Scientific cooking with scientific methods

To the pastry belongs the puff paste and the plain paste. The making of puff paste is looked upon as a great task, and is rarely attempted by the amateur, but when made at home of the best creamery butter there is no doubt about the quality and digestibility of the paste, and as soon as one gets the method in hand she no longer looks upon it as such a great task. To be successful, one has to be a rapid worker with a light touch. It must be made in a cold room. For making pastry, one wants pastry flour and well-chilled shortening. If butter is used, it wants to be the best; if lard, only the leaf, kettle-rendered will give good results. The lightness depends upon the amount of cold air folded in as you roll and fold. This air coming in contact with the hot air of the oven expands and lightens the paste. While the flakiness depends upon the kind and amount of shortening you use, butter gives the best flavor, but the lard makes the tenderest crust, at much less expense. For puff paste we only use butter, and wash it to free it of salt and buttermilk. Butter, when properly prepared, is of a waxy consistency, and rolls easily into layers after it is folded into the dough. Puff Paste. 1 pound flour. 1 pound butter. Pinch of salt. Ice-water. Wash butter and work it under the water in a soft linen napkin, changing the water once. Lift it out and pat until all the water has gone. Reserve two tablespoons and shape the other into an oblong piece and place on the block of ice. Chop the two tablespoons into the flour or rub in with the tips of fingers. Moisten to a dough soft enough to roll easily. Knead a few moments to make it elastic so it rolls and holds the butter in its fold. A good pastry-maker will not see the butter after she encloses it in the dough. Pat and roll the dough on the board to one-fourth of an inch in thickness; keep it a little wider than long, and the corners square. Place butter in center of square of dough, fold the sides each to center, and press them well together. Fold one end over and one end under the enclosed butter. Press edges firmly together to enclose as much air as possible. Turn half-way round cover, and let it stand for five minutes. Pat and roll again to one-fourth inch in thickness, keeping it longer than wide, and lifting often to be sure it is not sticking, each time dredging the board with flour. Fold from open end toward the center, making three layers. Rest again for five minutes. Continue this rolling and folding for four times, then fold from each end to center, making four folds. Press edges well together, and chill on tin placed between pans of crushed ice. "When thoroughly chilled it is ready to be shaped into patty shell. Yol-au-vents or fancy shape to garnish with. It should be kept wrapped in paraffin paper and put in tin pail. Cover closely and PASTRY. 211 place in ice-box, using care not to spoil the layers you have rolled in, by doubling them. Mrs. Ewing is the best puff-paste maker ever on the American stage. To Bake Puff Paste.