ple-pans, since, in earthen pans, the under crust is not likely to be well baked. Just before putting on the upper crust, wet the rim of the lower with the finger dipped in water, or with a thick paste of flour and water, or egg and flour, and press the two crusts firmly together; this will prevent that bane of all pastry cooks—a_ burst pie. Bake fruit pies in a moderate oven, having a better heat at_ the bottom than at the top of the oven, or the lower crust will be clammy and raw. When done, the crust will separate from the pan, so that the pie may be easily Le ‘Remove at once from the tins, or the crust will become ‘‘ soggy.” | The secret of success in making puff-paste is to secure the great- est possible number of layers of butter and dough (alternately) as the result of folding and rolling. This is best accomplished, as will readily be perceived, by increasing the quantity of butter; the more you use, the greater the number of layers before the butter is ex- hausted by absorption into the dough. ‘On the other hand, too much butter produces equally bad results; a quantity of butter equal to the flour is the most, and three-fourths pound of butter to a pound of flour the least, that can be used in puff-paste with good results. For pastry for the family table the proportion of butter may be reduced to one-fourth as much butter < as flour, and lard or suet may be substituted for butter. In making puff-paste, it is a mistake to suppose that lessening the quantity of butter is economical. For instance, tartlets cut one- fourth of an inch thick from paste made with half a pound of but- _ ter to a pound of flour, will not be any thicker or higher when 212 | PASTRY. : baked than those cut from paste half as as at made with ’ three-fourths pound butter to a pound of flour. Thus, by using one- fourth more butter double the bulk results, besides the satisfaction of having good light pastry. In washing or egging pastry, be care- ful not to allow the egg or milk, or whatever is used, to run down over the edges, or, as it sets by the heat of the oven, it will bind the edges and prevent them from opening fully. In rolling, use the rolling-pin as lightly as possible, and take care that the pressure is even. The layers will be even or uneven just in proportion as the pressure is even or uneven. Be careful not to break the dough, or the butter will be forced through, and thus destroy the evenness of the layers. If the dough breaks, cover it with a piece of ‘plain dough,” dust it well with flour, and continue rolling. (It 1s well to keep a piece of plain dough in reserve for this purpose. ) eS Aunty PHELPS’ Pie Crust. To one pint of sifted flour, add one even tea-spoon baking powder, and sweet cream enough to wet the flour, leaving crust a little stiff. This is enough for two pies. Goop Common PASTE. ‘One coffee-cup lard, three of sifted flour, and a little salt. In winter soften the lard a little (but not in summer), cut it well into the flour with a knife, then mix with cold water quickly into a moderately stiff dough, handling as little as possible. This makes four common-sized covered pies. Take a new slice of paste each time for top crust. After rolling spread with a tea-spoon, butter, fold and roll again, using the trimmings, etc., for under. crust.— Miss Katy Rupp. | | | ; GRAHAM PASTE. Mix lightly half a pound Graham flour, half a pint sweet cream, half a teaspoon salt, roll, and bake like other pastry. Purr PASTE. Take three-fourths pound of butter (be sure that it is of the best quality), free it from salt (by working it in water), form it in a square lump, and place it in flour for half an hour to harden ; place one pound of flour in a bowl, take two ounces of butter and rub it “fine” into the flour, wet the flour into dough with oon water,✪ Puff Paste ae ; an By Ls fein, ae :

AI-modernized reading of the original text

ple-pans, since, in earthen pans, the under crust is not likely to be well baked. Just before putting on the upper crust, wet the rim of the lower with the finger dipped in water, or with a thick paste of flour and water, or egg and flour, and press the two crusts firmly together; this will prevent that bane of all pastry cooks—a burst pie. Bake fruit pies in a moderate oven, having a better heat at the bottom than at the top of the oven, or the lower crust will be clammy and raw. When done, the crust will separate from the pan, so that the pie may be easily removed at once from the tins, or the crust will become ‘‘ soggy.” | The secret of success in making puff-paste is to secure the greatest possible number of layers of butter and dough (alternately) as the result of folding and rolling. This is best accomplished, as will readily be perceived, by increasing the quantity of butter; the more you use, the greater the number of layers before the butter is exhausted by absorption into the dough. ‘On the other hand, too much butter produces equally bad results; a quantity of butter equal to the flour is the most, and three-fourths pound of butter to a pound of flour the least, that can be used in puff-paste with good results. For pastry for the family table the proportion of butter may be reduced to one-fourth as much butter < as flour, and lard or suet may be substituted for butter. In making puff-paste, it is a mistake to suppose that lessening the quantity of butter is economical. For instance, tartlets cut onefourth of an inch thick from paste made with half a pound of but- _ ter to a pound of flour, will not be any thicker or higher when 212 | PASTRY. : baked than those cut from paste made with ’ three-fourths pound butter to a pound of flour. Thus, by using onefourth more butter double the bulk results, besides the satisfaction of having good light pastry. In washing or egging pastry, be careful not to allow the egg or milk, or whatever is used, to run down over the edges, or, as it sets by the heat of the oven, it will bind the edges and prevent them from opening fully. In rolling, use the rolling-pin as lightly as possible, and take care that the pressure is even. The layers will be even or uneven just in proportion as the pressure is even or uneven. Be careful not to break the dough, or the butter will be forced through, and thus destroy the evenness of the layers. If the dough breaks, cover it with a piece of "plain dough," dust it well with flour, and continue rolling. (It 1s well to keep a piece of plain dough in reserve for this purpose. ) eS Aunty PHELPS’ Pie Crust. To one pint of sifted flour, add one even tea-spoon baking powder, and sweet cream enough to wet the flour, leaving crust a little stiff. This is enough for two pies. Goop Common PASTE. ‘One coffee-cup lard, three of sifted flour, and a little salt. In winter soften the lard a little (but not in summer), cut it well into the flour with a knife, then mix with cold water quickly into a moderately stiff dough, handling as little as possible. This makes four common-sized covered pies. Take a new slice of paste each time for top crust. After rolling spread with a tea-spoon, butter, fold and roll again, using the trimmings, etc., for under. crust.— Miss Katy Rupp. | | | ; GRAHAM PASTE. Mix lightly half a pound Graham flour, half a pint sweet cream, half a teaspoon salt, roll, and bake like other pastry. Purr PASTE. Take three-fourths pound of butter (be sure that it is of the best quality), free it from salt (by working it in water), form it in a square lump, and place it in flour for half an hour to harden ; place one pound of flour in a bowl, take two ounces of butter and rub it “fine” into the flour, wet the flour into dough with oon water, ae ; an By Ls fein, ae :

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Puff PasteAunty Phelps’ Pie CrustGoop Common PasteGraham Paste

Buckeye cookery