Ryzon baking book

Now press paste across in three or four places with the roller, roll into a long strip, being careful that the butter does not break through. Sprinkle one-half teaspoonful of Ryzon on pastry each time it is rolled out. When butter melts in the oven the powder will effervesce and thus raise, or puff up the pastry more readily. Now fold pastry exactly in three, press down the folds, and lay the pastry aside in a cool place for fifteen minutes at least. This is called giving the pastry one "turn," and seven of these is the number usually required for puff pastry. The next time the pastry is rolled, place it with the joins at your right-hand side, and open ends towards you. Give it two "turns" this time, and again set it in a cool place for at least fifteen minutes. Repeat this until the pastry has had six rolls in all, then double the pastry instead of folding it in three, and finally roll it out to the desired size and thickness. The object of the cooling between the rolls is to keep the butter and paste in the distinct and separate layers in which it is the function of the rolling and folding to arrange them, and on which the lightness of the paste depends. In rolling, keep the pressure of the two hands as even as possible. If the strip of paste is inclined to become curved, this shows that you are pressing more on rounded side than on the other. The great art in making puff pastry is to keep the butter from escaping, which it will do if the paste is too soft, or is rolled out too thinly, or not rolled out regularly. If the paste is not kept flat and even in the rolling it will not rise properly in the baking, but will have tough, hard streaks through it. The oven for puff pastry should be hot, but not fierce, the door kept shut until the paste is set, and, after baking, the pastry ought not at once to be consigned to a cold place, but allowed to cool quite gradually. Puff pastry is suitable for vol-au-vent, patties, pies, and many fancy dishes. RYZON FLAKY PASTRY 2 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. 1 level teaspoonftil salt. yi cupful (4 ounces) butter. ]/i cupful (4 ounces) lard. 2 tablespoonfuls lemon juice. Ice Water. Divide shortening into four equal portions. Sift flour, Ryzon, and salt into a bowl, add one portion of the fat and rub it lightly into flour. Mix to a stiff paste with lemon juice and a little ice-water. Turn out onto floured baking board, roll out to an oblong piece, and distribute a second installment of the fat in small knobs over it, to within one-fourth inch of edge. Dredge a very little flour over, fold evenly in three, press edges together with rolling-pin to exclude the air, and lay away in a cold place, or in the refrigerator for ten minutes. Repeat processes with the chilling intervals until fat is used up, roll out to the requisite thickness, and use for pies or tartlets. Sufficient for three pies. RYZON RAISED PIE CRUST yi cupful (4 ounces) butter or lard. I cupful \]/i pint) hot water. I level teaspoonful Ryzon. 4 level cupfuls (i pound) flour. 1 level teaspoonful salt. Put butter or lard and water into small saucepan, bring to a boil, but do not let mixture reduce in quantity. Sift Ryzon, flour and salt into a bowl and make a well in the center of the mixture. Pour in hot liquid, mixing first with a wooden spoon or a knife, as it is rather hot, then take the hand and mix into a compact paste. Turn out on a floured baking board, and knead lightly and quickly until free from cracks. This paste must be used while warm for making raised pies of pork, or mutton. See page 71. Prize Recipe RYZON PIE CRUST AND COOKIES IN ONE BY MRS. R. F. FINK, WHITE PLAINS, N. Y. 4 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. 2 level cupfuls (i pound) sugar (scant) yi cupful (4 ounces) butter. 3 eggs.