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Utilizing Leftover Pastry
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In making pies, it is good practice
to mix only the quantity of paste that is desired for the number of pies
to be made. Usually, 1½ cups of flour will make sufficient paste
for one double-crust pie, provided the pan in which it is made is not too
large.
In case it is necessary to make fresh pie on two consecutive days,
a good plan is to make at one time enough paste for both days, for what
remains after the first pie is made may be allowed to stand in the refrigerator
or some other cool place. Then it may be rolled out on the second day and
used in exactly the same way as on the first.
However, it is a rather difficult
matter to make the exact amount of paste for the pies needed. If nothing
more remains, there are usually small scraps left over from the trimming
of the edge. These should by all means be put to some good use, for the
material is equally as good as that which has been used in the pie and
there is no reason why it should be wasted.
 Tarts
Small Pies
Cheese Straws
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TARTS
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| A very good way in which
to utilize pastry scraps is to make tarts of various kinds and shapes out
of them. There are a number of attractive ways in which jam, jelly, marmalade,
fruit butter, fresh fruits, apple sauce, stewed prunes, or other cooked
or canned fruit may be utilized for the making of tarts. These little pastry
desserts are the delight of children and the whole family. They are very satisfactory delicacy.
Before attempting to use
the pastry scraps, work them together with the hands. Then roll the piece
out with the rolling pin until it is the required thickness and cut it
out in the shape desired. To make a simple variety of tart, cut two rounds
of the paste with a cooky cutter. In one of these, whichever is to be used
for the top, make three or four small holes, using a thimble or some other
small cutter. Bake these shapes in the oven separately, and after baking
spread the whole one with jelly or jam and over this place the one containing
the holes.
Another attractive way in
which to make tarts is to cut rounds of the paste, as shown in cover small
pans with these rounds, and then bake them. Upon taking them from the oven,
remove them from the pans and fill them with any desired filling in the
form of stewed fruit, jam, custards, etc. If canned or stewed fruit is
used, cook it down until it is somewhat thick. These little tarts are delicious
when they have had a spoonful of meringue baked on the fruit or are served
with a spoonful of whipped cream.
Still another variety of
tart may be made with very little trouble. Cut the rolled paste into pieces
about 4 inches square, and, on a triangular half of the square, place several
spoonfuls of fruit with additional sugar, if necessary, and add a little
flour to thicken the juice that forms. Fold the other triangular half over
the fruit to cover it, turn the edges of the bottom half over the edges
of the top, and press them down to keep the fruit from running out. Set
in the oven and bake until the paste is brown and the filling of the tart
is cooked.
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SMALL
PIES
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| Sometimes there may be enough
paste remaining to make one crust for a small pie. In such an event, cover
the pan with the paste, add a fruit filling of some kind, such as cranberries,
apple sauce, marmalade, or fruit butter, and then, out of the scraps that
remain, cut several narrow strips and place them over the filling. Such
an arrangement makes an agreeable change in the appearance of this dessert. |
CHEESE
STRAWS
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| Small pieces of pastry that
are left over may also be used to make cheese straws, which are one of
the accompaniments often served with salads. To make them, roll grated
cheese into the mixture until it is well blended. Then roll out the paste
until it is about 1/4 inch thick, cut into narrow strips of the desired
length, and bake in a hot oven. |
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