[Illustration: HOT N HEARTY STEAK PIE]
Fry 1½ cups sliced onions slowly until yellow in ⅓ cup Homogenized Spry.
Remove onions and save for later use.
Cut 1½ pounds round steak in ½″ pieces and roll in mixture of ⅓ cup
flour, 3 teaspoons salt, ¼ teaspoon pepper. Sear in hot Spry until
richly browned.
Add 3¼ cups boiling water, 1 tablespoon Worcestershire sauce and
sprinkle in any of the flour mixture that remains. Cover and
simmer until meat is tender (about 1 hour).
Add 1 cup raw potatoes, cut in ½″ cubes. Cook 10 minutes longer.
Make Golden Egg Pastry, page 20.
Roll dough into a rectangle ¼″ thick and about 1″ larger than 10″ x 6″ x
2″ baking dish.
Pour meat mixture into dish and place cooked onions on top.
Fit pastry over top and seal edge of pie. Mark top into 6 serving
portions by cutting small Vs with knife point lengthwise and
crosswise. In center of each square make a decorative steam vent
by cutting 8 short slits in a snowflake pattern.
Bake in very hot oven (450°F.) 25-30 minutes. Makes 6 servings.
_Hints for a “Light Hand” with Pastry_
[Illustration: Aunt Jenny]
You’ve heard a woman say, admiring another cook’s handiwork. “She has
_such_ a light hand with pastry!” Tender, flaky piecrust has always been
the prize accomplishment of good cooks! And many’s the woman who has
envied it! Now, thanks to Spry and its new “Water-Whip” method, perfect
pastry—every time—is easy as child’s play. And so fast! It’s ready to
roll in seconds!
You see, the “Water-Whip” method answers right from the start that
question that has always been so confusing—“How much water shall I add?”
You simply add a definite, measured amount of liquid right to your
shortening, then whip it into a soft, creamy emulsion! Of course, any
shortening won’t do—the whole method is possible only because Spry is
homogenized, specially made to mix with liquids.
Once your pastry is mixed, the success of your pie depends a great deal
on how you handle the dough. You’ll want to read carefully the pictured
directions for each pastry method and go over the suggestions in the
pages that follow. They’re tricks from skilled pie-makers—ways to make
your pies prettier, more delicious, more certain to win you compliments
from every one who comes to your table! And now—Happy Baking!
_You can bake BETTER pies with Homogenized Spry_
Dip your spoon into Homogenized Spry—see how much lighter and fluffier
it is than other shortenings—how easy to work with. It’s pre-creamed,
easier, quicker to blend with dry ingredients. And Spry is the _only_
kind of shortening that is specially made to mix with liquids. That’s
what makes the marvelous new “Water-Whip” method possible! You can count
on Spry every time—you’re _sure_ to make flakier, more tender piecrust
than you can possibly get with any other kind of shortening ... in fact.
Lever Brothers Company guarantees just that!
[Illustration: Homogenized Spry’s Pure Vegetable Shortening]