Sardine Sandwiches
2 tablespoonfuls melted Crisco 1 dozen sardines 1 tablespoonful whipped cream 1 tomato Salt, pepper, and paprika to taste Lettuce leaves Slices of brown or white bread
Bone and skin the sardines, then rub through sieve, add cream, Crisco, pulp of tomato and seasonings and mix well. Spread mixture between slices of brown or white bread and b.u.t.ter, stamp out in rounds, in center of each round force a row of whipped cream seasoned with salt and red pepper, place small stamped out leaves of lettuce round the cream.
Sufficient for twelve sandwiches.
Tomato Sandwiches
2 tablespoonfuls Crisco 1 cupful water 1/2 cupful vinegar 2 eggs well beaten 1 teaspoonful salt 1 teaspoonful mustard 1 tablespoonful flour 1-1/2 tablespoonfuls sugar Few grains red pepper Firm ripe tomatoes Bread Whipped cream
Mix sugar, flour, salt, mustard and red pepper together, add eggs, vinegar, Crisco, and water and cook in double boiler until thick, stirring all the time. To every tablespoonful of dressing add equal quant.i.ty of whipped cream. Skin and slice tomatoes very thin, dip slices into dressing and place between thin slices of b.u.t.tered bread.
Cut into finger shaped pieces.
Sufficient for thirty sandwiches.
Tomato and Horseradish Sandwiches
1 tablespoonful Crisco 1/4 cupful grated horseradish 1 tomato Bread 1/4 cupful mayonnaise Salt and paprika to taste Parsley
Mix Crisco, horseradish, and mayonnaise together. Skin and slice tomato, sprinkle with salt and paprika. Spread thin slices of bread and b.u.t.ter with Crisco mixture, and put sliced tomato between, cut into fancy shapes and garnish with parsley.
Sufficient for ten sandwiches.
PASTRIES
[Ill.u.s.tration]
There are two princ.i.p.al divisions, within which all varieties may be included, viz:
1. Short or plain pastries.
2. Flaky pastries.
Of these, the former includes all pastes in which the fat is mixed evenly with the dough throughout; the latter, those in which, by one means or another, the two are arranged in alternate layers. The short pastes are the simplest, and for this reason should be experimented on to begin with. With pastry, a good deal always depends on the mixing.
The best way is to measure out the average quant.i.ty of liquid, to pour about three-quarters of this gradually into the flour, at the same time stirring this briskly with a knife, so as to get it evenly moistened, and then add, in very small quant.i.ties at a time, as much more water as may be needed. To see, in this way, when the flour has been moistened enough, is easy. By the time the first three parts of water have been put in, most of it will have stuck together in little separate rolls; if on pressing these they should not only cling together, but readily collect about them whatever loose flour there may be, sufficient moisture will have been added; but so long as the mixture, when pressed, remains to some degree crumbly, it is a sign that a little more water is required. When done, the paste should stick together, but should not adhere either to the hands or to the basin. If it does this it is too wet, and more flour must be dusted over it and kneaded in till the surplus moisture has been absorbed. A sure sign of its having been mixed properly is when it can be rolled into a lump, and the basin wiped out cleanly with it, as with a cloth.
To roll out, flour the pastry board slightly, lay the dough on it, and form it into a neat, flat oblong shape.
[Ill.u.s.tration]
Press it out first a little with the roller, and then roll with short, quick strokes to the thickness required. Always roll straight forwards, neither sideways nor obliquely. If the paste wants widening, alter its position, not the direction of the rolling. At the beginning of each stroke, bring the roller rather sharply down, so as to drive out the paste in front of it, and take especial care in rolling to stop always just short of the edges. Short pastry differs from the flaky pastries in requiring but one rolling out.
It should be handled and rolled as little as possible and when carefully made it should not be in the least leathery or tough. Air in this method is mixed equally throughout the paste, and when it expands in the oven raises the paste in all directions. The flakiness of pastry depends upon the kind and amount of shortening used. Crisco makes tenderer crust than either lard or b.u.t.ter. Make pastry in a cool atmosphere and on a cool surface. The lightness of pastry depends largely upon the light handling in blending the Crisco with the flour and in the rolling of the pastry upon the board. The best results are obtained by cutting the Crisco into the flour with a knife.
If pastry contains baking powder it should be put into the oven as quickly as possible, but if it contains a liberal supply of Crisco without baking powder, it improves by being set aside in a cool place a few hours. Pastry that is light, dry and flaky, is separated more easily by the gastric fluids than that which is heavy. The flour must be of good quality, fine and dry. All pastry requires to be placed in a hot oven, slightly hotter for flaky than short crust. The oven should register from 310 F. to 340 F. The great heat quickly will cause the starch grains to burst and absorb the fat, otherwise the pastry will be heavy.
In making flaky pastry, if it has been rolled and folded properly, and not allowed to stick to the board, nor cut so that air can pa.s.s through layers, this air when heated in the oven expands and raises the paste in layers or puffs. Heat of oven must be great enough to fix the pastry in this raised condition, and as cold air prevents this, the oven door must not be opened too soon, or any more than necessary.
See that the oven is clean.
Plain Crisco Pastry
1-1/2 cupfuls flour 1/2 cupful Crisco 1/2 teaspoonful salt Cold water
Sift flour and salt and cut Crisco into flour with knife until finely divided. Finger tips may be used to finish blending materials. Add gradually sufficient water to make stiff paste. Water should be added sparingly and mixed with knife through dry ingredients. Form lightly and quickly with hand into dough; roll out on slightly floured board, about one-quarter inch thick. Use light motion in handling rolling-pin, and roll from center outward.
Sufficient for one small pie.
The New Crisco Pastry
2 cupfuls flour 3/4 cupful Crisco 1 egg 1 tablespoonful lemon juice Sufficient cold water to hold mixture together 3/4 teaspoonful salt
Sift flour and salt into basin. Flour blade of knife, and chop Crisco into flour, being careful to keep flour between blade of knife and shortening. When mixture looks like meal, add gradually, egg well beaten and mixed with lemon juice. Roll pastry into ball with knife.
May be used at once, but will be improved if allowed to stand in cool place for one hour. Should be rolled out once and handled as lightly as possible. May be used for sweet or savory dishes. Bake in hot oven.
The purpose of the addition of lemon is to render gluten of flour more ductile, so that it will stretch rather than break as paste is rolled out, or as it rises in oven.
Sufficient for two pies.
Tip Top Pastry
1/2 teaspoonful salt 1-1/2 teaspoonfuls baking powder 2-1/4 cupfuls flour 1/2 cupful Crisco Cold water 1 teaspoonful lemon juice
Sift and mix together flour, salt, and baking powder. Rub in Crisco with finger tips. Chill two hours. Then take out 1/2 cupful, and to remainder add lemon juice and cold water gradually to make stiff paste. Knead lightly and roll into long narrow strip. Sprinkle dough with half of reserved mixture and fold so as to make 3 layers. Turn half way round, roll again into strip, sprinkle with rest of mixture and fold as before. Roll and fold twice more, and pastry is ready for use for cakes, puddings, or pies.
Sufficient for two pies.
Cornstarch Pastry
1-1/4 cupfuls cornstarch 1-1/4 cupfuls flour 2 tablespoonfuls sugar 1/2 cupful Crisco 1/2 teaspoonful salt 1 teaspoonful baking powder 1 yolk of egg Milk to mix
Rub Crisco lightly into cornstarch and flour, add salt, sugar, baking powder, beaten yolk of egg, and sufficient milk to mix to stiff paste.