Even when the oven is quite right and the pastry has been made
moderately rich a woman will feel dissatisfied at the appearance of a pif
because she misses the rich brown gloss that she has seen on pastry made
by practical cooks. To obtain this gloss she needs a wrinkle. It is pro-
duced by egg-wash. An Qgg is beaten up with a little sugar and a small
quantity of milk is added. With this wash the pie is brushed over after
the pastry has been finished and all its paste ornaments have been put on.
This is pastry-glazing.
HOW TO UTILIZE ODDS AND ENDS OF PIE CRUST.
If a little of the pie paste has been left over it should be converted
into tea cakes, a little baking-powder, a few currants and some sugar
effecting the transformation. Then the remainder of the &gg glaze will
come in handy to brush over the small buns and none will be wasted.
This wash is the secret of the rich brown on shop buns.
VEGETABLE OIU-SUBSTITUTE FOR LARD.
To those mothers who look upon pies as an abomination yet feel they
must now and then meet the call we suggest the use of Ko-nut instead
of lard, (see Part II.). Ko-nut, in a measure, does away with the objec-
tionable feature — namely, indigestion.
PUFF PASTE FOR PIES.
One quart of flour, one pint of butter (not too salty) or butter and lard
half and half, a pinch of salt, one and one-quarter cupfuls of cold water.
Directions for Mixing Plain Puff Paste. — First sprinkle the salt
in the flour and with the hand mix in quickly the shortening until
all is smooth. Now mix in the cold water quickly as possible and
roll out and fit to a pie plate — some butter the plate, I prefer not to,
as a little flour on the crust is all that is needed to prevent the crust
from sticking; cut off evenly around the edge of plate — gather up the
scraps and make another sheet for the top of the pie and roll out the
upper sheet a little thinner than the under crust, lap one half over the
other and cut four or five small slits at the center (which enables the steam
to escape). Now fill the pie with prepared filling, wet the edge of the rim
to prevent the juices from running out, lay the upper crust across the cen-
ter of the pie, turn back the half that is lapped, slightly press the edges
aown with your thumb dipping occasionally into flour, to prevent sticking.
Bake to a light brown. E. M. C.
PASTRY, PIES AND TARTS. 203
PUFF PASTE— No. 2.
For one pie take a heaping cupful of flour, one-half cupful of lard, a
little salt, butter the size of a walnut and very cold water✪ Puff Paste No. 2.
Mrs. Eben.
FINE PUFF PASTE. ✪ Fine Puff Paste
Page 146 · 2 recipe records on this page
Presented as published in 1917. 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
Even when the oven is quite right and the pastry has been made moderately rich a woman will feel dissatisfied at the appearance of a pif because she misses the rich brown gloss that she has seen on pastry made by practical cooks. To obtain this gloss she needs a wrinkle. It is produced by egg-wash. An egg is beaten up with a little sugar and a small quantity of milk is added. With this wash the pie is brushed over after the pastry has been finished and all its paste ornaments have been put on. This is pastry-glazing.
HOW TO UTILIZE ODDS AND ENDS OF PIE CRUST.
If a little of the pie paste has been left over it should be converted into tea cakes, a little baking-powder, a few currants and some sugar effecting the transformation. Then the remainder of the egg glaze will come in handy to brush over the small buns and none will be wasted. This wash is the secret of the rich brown on shop buns.
VEGETABLE OIU-SUBSTITUTE FOR LARD.
To those mothers who look upon pies as an abomination yet feel they must now and then meet the call we suggest the use of Ko-nut instead of lard, (see Part II.). Ko-nut, in a measure, does away with the objectionable feature — namely, indigestion.
PUFF PASTE FOR PIES.
One quart of flour, one pint of butter (not too salty) or butter and lard half and half, a pinch of salt, one and one-quarter cupfuls of cold water.
Directions for Mixing Plain Puff Paste. — First sprinkle the salt in the flour and with the hand mix in quickly the shortening until all is smooth. Now mix in the cold water quickly as possible and roll out and fit to a pie plate — some butter the plate, I prefer not to, as a little flour on the crust is all that is needed to prevent the crust from sticking; cut off evenly around the edge of plate — gather up the scraps and make another sheet for the top of the pie and roll out the upper sheet a little thinner than the under crust, lap one half over the other and cut four or five small slits at the center (which enables the steam to escape). Now fill the pie with prepared filling, wet the edge of the rim to prevent the juices from running out, lay the upper crust across the center of the pie, turn back the half that is lapped, slightly press the edges aown with your thumb dipping occasionally into flour, to prevent sticking. Bake to a light brown. E. M. C.
PUFF PASTE— No. 2.
For one pie take a heaping cupful of flour, one-half cupful of lard, a little salt, butter the size of a walnut and very cold water.
Mrs. Eben. FINE PUFF PASTE.
Records on this page
Puff Paste No. 2Fine Puff Paste