HOT N HEARTY STEAK PIE
Fry1½ cups sliced onions slowly until yellow in ⅓ cup Homogenized Spry. Remove onions and save for later use.
Cut1½ 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.
Add3¼ 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).
Add1 cup raw potatoes, cut in ½″ cubes. Cook 10 minutes longer.
MakeGolden Egg Pastry, [page 20].
Rolldough into a rectangle ¼″ thick and about 1″ larger than 10″ x 6″ x 2″ baking dish.
Pourmeat mixture into dish and place cooked onions on top.
Fitpastry 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.
Bakein very hot oven (450°F.) 25-30 minutes. Makes 6 servings.
Hints for a “Light Hand” with Pastry
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!
BEST FOR ALL YOU BAKE OR FRY
Now you can make tender, flaky pastry the Spry “Water-Whip” way!
Experienced pie-makers like this new method because it saves time. No cutting in of shortening ... no tedious adding of liquid. In seconds, the pie dough is mixed! Beginners like this method because they can “feel easy” about it. There’s no guessing about how much liquid to add ... no uncertainty about results. The dough goes together almost like magic, rolls easily, makes tender, delicious pastry on the first try!
To make “Water-Whip Pastry” ...
here’s all you do....
Put Homogenized Spry in medium-sized mixing bowl and pour over it the boiling water and milk. Then tilt the bowl and break up shortening with a fork.
Whip with rapid cross-the-bowl strokes until all liquid is absorbed and mixture is thick and smooth like whipped cream and holds soft peaks when fork is lifted.
Sift flour and salt onto creamy Spry “Whip.” There’s no tedious cutting-in of the shortening ... no guessing as to the correct amount of liquid to add.
With vigorous round-the-bowl strokes, stir all ingredients together into a dough that clings together and “cleans” the bowl. Takes only about 33 seconds!
Take up dough in hands, work gently into a smooth, blended dough, then shape into a flat round. This soft, pliable dough is now ready to roll in any preferred way.
“Water-Whip” dough, being soft and pliable, rolls beautifully between waxed paper. No messy floured board ... no sticking ... no pastry cloth or rolling-pin cover needed. From beginning to end, this new rolling method is neat as a pin, easy, successful! Just follow the techniques pictured below.
“Water-Whip” Piecrust
¾ cup Homogenized Spry
¼ cup boiling water
1 tablespoon milk
2 cups all-purpose flour (sifted once before measuring)
1 teaspoon salt
Put Spry in medium-sized mixing bowl.... Add boiling water and milk and break up shortening with fork. Tilt bowl and, with rapid cross-the-bowl strokes, whip with fork until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.... Sift flour and salt together onto Spry mixture. Stir quickly, with round-the-bowl strokes, into a dough that clings together and “cleans” the bowl.... Pick up and work into a smooth dough; shape into a flat round. The dough is now ready to roll, either between waxed paper, or on a pastry cloth or board.
This recipe makes enough pastry for a 9″ 2-crust pie or for a 9″ lattice-top pie or for 9 tart or patty shells.