4. Salt, for flavor, and sometimes baking powder to aid in
making the pastry light. The manipulations consist of
rubbing in the butter 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. The success
of the work depends upon having everything cool, and upon
the handling of the dough as quickly and lightly as pos-
sible. For the best pastry the butter must be washed and
worked under water until waxy, to remove the salt and but-
termilk. The utensils needed, in addition to those used for
measuring and sifting, are a bowl, knife, kneading board and
rolling pin, and plates or tins for baking. Pastry requires
a hot oven, but the heat should be lessened after a short
time. The pastry should first rise in the oven and then
brown. The time of baking is from forty to fifty minutes.
Rule.
Plain Pastry. — 1 cup pastry flour, ^ cup butter or 2 table-
spoons butter and 2 tablespoons dripping, i teaspoon salt,
ice-water to moisten✪ Plain Pastry.
260 HANDBOOK OF DOMESTIC SCIENCE
Individual Rule. — \ cup flour, 1 tablespoon butter, 1 salt
spoon salt, ice-water.
Note. — If a very plain paste is desired, less fat may be used, aud
^ teaspoon baking powder to 1 cup of flour may be added.
Directions. — Sift together the flour, salt, and baking
powder (if used). Wash the butter, and with the tips
of the fingers work half of it into the flour. Add ice-
water slowly, stirring with a knife, until a stiff dough is
formed, then turn on a floured board and pat with the
rolling pin, and roll lightly into an oblong piece. Spread
the remaining butter upon the paste, and fold it, making
three layers ; pat and roll out and again fold into three
layers, to entangle as much air as possible; roll out to
about 1 inch in thickness, and fit to the pie plate.
Apple Pie. — Select sour apples, pare, core, and cut into
slices, and with them nearly fill the pie plate which has
been lined with paste. Sprinkle with sugar, allowing 1
tablespoon to each apple, and with cinnamon. Lemon juice
or nutmeg may be substituted for the cinnamon, and if a
richer pie is desired, bits of butter may be dotted over
the surface✪ Apple Pie. Cover with a crust, and press together the
edges of the two crusts which have been moistened with
a little water. Perforate the upper crust with a large
fork, or in some way, that the steam may escape. Bake
for about three-quarters of an hour.
Custard Pie. — Line the plate with a crust and prick it
with a fork. With narrow strips of paste, moistened with
water, make a rim to the pie to add to its depth ; bake until
crisp but not brown. Mix milk, egg, and sugar in the pro-
portion of 1 egg to 1 cup of milk and 2 tablespoons of sugar ;
season with a. little salt and a few gratings of nutmeg✪ Custard Pie, and
pour into the crust. Bake in a moderate oven until the
custard is set.
MARCH
THE BEDROOM
Advaxced Course : Invalid Cooking
By CAEOLINE L. HUNT, A.B.,
FoESTERLT Teacher in the High Schools of Minneapolis and Beooklyn,
AND Assistant in Food Investigation, U.S. Department op AoEicrLTUEE ; now
Instructor in Domestic Economy in Lewis Institute, Chicago.
CHAPTER XI
THE BEDROOM
REFERENCES
Page 125 · 3 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
4. Salt, for flavor, and sometimes baking powder to aid in making the pastry light. The manipulations consist of rubbing in the butter 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. The success of the work depends upon having everything cool, and upon the handling of the dough as quickly and lightly as possible. For the best pastry the butter must be washed and worked under water until waxy, to remove the salt and buttermilk. The utensils needed, in addition to those used for measuring and sifting, are a bowl, knife, kneading board and rolling pin, and plates or tins for baking. Pastry requires a hot oven, but the heat should be lessened after a short time. The pastry should first rise in the oven and then brown. The time of baking is from forty to fifty minutes.
Rule.
Plain Pastry. — 1 cup pastry flour, ^ cup butter or 2 tablespoons butter and 2 tablespoons dripping, i teaspoon salt, ice-water to moisten.
Individual Rule. — \ cup flour, 1 tablespoon butter, 1 salt spoon salt, ice-water.
Note. — If a very plain paste is desired, less fat may be used, and ^ teaspoon baking powder to 1 cup of flour may be added.
Directions. — Sift together the flour, salt, and baking powder (if used). Wash the butter, and with the tips of the fingers work half of it into the flour. Add icewater slowly, stirring with a knife, until a stiff dough is formed, then turn on a floured board and pat with the rolling pin, and roll lightly into an oblong piece. Spread the remaining butter upon the paste, and fold it, making three layers ; pat and roll out and again fold into three layers, to entangle as much air as possible; roll out to about 1 inch in thickness, and fit to the pie plate.
Apple Pie. — Select sour apples, pare, core, and cut into slices, and with them nearly fill the pie plate which has been lined with paste. Sprinkle with sugar, allowing 1 tablespoon to each apple, and with cinnamon. Lemon juice or nutmeg may be substituted for the 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 which have been moistened with a little water. Perforate the upper crust with a large fork, or in some way, that the steam may escape. Bake for about three-quarters of an hour.
Custard Pie. — Line the plate with a crust and prick it with a fork. With narrow strips of paste, moistened with water, make a rim to the pie to add to its depth ; bake until crisp but not brown. Mix milk, egg, and sugar in the proportion of 1 egg to 1 cup of milk and 2 tablespoons of sugar ; season with a. little salt and a few gratings of nutmeg, and pour into the crust. Bake in a moderate oven until the custard is set.
MARCH
Advanced Course : Invalid Cooking
By CAROLINE L. HUNT, A.B.,
Formerly Teacher in the High Schools of Minneapolis and Brooklyn,
AND Assistant in Food Investigation, U.S. Department op Agriculture ; now
Instructor in Domestic Economy in Lewis Institute, Chicago.
CHAPTER XI
REFERENCES
Records on this page
Plain PastryApple PieCustard Pie