Domestic science (Clark, Cornell home economics)

Manipulation in making Pastry. This consists in cutting the butter into the flour with a knife, or in rubbing it in with the tips of the fingers, stirring in the liquid with a knife, patting and lightly rolling the dough and cutting it into shape for baking. Cutting butter into the flour is by far the better process. Requisites. Handle as little as possible; have everything cold. It is a good plan to put pastry into the ice-box before baking; it may be kept several days if it is placed where the air cannot harden the outer surface. It improves the pastry to wash the butter and work it under water until waxy, to remove the salt and buttermilk. A hot oven is required, but the heat should be lessened after a short time. The pastry should rise in the oven and then brown. The time of baking is from 40 to 50 m. It is done when it slips from the pan. To prevent the undercrust from absorbing juices, mix a little flour and sugar, sprinkle through the pie ; bake crust partly or wholly before adding the filling ; brush over pastry with white of egg; bake thoroughly. Do not have pastry too rich. To prevent the juices from running out, put a stick of macaroni in the pie to absorb them; mix some sugar and flour and sprinkle through the pie; wet each crust with cold water and press; make a syrup of sugar and put into the pie through holes in the top after the pie is baked; or put on the crust loosely, as it shrinks in baking. Pastry — Home Recipe. 1 c. pastry flour, f c. butter, or 2 tbsp. butter, 2 tbsp. drippings, i tsp. salt, ice water less than J c. School Recipe. J c. flour, 1 tbsp. butter, 1 s.s. salt, about 1 tbsp. ice water. Fat may be used in either recipe, if very plain paste is desired. (16 tbsp. Uquid equals 1 c. ^ c. equals 4 tbsp.) Method. Mix and sift dry ingredients; cut in the shortening. Add ice water slowly at the side, stirring with a knife. When a stiff dough is formed, turn on a floured board, pat with a rolling-pin, and roll lightly into an oblong piece. Half of the butter could be used at first, and the rest spread upon the paste at this stage of the process. If that is done, fold it and make three layere; pat and roll out again to get as much air as is possible. Roll out to about \ inch thick and fit to the pie plate. Apple Pie — Home Recipe. Select soiu- apples, CELERY SOUP 265 pare, core, cut into slices, and with these nearly fill the pie-plate, which has been lined with paste. Sprinkle with sugar, allowing 1 tbsp. to 1 apple. Flavor with cinnamon. Lemon juice, or nutmeg may be substituted for cinnamon, and if a richer pie is desired, bits of butter may be dotted over the surface. Cover with a crust and press together the edges of the two crusts, moistened with a little water. Perforate the upper crust with a large fork, or in some way, so that steam may escape. Bake about | hour. Lemon Filling — Home Recipe. 1 c. boiling water, 3 eggs, 1 tbsp. butter, 1 1. tbsp. cornstarch, 1 c. sugar, 2 lemons (rind and juices). School Recipe. J c. boiling water, J egg, separated, 1 s.s. butter, 1 1. tsp. cornstarch, 2 1. tbsp. sugar, juice of i lemon. Method. Mix cornstarch and sugar, add to water, boil 5 m. Add lemon and, when cool, — yolks and butter. Bake 20 m. Pile meringue on top. Ordbb of Lesson 1. Requisites for good pies: — a. What was the condition and material for biscuits? b. What kind of oven for biscuits or pies? c. What caution necessary in making biscuits and pies? 2. Discussion of recipe. 3. Practice. 4. Dish-washing. CELERY SOUP Lesson XXVIII Division. Soups are divided into two general classes. Those without a stock are cream soups, a very thin pur^e and the pulp of a cooked vegetable, strained and thinned with milk or cream. Those with stocks are made from meat, — coDsomm^, bouillon, broths, extracts, beef tea.