Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies

by Woman's Institute of Domestic Arts and Sciences

UTILIZING LEFT-OVER PASTRY

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.

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.