150 U.S.P. units 750 U.S.P. units in May, 1944, the enrichment program was extended to include all white rolls and buns. In October, 1946, War Food Order No. 1 requiring enrichment of all white bread was rescinded and the Federal regulations were made optional. A number of states and sev¬ eral territories, however, require that all white flour and white bread must be en¬ riched. When breads are labeled "enriched,” it means they are white bread which, in addi¬ tion to the nutrients present in ordinary bread, has definite amounts of iron, thiamine, riboflavin, and niacin added. Calcium and vitamin D may be added. The Federal standards for vitamin and mineral enrich¬ ment of bread and rolls are given in Table LXIV. SELECTED REFERENCES Austin, Gertrude. Enriched Bread. The American Institute of Baking, Chicago, 1944. Lowe, Belle. Experimental Cookery , 3d ed., pp. 435- 444. John Wiley & Sons, New York, 1943. Pillsbury Mills. Bake the No-Knead Way , Home Serv¬ ice Department, Pillsbury Mills, Inc., Minne¬ apolis, 1946. Snyder, Clara Gebhard. A Primer of Bread Baking. Wheat Flour Institute, Chicago, 1946. Snyder, Clara Gebhard. Through Silken Sieve. Wheat Flour Institute, Chicago, 1947. [320] XXIV * Pies and Other Pastries Pie is one of the most typical and best- liked of all American desserts. A good pie is dependent, first of all, upon the quality of its crust or the pastry from which it is made. Pastry may be used for other dishes than pies, and a few pies are made from a rich biscuit dough instead of pastry. The various kinds of pies and some other pastries are dis¬ cussed in this chapter. PIES AND VARIATIONS A typical pie consists of one or two pie crusts with a filling. In a two-crust pie, the filling, usually fruit in a dessert pie, is placed between the crusts, and is baked. In a one-crust pie, the crust may be either on top or underneath the filling, and crust and filling may be baked together. One kind of one-crust pie is the custard-type, which has a plain custard or a variation of a custard, such as pumpkin, baked in a crust. Another kind of one-crust pie consists of a baked pie shell filled with a cooked cream or other filling, such as chocolate, butter¬ scotch, and chiffon. Such pies are called "soft pies.” The classification below shows the differ¬ ent kinds of pies. Classification of Pies I. One- Crust Pies 1. Cream pies (in baked shells) 2. Custard pies (baked in crust) 3. Chiffon pies (in baked shells) a. Souffle type (baked) b. Gelatin type (chilled in refrigerator) 4. "Dutch” fruit pies (baked in bottom crust) II. Two- Crust Pies 1. Fruit pies a. Solid top b. Lattice top c. Turnovers 2. Mince pies (Same variations in top as fruit pies) III. Cither One-Crust or Two-Crust Pies 1. Cobblers (usually two-crust, but may be one-crust, either top or bottom) Large, shallow, any shape 2. Deep-dish fruit pies (usually top crust only but may be two-crust) Deep, any size, any shape 3. Meat pies (usually top crust only) 4. Tarts (individual or very small pies of any kind)

AI-modernized reading of the original text

150 U.S.P. units 750 U.S.P. units in May, 1944, the enrichment program was extended to include all white rolls and buns. In October, 1946, War Food Order No. 1 requiring enrichment of all white bread was rescinded and the Federal regulations were made optional. A number of states and sev¬ eral territories, however, require that all white flour and white bread must be en¬ riched. When breads are labeled "enriched,” it means they are white bread which, in addi¬ tion to the nutrients present in ordinary bread, has definite amounts of iron, thiamine, riboflavin, and niacin added. Calcium and vitamin D may be added. The Federal standards for vitamin and mineral enrichment of bread and rolls are given in Table LXIV (page 293) Austin, Gertrude. Enriched Bread. The American Institute of Baking, Chicago, 1944. Lowe, Belle. Experimental Cookery , 3d ed., pp. 435- 444. John Wiley & Sons, New York, 1943. Pillsbury Mills. Bake the No-Knead Way , Home Serv¬ ice Department, Pillsbury Mills, Inc., Minne¬ apolis, 1946. Snyder, Clara Gebhard. A Primer of Bread Baking. Wheat Flour Institute, Chicago, 1946. Snyder, Clara Gebhard. Through Silken Sieve. Wheat Flour Institute, Chicago, 1947. [320] XXIV * Pies and Other Pastries Pie is one of the most typical and bestliked of all American desserts. A good pie is dependent, first of all, upon the quality of its crust or the pastry from which it is made. Pastry may be used for other dishes than pies, and a few pies are made from a rich biscuit dough instead of pastry. The various kinds of pies and some other pastries are dis¬ cussed in this chapter. PIES AND VARIATIONS A typical pie consists of one or two pie crusts with a filling. In a two-crust pie, the filling, usually fruit in a dessert pie, is placed between the crusts, and is baked. In a one-crust pie, the crust may be either on top or underneath the filling, and crust and filling may be baked together. One kind of one-crust pie is the custard-type, which has a plain custard or a variation of a custard, such as pumpkin, baked in a crust. Another kind of one-crust pie consists of a baked pie shell filled with a cooked cream or other filling, such as chocolate, butter¬ scotch, and chiffon. Such pies are called "soft pies.” The classification below shows the differ¬ ent kinds of pies. Classification of Pies I. One- Crust Pies 1. Cream pies (in baked shells) 2. Custard pies (baked in crust) 3. Chiffon pies (in baked shells) a. Souffle type (baked) b. Gelatin type (chilled in refrigerator) 4. "Dutch” fruit pies (baked in bottom crust) II. Two- Crust Pies 1. Fruit pies a. Solid top b. Lattice top c. Turnovers 2. Mince pies (Same variations in top as fruit pies) III. Cither One-Crust or Two-Crust Pies 1. Cobblers (usually two-crust, but may be one-crust, either top or bottom) Large, shallow, any shape 2. Deep-dish fruit pies (usually top crust only but may be two-crust) Deep, any size, any shape 3. Meat pies (usually top crust only) 4. Tarts (individual or very small pies of any kind)

Foods, their selection and preparation