A text-book of cooking

Pastry. — Good pastry is : (a) light, (b) flaky, and (c) tender. The lightness of pastry is largely dependent upon the temperature of the ingredients. All the materials should be cold, so that the expansion in baking may be as great as possible. In order to keep the ingredients cold and the fats solid, a knife (instead of the Angers) should be used in mixing. It is well to chill pastry by placing it on the ice before rolling out. The lightness of pastry is dependent somewhat upon quick and deft manipulations. Pastry should be rolled in one direction only and on but one side. A little baking powder also increases the lightness of pastry. Flaky pastry results when the ingredients are mixed so as to form layers. To accomplish this, the fat is not cut fine into the dry ingredients, but is left in pieces. Thus, when rolled, there are layers of flour and fat. Pastry is sometimes made by cutting part of the fat into the flour mixture, then moistening and rolling it out ; adding the remainder of the fat in small bits, folding and rolling out again. The following fats may be used alone or in combination : butter, oleomargarine, lard, vegetable fat, lard substitutes, and beef drippings. * f In order to make pastry tender and not tough, the least possible moisture should be used. The quantity of fat used also determines its tenderness. The more fat used, the less the amount of water required. Pie with the Under Crust. — Pastry is somewhat difficult of digestion ; but a crust that is brittle and easily crumbled is more readily digested than one that is moist and pasty. Pie crust should crumble as finely as a cracker. To prevent moist and pasty pie crust, it is advisable to bake " one crust " pie. If an under crust only is used, it should be baked before adding the filling. The filling should be cooked and sweetened before adding it to the crust. The under crust should be baked on the outside of a pie pan ; it should be pricked with a fork before baking. PLAIN PASTRY 1J cupfuls flour J teaspoonful salt 1 teaspoonful baking powder 2 to 4 ounces fat Ice water Mix the dry ingredients, cut in the fat slightly; then add just enough water to hold the ingredients together. Chill ; then roll out (one crust at a time). Pastry should be baked in a hot oven. It is well, however, to place it in a hot oven and then lessen the heat after a short time. LEMON PIE J cupful flour Juice and rind of 1 lemon 1 cupful sugar 1 tablespoonful butter 2 cupfuls boiling water 2 egg yolks MERINGUE 2 egg whites 2 tablespoonfuls powdered sugar Mix the sugar and flour together, add the boiling water and cook on the back of the range, or over an asbestos mat, PIE WITH UNDER CRUST for 15 minutes. Add the other ingredients and cook at simmering temperature, until the eggs thicken. Cool and place in a baked crust. Cover with a meringue. Bake until the meringue is a light brown. Score Card for Pie, — Determining its Quality Flavor 30 Tenderness 20 Lightness 10 Flakiness • 10 Appearance (color and thickness) 10 Filling (flavor and consistency) _20 Total 100 Why should not the fingers be used to mix the fat with the dry ingredients in pastry making ? Why is it easier to roll out pastry, if it has 1 been chilled after mixing ? Why should a lower crust, when used alone, be baked before adding the filling ?* What is the purpose of pricking the lower crust with a fork before baking ? How many crusts will the recipe for Plain Pastry make ? Compare the filling for Lemon Pie with that for Cream Puffs. Graham Cracker Pie Crust