FUDGE SQUARES
1 cup pastry flour
1 tsp. baking powder
Few grains salt
2 tbsp. Carnation Milk
2 tbsp. water
¼ cup fat
1 cup sugar
2 eggs
2 squares chocolate
1 tsp. vanilla
⅓ cup nuts
Mix as for Devil’s Food Cake ([page 17]). Pour ½ inch deep into a cake pan that has been well oiled and dusted with a thin film of flour. Bake in a moderate (375°F) oven. Ice with Fudge Icing ([page 26]). Cut in squares.
CARNATION IS PURE MILK, DOUBLE RICH
Pastry
Home made pies “like mother used to make”! Doesn’t that anticipation make your mouth water? And really, pastry making is not such a difficult culinary task if the following precautions are observed.
Keep all ingredients as cold as possible. If the fat is rubbed into the flour with the fingers, use quick and light motion for if the fat is melted the crust will be tough. Use the minimum amount of water needed to hold the dough together. Chilling the dough before rolling makes it easier to handle and also lighter. Roll just enough dough for one crust at a time. Use quick light motion, from the center outward so as to keep the shape round.
Do not grease the pie tin. Fit dough smoothly to pie tin so no air is enclosed. If crust is to be baked before the filling is added, the pie tin may be inverted and the dough fitted on the outside. Handle dough as little as possible. Bake in hot oven (450°F).