23. In making pies, it is well to mix only the quantity of paste that is
desired for the number of pies to be made. Usually, 1-1/2 cupfuls 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.
24. TARTS.-A very good way in which to utilize these 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, most of whom may be permitted occasionally to
eat such a satisfactory delicacy.
25. 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.
[Illustration: FIG. 12]
26. Another attractive way in which to make tarts is to cut rounds of
the paste, as shown in Fig. 12, 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.
27. 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.
28. SMALL PIES.--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.
29. CHEESE STRAWS.--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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