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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (April 23, 1922)
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Now is the time for rid
inn, and Miss Doris (Jnbelinan of
West Orange, N. J., Miss (iraee
Pifrson and Miss Dorothy Barber,
hoth of New York, are enjoying the
Wrecks were common in the great German railway strike
Pk'turr shows a Lead on collision costing several lives and thou
sands of marks. A tampered switcl. caused the ersh.
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OMAHA SUNDAY H F. F. -
doen ncn wild It.uuU t'lnl
PIES! TARTS! DUMPLINGS!
What visions of goodies! And
always the crowning touch is
and will be the pastry-the flaky, ten
der, melt-in-your-mouth kind.
A perfect shortening is essential,
one containing no water, so every
drop of oil will help to make a tender
Creamed Chicken Puttie with Cream
Mazola a splendid shortening
Mazola is a pure oil, containing no
water, or curd, as butter does. Use
less Mazola than butter. If your recipe
calls fora cup of butter, useonlythree
quarters of a cup of Mazola. This will
give a deliciously crisp, tender crust.
You will be surprised, too, at the saving
this will effect in your pastry-making
alone during the year.
Also remember that pastry flour
contains less gluten than bread flour,
and consequently is less "thirsty." The
best home-made pastry flour is pre
pared by putting three tablespoons
Argo corn starch into your measuring
cup, filling the cup even full with your
regular bread flour, and then sifting.
6e exact in making your dough
Place measured Mazola and ice water
in bowl, add salt sifted with flour and
mix to a stiff dough with a knife. In
this way Mazola will be more evenly
distributed throughout mixture.
After combining ingredients, your
dough is ready for the rolling pin.
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oA.XQuisc cn circa
Mn Andrea m w trdrd the fold mrdal lecturer on fond and eulinary tnpic.
at the Panama-Pacific International Exposition, San Francisco, in 1915. appointed
official lecturer on foods and canmnA for the New York International EfHisition in
1918, and recognized at one of the greatest living authorities on food preparation
Flour board, turn dough on it, and
toss to and fro with a knife, so that all
surface is coated with flour. Rub roll
ing pin with flour, and starting from
centre, roll out dough toward you,
from you, and to left and right, using
quick, light strokes.
How to make and bake
The lower crust for a pie should be
slightly thicker than the upper as it
must hold the weight of the filling
when being served. Have pie plate
brushed with Mazola and lay rolled
out dough loosely on it, letting edges
hang over. If there are any blisters
lift edge of paste so all air is excluded.
Then press edge slightly with palm
of hand, and trim with a sharp knife.
Now roll out dough for the upper
crust. Fold one half on the other, and
on fold cut short gashes so that when
placed over the filling steam may
escape during baking. Place filling in
lower paste, then dip finger in cold
water and moisten edge of lower paste
all round and cover filling with top
paste. Dip tines of fork in flour and
gently press edges together, trim with
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Fill shells with sweetened filings and decorate from paltry tube with
mixture made from sufar, while of egg and flavoring. Rrown in or en.
Pies require a hot oven at first, in or
der that the lower crust will be quickly
baked to prevent the moisture in filling
from soaking the lower crust and mak
ing it heavy. Later reduce heat so that
filling is cooked by the time the upper
crust is baked. If crust browns quickly
before filling is done, cover with white
paper brushed with Mazola.
Shells for tarts
Shells for a lemon meringue pie or
tarts are baked on the outside of pans.
Roll out dough as for upper crust, lay
pie plate, inverted and ungreased, on
board, lay rolled dough loosely over
the dish. Place another ungreased pie
plate, same size, on top so paste is held
between the two; trim edges and bake
dough sandwiched, between the two
plates, in a quick oven. In about five
minutes lift off top plate. If pastry is
set (no blisters forming) reduce heat
and continue baking without top plate
until pastry is crisp and well browned.
If blisters form after removing top
plate put back for a few minutes and
then remove it. When baked, invert
the shell so that it lies "right side up
w ith care" n a pie plate. When cold
it is ready to be tilled.
How to ary your pastry
From the same pastry dough may be
made dumplings, cheese siraws, pi
miento squares, and other d,nntiey
Or try adding some sugar to the Hour
Again, a bit of grated lem in or irange
rind gives you "something dillerent."
and that delicious almond flavor is
gained by a judicious blending of
almond paste into the dough.
5 tablespoons Mazola teaponn saf
4 tablespoons ice water 1 i cups Hour
1 teaspoon baking powder
Put Mazola and ice water in mixing
bowl. Sift flour, baking powder and
salt together, and stir them into the
liquid, mixing with knife into a dough
that can be lifted on the knife with
out crumbling. Roll out as needed.
The greatest sale of any
The wonderful economy and high
quality of Mazola have given it the
greatest sale of any brand of salad
and cooking oil.
If you have not yet tried Mazola,
get a can from your grocer once you
try it for cooking you will always
prefer it to lard and other animal fats.
Your grocer sells Mazola in pint,
quart, gallon and gallon cans. The
l;irge size cans are most economical.
?DVJ? Beautifully illustrated
Corn Products Cook
Book of 64 pages, containing more
than 100 valuable recipes. Write Com
Products Refining Co., Dept. A, Argo,
M CO GRAVURF IN" NFW YORK ST I. O U t S BAITIMORt
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