Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
1 cp sifted all-purpose flour
1/2 tsp salt
1 tsp baking powder
4 tbsp shortening
1/4 cp hot water
4 tbsp butter or margerine
1 tsp lemon juice
1 egg yolk, well beaten
1 - Sift flour, salt and baking powder together into mixing bowl.
2 - Cut in shortening.
3 - Pour hot water over butter or margerine and stir until melted.
4 - Let cool to lukewarm.
5 - Add lemon juice and egg yolk.
6 - Stir into dry ingredients and stir only until mixed.
7 - Chill thoroughly.
8 - Start oven at hot (425 degrees F.).
9 - Roll chilled pastry out about 1/3 inch thick.
10 - Cut in small shapes for canapes and tart shells.
11 - Use wide spatula and slip pieces onto ungreased cooky sheet.
12 - Bake 10 minutes or until golden.
13 - Let cool.
Makes 24 or more canape crackers, 12 or more shells for tarts.
This same delicious pastry may be cut in rounds or wedges, placed
on top of chicken casserole or other mixtures, and baked as topping.
Or it may be used for large tart shells and turnovers.
Cheese Straws:Make rich pastry by above recipe. Roll out. Sprinkle
with mixed grated Parmesan and Cheddar cheese. Cut in narrow strips.
Slip onto ungreased cooky sheet. Bake in hot oven (425 degrees F.) 15 min-
utes or until golden. Makes 36 or more strips.
Another version oif Cheese Pastry:Using this recipe, roll pastry as
described. Sprinkle with cheese. Fold pastry and roll again. Cut in strips
and bake as described. Or use cheese pastry to make tart shells.