Ryzon baking book

However well the pastry may be made, success will not be attained unless the oven is rightly heated; the very lightest crusts will be totally spoiled in the baking if this important point is not carefully attended to. If the oven is not very hot the fat will melt and run out of the pastry before the starch grains in the flour burst; consequently, they cannot afterwards expand, however hot the oven may be made; and in this way the paste will become heavy. Take great care that the oven is hot when the paste is put into it. The heat of the oven may be tested with a thermometer or by putting into it a small piece of the pastry. If this piece of pastry browns fairly quickly, the oven may be considered hot enough. For puff pastry, the thermometer should register about 340° F. to begin with and when the pastry is well risen the heat may be reduced to 325° F. For meat pies about 300° F. will be hot enough, and for the plainer kinds of pastry the temperature may be still a little lower. There is so much difference in ovens, that the hottest part of one may be the coolest of another. The oven door should be opened and closed as gently as possible, and not oftener than is necessary. Watch the paste carefully that it does not take too dark a color. If it becomes too brown before it is sufficiently cooked, cover it over with a double piece of paper that has been slightly sprinkled with water. If the pastry is not to be used at once when taken from the oven, allow it to cool slowly in a warm kitchen. When light pastry is transported at once to a cold larder, or pantry, it is very apt to become heavy. If any paste is left over do not bake it simply because it is made; scraps will come in nicely for little pies, entrees, savories, or fried for decoration; they are always useful to have on hand. Keep in the ice box. Some cooks frequently, and with excellent effect, introduce various flavorings into their crusts, mixing some with the addition of lemon juice, while giving to others a delicate and very agreeable gout by means of very finely chopped parsley, onion, shallot, thyme, bayleaf, or even mushrooms. Or in the case of pastry for sweet dishes (it may be sweetened or not, just as individual inclination guides) grated lemon or orange rind, spice of any kind preferred, grated nuts, or a judicious addition of a suitable extract, such flavoring being particularly effective in connection with suet or butter crust for steamed or boiled puddings. Another way to find the right heat for pastry is to lay a piece of white paper in the oven, if it browns quickly the oven is hot enough; it should not be so hot that the pastry will "catch" quickly before it is risen, or before the contents of a pie or tart are cooked. To prevent this a piece of greased paper may be laid lightly on the top; if the oven is very fierce, it may be slightly damped. Pastry should never be baked in an oven in which meat is being roasted or with any other dish which generates steam, as the moist heat would be apt to destroy the crispness of the pastry. Ovens in which heat comes from the bottom are decidedly the best for either pastry or cakes; but no one should expect to bake well in an oven which they do not thoroughly understand. 55 ~~ RYZON PASTRIES RYZON MATZOTH PASTRY I yi matzoths. 2 tablespoonfuls (l ounce) butter or lard. 1 level teaspoonful Ryzon. yi cupful {lyi, ounces) matzoth meal. 2 level tablespoonfuls (i oz.) powdered sugar. Pinch of salt. 2 eggs. Cover matzoths with water, soak for fifteen minutes and press dry. Heat butter and add soaked matzoths. Cook for two minutes, sift and add matzoth meal, sugar, Ryzon, salt, and eggs well beaten. Mix well, and press into a greased pie plate with the hands as it is impossible to roll this pastry. Have pastry one-fourth inch thick. RYZON SHORT PASTE 2 level teaspoonfuls Ryzon.