION BAND; ,shortening is added. The kind of "' Theast ew is f fllliung rst s hortening, too, makes a difference; mkn obecutadoe-hi Alice Jackson Mission Band met a liquid fat like cooking oul, will paies, de- ssat penshand at the United Churcb, Monday, Feb. make the very clase-texturecl kind of pth e pie taitsand acyptiesn 5th, at 4.15 p. m. The meeting op- paste, wbile solid fats are used in ta r ftns sfl ened by quiet music by Mis.s Clark. the flaky, as well as the close type. that ar'"~~""'We ou havse sered The cali to worship was read by Ev- pat f bi lssnan have a cov-th frs elyn Harnden and wasrespondecl ta METHODS FOR MAKING PASTRY pa \h ,.< ,' rdra ftiles p atrindyourvefriger- by class singîng a bymn. Prayer QikPst ,er elofping coid fo r efrhen i was affered by Miss B. Raafleub, ukPat at e, yeu can frstart hen tudy and the seripture lesson was read by 1. Sif t fleur, measure it and sif t, wneyucnsattesuyo Dorothy Srnale, followed by a story witb sait, into bowl. differnotheinds o fanding ther by Ruth James, "A Valentine for I2. Measure fat. (For excellent tispret0f he solng nd ak ther Carol." The offering was taken by 'sbort-cut method, see Lesson 1). 'Theear b tps ewllcn Marjorie Rundie, and the secretary's 3. (a) For a fairly flaky paste: side hre o te boes ks 0f thon report given by Winnifred Wood, ufa nodyigeins's irhr rintebksfte the treasurers report by Frances Cut fat into dry ng readifer us- ere Rowe. A worship story was told b n îr tybedro akieo 1. Easy-ys rui es Miss Ra3,fleub; a vocal duet w. a knife in eacb hand, or a steelt 2. Deep-disb meat pies. given by Helen and Gwen Hooper; fork that bas 2 or 3 prongs. Use a Watch Tawer by Marion Mhodquick, short cbapping motion, until4ct - --"*'-luuuucmes. LUtsome ,"eyieta"' 1- ochange eOR quality EL e25c -lb. PEKOE 380 1 b aMa is good tea" Tea in cnre fitpaste 50 steami can es- about the rirn and crirp the edge ca, Ft very loosely over the of your pastry cover with finger and fruit- ontsretch it or it will thumib or wth a pastry crimper. shrink later. (If desired a strip f 8. Put inte a hot oven for the paste "2ý inch wide may be adiusted flrst 10 minutes, 4500'F., then re- around the rim f the pie Plate, duce temperature to modrate and dampened, and the crust top sealed cook until fruit la tender.e If nec- t e i t , b e f o r e t r i m m i n g ) . s a y p u a p p e o v r t p f p i 7. Trim off with scissors-notesaypuaparovrt !pe too close te rlm of dish-press down (Contlnued on page 9) A Cood Cook ShouId Have 5unbeam The Besi MUXMASTER _ E q uipment Anna Lee Scott ad- vises the use of mod- I ~ iI _ ern domestic equip- ment as a necessary aid to good cooking. See the Sunbeam Mixmaster and The 2: Maynise e l r ipp 3. Mandiidai.e mo>aledrip e st o i R y lC i a re 4. Bal.bearj,.g sel lrevol.'snu dise for nixung bo.11They beat, whip, mix, 5. Most powerfuI motor in 4dvy mixer selling under $50 = opeely enclosed d iroo oo U:ohngg u t o or t& > juice, àhred and chop. lore or aller using. No holding. Ne TeIts ice a furona.T el t s ic e a Mixes whips-beats-mashos - extracts Julce - etc. - etc. bor saving devices. Moffat Therf,.OaMatac Heait Control Controlled heat is im- portant if success la desired in cooking. In the Moffat Electric Range with the Therm-O.Matjc oven heat control you have Ç<'C" the greateat triumph of heat control in ~ Canada. See the Mof- fat Ranges at the Hy- dro Shop, and be sure and ask anyone who owns one what they think of it. The Hydro Shop. The Shop tht la owned by the People - Patronize IL. Li A A LC Mi too or can mer THE CANADL4N SrATESMM, BOWMANVMT.9- TMIR--,nAV wrul>iryànr oiu in Rose