I'M TRULY grateful that ! didn’t live during the days when one’s cooking abilities were judged on pastry. The poor cook could turn out wonderful meals 365 days a year but if her pies weren't precious, her reputation was shot. Mostly, | make wretched pastry. Occasionally, I’ve made a master- piece; back in 1967 | made three in one day — for a Grey Cup party. Such a triumph — never to be repeated. J made one great batch of hot . water pastry in 1958, never repeated. . See what | mean? _ My mother-in-law made perfect pastry. 11 never failed and she tried to teach me. . Her secret was using real pastry : four (not all-purpose) and Swift’s ard. 1 bought the right stuff and we could have paved the driveway with my efforts. I’m going to give you a selec- tion of pastry recipes. These are unique; each one has turned out well for me — once. Each has also failed repeatedly in my kitchen but I’m sure it’s not the fault of the recipes. I cheat a lot. Frozen pastry gets a lot of use but I can foul up packaged mixes. If I have to make a pie it’s usually parked on a graham wafer .- crust (or various other cookie combinations). : Every book and magazine is pushing low-fat, low-sugar recipes ‘for everything. . Unfortunately, you can’t make a pie and watch your diet at the same time. Like everything else, moderation is the key — an occasional piece of pie isn’t apt to send the average person to the mortuary. _ And despite all the squealing about “‘healthy choices,’’ I doubt if Cadbury’s is losing any money. Betier a slice of homemade fruit pie than a large Hershey bar! SUZY’S PASTRY Suzy is my middle daughter. She makes wonderful pies using this recipe from an old cookbock. She says that one of her secrets _is never to try to get every bit of the flour niixture incorporated into the dough — leave what doesn’t blend immediately in the bowl. % c. flour VY c. water 1% c. flour 1 tsp. salt % ¢. shortening (Crisco) Whisk the “4 cup flour with the water to a smooth paste. © Stir the flour and salt together and cut in the shortening until the mixture resembles coarse crumbs, Stir in the paste mixture and pull the dough into a bali (leave the last bits behind). Divides the dough in two (slightly mare fur the bottom crust}, Roi! out 4’. Makes enwugh for a large two-crust pic. A HUGE AMOUNT OF “NEVER FAIL" PASTRY Like i said, it worked for me ~ once. _ Use what you need and freeze the rest -- it makes enough for three two-crust pies so divide ac- vordingly to freeze. 5% Mour 1 Tbsp. sugar { tsp. baking powder 1 tsp. salt ith. lard I egg 4 ¢. cold water { tsp. white vinegar BUDGET BEATERS 1 tsp. vanilla Combine the dry ingredients and work in the lard untit the mixture is crumbly. Beat the egg, water, vinegar and vanilla with a fork until well mixed. Stir in. Divide into six pieces and chill before rolling. Omit the vanilla if you're mak- ing savory pies or tarts. BOILING WATER PASTRY I was a kid, home from univer- sity for the holidays, when I first made this. My mother made awful pastry — you needed a steak knife for hers. Figuring that anything would be an improvement, I found this recipe. But, since time was short, | tripled the recipe, sending my fa- ther off on two trips to the store for more mincemeat. . Tran out of tart pans and used muffin tins. The tarts were. delicious — once. 3 ¢. shortening 7 Tosp. boiling water 2% ¢, flour 1 isp, salt Measure the shortening into a large bow], With electric mixer, beat while adding the boiling water — measure it right out of a saucepan at fuil boil. Stir in flour and salt. Chill before rolling. eee A friend of mine who once owned a cafe (in Hanceville, up in the boonies near Alexis Creek) made terrific pies. But only if she made 10 ata time! She told me that it’s easier to make good pastry when you're handling farge quantities ~~ you don’t overwork the dough, Makes sense, doesn’t it? sos CLUB SODA PASTRY I've only made this pastry for eat pies and it made great sausage rolls using sausage meat, not sausages. 4c. flour 1b. regular margarine 1-10 oz. can club soda Cut the flour and margarine together until it forms coarse crumbs. Stir in the club soda, pulling the dough away from the sides of the bowl. Form into a ball and chill. This makes four dozen 3-inch sausage roils. CREAM CHEESE PASTRY Thank Good Housekeeping magazine for this one. Handle as little as possible as it toughens eusily. Use for making savory turn- overs — mushroom or meat — especially good for a spicy ground beef filling. Me. flour 3-3 oz. packages cream cheese Ya c. margarine Beat together with an electric mixer. Quit when it’s just mixed. Chill before rolling. Wine Academy schedules MARK DAVIDSON and Park Heffelfinger of . the newly founded Vancouver Wine Academy aim to provide Van- couver enthusiasts with a wine study program, The first of the academy’s ‘Introductions to Wine Study’’ is schedule for this fall. Davidson, The William Tell restaurant's diploma som- melier, and Heffelfinger, North Shore Wine Cellar’s merchant, will co-host the sessions. The two wine experts have a total of 30 years of restaurant beverage experience between them, two diplomas with the International Wine Academy, and one diploma, Wine & Spirit Education, London. The beginner’s A-level com- fall introductory sessions mences Oct. S for eight con- secutive Tuesday nights through Nov. 23. All major wine-producing countries will be covered, and fundamentals of wine-making, grape-growing and tasting will be included. In the new year, for gradu- ates of A-level, or for those with previous wine study background, the B-level pro- gram will delve further into the individual ‘regions with more emphasis placed on sensory evaluation, The cost per session is 3250. For more information con- tact Mark Davidson at 732- 6948 or Park Heffelfinger at 879-3337, CLAIRE SUTTON, MLA, Counselling Psychology Individual Marriage & Couple Consselling © Relationship Enhancement * Pre-Separation, Separation & Divorce * Life Transitions 200-1 Lh WE’VE MOVED ONE BLOCK! Dr. J.C. 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