Potato Pastry

Cold potatoes



Take equal parts potatoes and flour and one half the same quantity of drippings. Rub potatoes through a sieve, mix with flour, cut and rub in fat, and make into stiff paste with a very little water. Use for meat pies, or fruit tarts.

This is a very wholesome pastry.

Another Method. Into a bowl sift two cups self-rising flour and one half teaspoon salt, cut and rub in one half cup butter substitute, then add one cup cold mashed potatoes and sufficient milk to make a stiff paste. Roll out and use.

Rich Short Crust Pastry

2 cups (1/2 lb.) flour

3/4 cup (6 ozs.) butter substitute

1/4 teaspoon salt

1 teaspoon sugar 1 egg yolk Cold water

Sift flour into a bowl, cut in shortening with a knife, and rub it in lightly with finger tips; add salt and sugar.

Beat up yolk of egg with two tablespoonfuls of water and mix gradually with flour mixture. The paste should be stiff. It may be necessary to add a little more water.

This pastry is suitable for fruit pies, tartlets, puffs, and other sweet dishes. It is one of the most wholesome kinds of pastry.

Short Pastry

2 cups (1/2 lb.) flour

1/2 cup (4 ozs.) butter substitute

1 teaspoon sugar

1 teaspoon baking powder 1/4 teaspoon salt Cold water

Sift flour into a bowl, and cut and rub m shortening till mixture looks like fine bread crumbs. Now add sugar, baking powder, and salt, and make a well in the center. Pour a very little water - not more than a tablespoonful - into this, and with the blade of a broad knife stir thoroughly into the flour. The stiffer you keep this paste the better, so add just sufficient more water to make a stiff paste. Make smooth on a floured baking board and roll it out, using it for pies, tartlets, and puddings.

Suet Pastry

1 cup (4 ozs.) flour

1 cup (4 ozs.) whole wheat flour

1 cup (4 ozs.) suet, shredded

1 teaspoon baking powder 1/2 teaspoon salt Cold water

Sift flours into a bowl, add suet, baking powder, and salt, and mix thoroughly together, rubbing the ingredients lightly together with tips of the fingers. Add sufficient water to make a stiffish dough, and turn out on floured board, leaving the bowl clean. Knead lightly until free from cracks, then roll out to thickness required. A larger proportion of suet may be used if the pastry is desired richer. Buttermilk or sweet milk can be used instead of water for mixing. Half the quantity of flour may be omitted and one half cup of bread crumbs used in its place.

This pastry is suitable for dumplings, suet puddings, roly-poly pudding, fruit and meat puddings.

Banbury Tartlets

4 tablespoons (2 ozs.) butter substitute 1/2 cup (4 ozs.) sugar 1 cup (1/4 lb.) currants

1 cup (6 ozs.) Sultana raisins 1 lemon

1/2 teaspoon powdered nutmeg 1 cup (4 ozs.) cake crumbs


Cream butter substitute and sugar, add fruits, grated rind, and strained juice of lemon, nutmeg, and cake crumbs; mix well and chill. Roll out some pastry to about one fourth inch thick, cut out with oval cutter four inches in length and three inches wide. Place a tablespoon of the mixture in the center of each piece of paste, bring edges together to center, press together and flatten ends to about one half inch thick. Sprinkle with sugar, lay on a baking tin, and bake in moderate oven thirty minutes. Sufficient for six persons.