This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 cup cream, whipped 1/2 cup powdered sugar
1/8 teaspoon salt
3/4 cup sieved avocado
3 drops green vegetable coloring
Peel an avocado, remove pit, and force the pulp through a fine sieve. Whip the cream until stiff and add the sugar. Mix well. Add the salt and strained avocado and blend. Then add the food coloring. This dressing is delicious on fruit salads, baked apples or any hot dessert.
Pastry may be defined as a stiff dough made very short by means of some kind of fat. It is used for pies and tarts and for some other dishes. There are two kinds of pastry; plain pastry and puff pastry.
Plain Pastry is usually used for pies. It may be made either crisp and crumbly or light and flaky.
Puff Pastry is not used for under crusts of pies because it rises or puffs up too much. It is sometimes used for rims where extra height is desirable, or for upper crusts of rich pies. It is used for tarts of various kinds, for cases, such as patty shells and vol-au-vents, to hold creamed mixtures, and for various shapes which are frosted or otherwise decorated for serving with afternoon tea or as desserts. It may be cut into points to take the place of toast as a garnish.
Piecrust mixtures containing all the required ingredients except cold water, are procurable in several excellent brands. These make pie making a simple and quick matter. They are particularly valuable for the small family.
Place pastry in a hot to very hot oven (400°-500° F.) so that the shortening will be cooked into the flour without first becoming oily. If the shortening becomes warm and oily before going into the oven, or after being put into the oven, the pastry will be tough or hard instead of crisp or flaky. When the crust begins to brown, the temperature may be reduced. (See table of cooking periods and temperatures, page 6.)
Some fillings, such as lemon, chocolate and cream fillings, are cooked and put into a baked crust. This insures a dry, crisp or flaky under crust. Some custard pies are made in this way, but the flavor is not so good as when the uncooked custard is put into the uncooked crust and both are cooked at the same time.
It is easier to make a good grainy or crumbly piecrust than it is to make the flaky crust. It is not so important that ingredients be cold and it makes no particular difference what kind of shortening is used; it may be one of the solid fats or one of the vegetable oils; it may be melted before it is used, and hot water may be used instead of cold water. The fat is mixed quite thoroughly with the flour in making this sort of crust, and it need not be cut in with two knives, as with flaky pastry - in fact, the finger-tips may be used for this mixing. The heat of the fingers melts the fat a little, but this is no particular disadvantage with this kind of pastry.
For crumbly piecrust, pastry flour, rather than ordinary bread flour, is an advantage and a smaller amount of fat can be used with the hot-water method.
Baking-powder, one-fourth teaspoon to a cup of flour, has a tendency to make the crust more tender.