Domestic science (Johnson, for schools and homes)

Pastry Flour is mada from "winter wheaf\ a wheat sown in the fall, and growing, somewhat, during all the cold and moisture of the winter. It is soft and starchy; hence more brittle than the spring wheat, thus being better adapt- ed for pastrg. Spring wheat contains a greater proportion of gluten, which is slightly elastic. For this reason, the spring wheat is better for bread dough. Pastrg is hard to digest, because the starch grains, which require water to swell and burst them, are saturated with the fat used in the "crust"; and thus the fluids of the mouth and stomach are unable to act upon them, in the processes of digestion. Some General Rules for Pastry. 1. Have everything cold. 2. Roll the crust one way, only, as nearly as possible. 3. Handle the crust as little as possible. 4. Bake pastry quickly, to prevent the crust's being more or less saturated with the "filling." 5. Have the heat greatest at the bottom, for the samt reason, and to allow "light" pastry to rise before browning. 6. Pastry flour is best, but any flour may be used. 7. Reduce all pastry to the lowest temperature abovt freezing, if possible, before serving. 8. In making "short" pastry, use equal amounts of water and shortening. General Rule for "Short" Pastry: Equal amounts of siioiteiiing and ice water, or very cold water, about three APPENDIX 115 times as much flour (by bulk) as water; 1 tsp. sugar and 1 tsp. salt to each c. of water. Sift flour, salt, and sugar together; chop in the lard, and add the water slowly, mixing lightly with the fingers. When mixed in the bowl so that it may be moved in a mass, lift from the bowl and place upon a lightly floured board, roll out all one way by turning over, until large enough to fit the pie plate, and of a proper thickness, about one eighth of an inch. Place the crust on the plate, press it down firmly; with a knife, trim oflF the crust outside the edge of the plate. Put in filling, and, if only one crust is necessary, place in the oven and bake. If two crusts are necessary, roll the upper crust to the same thickness as the lower, place it upon the "filling", press down the edge into the edge of the lower crust, perforate in several places with a fork, and place in the oven to bake. Half the "shortening" may be left out when the crust is mixed, and "rolled in", on the board. This makes the crust "flakey". To do this, roll the crust out, spread with one third the shortening left out, fold over one-half the crust, spread again with shortening, fold over, etc., until all the shortening is used; then roll thin, and place on plate. In making pies with only one crust, the crust may be baked quite thoroughly before filling. Then pour in the fill- ing, and complete the process of baking. This is the better way, as it prevents the "filling" from saturating the cruit, making it "soggy". Lemon Pie: 1 c. boiling water, 1 c sugar, 3 tbsp. corn- starch, 1 tbsp. butter, 2 eggs, 2 lemons.