March 23, 1955 Sandwiches and Cannolis Italian Cannoli Pastries, Making Sandwiches

Italian Cannoli Pastries

Shells for pastries:

1 c. flour, all purpose
1/4 t. salt
3 T. confectioners sugar
1 T. butter
1 egg
1 T. water

Sift dry ingredients several times. Cut butter in with pastry blender until mixture looks like fine meal. Add only enough of water and egg beaten together to make a soft dough. (Use a medium egg and it should be just enough.) Turn out onto lightly floured cloth and kneed for a few seconds. Cover dough with a warm bowl and let stand for about 30 minutes. (This makes the dough easier to roll.) Divide dough into 12 uniform balls. Roll each piece into very thin circle. Fit around cannoli forms very loosely, wetting each lap with cold water and sealing well with a fork so forms will not open during frying. Have about 1" lap. Fry in deep fat at 375 degrees until they are golden brown and crisp. Keep cannoli submerged in fat while frying to brown evenly. When done cool slightly and remove from forms. Fill when cold with French Cream Filling, ice cream or whipped cream. Sprinkle with confectioners sugar. Sprinkle edges with green nuts (pistachio) if desired. These shells may be prepared in advance. Store in a paper bag in cool, dry place.

Note: Cannoli Forms: To make your own forms secure a round stick of wood about 1" in diameter. Cut into legnths 4 to 4 1/2 inches long. Boil in oil for about 10 minutes to season the wood. This prevents cannoli from sticking. Temperature of fat about 375 degrees. Forms are now ready to be used and need only be wiped after using.

You can purchase some forms at the Atlantic Supply. They are not called Canolli forms but work fine. They are metal about 5 1/2 inches long and are hollow. They have a diameter of 1 inch at the large metal end and taper to a diameter of 1/2 inch at the smaller end. They do not need to be greased when using.

French Cream Filling

1/2 c. sugar
1/4 c. flour
2 T. cornstarch
Pinch of salt
1 T. butter
1 egg yolk
2 1/2 c. milk
1 t. vanilla

Mix sugar, flour, cornstarch and salt. Beat egg yolk slightly and combine with 1/2 cup of the milk. Add to dry ingredients forming a smooth paste. Warm remaining 2 c. milk, add slowly to paste, cook until smooth and thick, stirring constantly. Cook about 5 minutes after it thickens. If you do this in a double boiler you only need stir occasionally after it thickens. Add butter and when cool add vanilla. Fill cannolies.

Note: For a chocolate filling add 1 1/2 squares unsweetened chocolate, cut in small pieces to hot cream filling. Beat until smooth. While cooling, beat occasionally to prevent crust from forming.

Lunch Boxes and Sandwiches

Few things are quite so unexciting as the average lunch box; few things are quite such a boring nuisance to prepare. Use your freezer to solve both problems. You can make up stacks of tasty and nutritional sandwiches, cakes, pastry, tarts, etc. at one time, store them in the freezer. There are two ways to package and store foods for the lunch box.

1. Wrap sandwiches, cake or pie etc. individually. Package fruits in 1/2 pint containers or smaller. Assemble the foods for each lunch in a separate box; label and freeze. When ready to use just remove wrapped box from freezer and by noon the sandwiches and other food will be completely thawed. (Although fruits will be well thawed, they will still be pleasantly chilled.
2. If you do not have the freezer space complete lunches in separate boxes pack the individually wrapped sandwiches in one box, the cake in another etc. Then when the lunch is needed, take desired items from their containers and put them in bag or lunch box. If a package of frozen fruit is included be sure to pack a wooden or plastic spoon with the lunch.

Making Sandwiches

1. Use fresh bread and leave the crust on.
2. Spread a thin layer of butter on both slices of bread, being careful to cover from crust to crust. This will prevent filling from soaking the bread. Use butter at room temperature, do not melt.
3. Because lettuce, tomatoes, and other salad greens loose their crispness in the freezer, add them to sandwiches only when ready to serve.
4. To save time, prepare all the fillings in advance and spread all the slices of bread in one operation. Spread about 1/3 c. of filling for each sandwich.
5. When making several sandwiches, pair the slices as they are next to each other in the loaf. This makes cutting and wrapping easier.
6. To speed sandwich cuttiing stack two or three and cut them all at once with a sharp bread knife.
7. Wrap each sandwich separately in a moisture vapor proof material.

Some Sandwich Fillings Suitable for Freezing:

Cheddar or cream cheese
Sliced or ground meat
Sliced or ground poultry
Tuna fish or salmon
Cooked egg yolk (do not freeze egg whites)
Luncheon meats
Left over sliced roast beef, pork, baked ham
Sliced cheese
Cheese spreads
Peanut butter

Minced -Meat Spread

Grind left-over cooked meat and add just enough mayonnaise to spread. Chopped pickle, stuffed olives, pimento or relish may be added to mixture.

Peanut Butter Spread

Add enough honey or marmalade to peanut butter so that it spreads easily.

Dried Beef and Cheese Spread

Chop or grind about 6 slices of dried beef and combine with a 3 oz. package of cream cheese, 1 t. grated horseradish.