A textbook of domestic science for high schools

The flaky quality of the pastry will depend upon the number of layers of flour and fat that are formed in the dough by the methods of rolling and folding. The shortening used should be very cold and firm, so that it will not soften and mix with the flour. All pastry is improved if the dough is placed in a napkin and put near the ice for some time before being rolled into shape for baking. The lightness of the pastry will depend upon the amount of air incorporated in the dough in folding, and its expan- sion in baking. A small amount of baking powder is sometimes added to the flour before making it into dough. Winter wheat flour should be used, as it contains less gluten than spring wheat flour and makes a more tender crust. Shortening for Pastry 1. Butter. This makes a crisp, brown, somewhat hard crust. It is used in making puff paste and may be mixed with other fats for ordinary pastry. 2. Lard. This makes a soft, white, and tender crust. 3. Beef suet. When properly tried out, this is a good and an inexpensive form of fat. 4. Many commercial forms of fat mixtures may be used. To render fat. — Cut beef suet or leaf fat from pork into small pieces. Soak in cold salted water for several hours. Drain off water and heat fat slowly until the fat separates out and the connective tissue browns slightly. Drain through a cheese cloth placed over a colander. Press to remove all fat. NOTE TO STUDENT. — Why is the fat soaked in salted water ? Weigh fat and estimate cost per pound. Compare cost with current market price of lard. AMOUNT OF SHORTENING FOR PASTRY Flour Shortening Puff Paste 2 c. 1 c. butter Pastry 2 c. § c. shortening Plain Pastry 2 c. J c. shortening Use | ts. salt to 2 c. flour. i ts. baking powder may be added to flour. 1^ c. flour makes one large pie with a double crust. Pastry 1| c. flour £ ts. salt ^ c. shortening Ice water to make stiff dough Sift the salt with the flour, add one half the shortening, and with a knife cut it into pieces about the size of a pea. Add the ice water gradually, lifting with a knife that portion which was moistened first and put it on a floured board, or push to one side of the bowl. Wet another portion, and so continue until all is moistened, using just enough water to hold it together. Dredge the dough on the board with flour, roll lightly from you into a long strip. Put the remainder of the shortening cut in small pieces over the top of the strip, sprinkle lightly with flour and fold it up toward the center. Roll again into a long strip and roll this up like a jelly roll. Cut from the roll enough paste for a crust, roll to fit the pan, place on the ungreased pie tin, fulling it slightly as pastry shrinks in baking. Trim the edges with a knife as far over the outside edge of the pan as possible. Put in the filling, rounding it a little in the center. Roll the upper crust.' While it is still on the board, make perforations to let the steam escape during the baking. Lay the upper crust on the pie by lifting it on the rolling pin, fold back one half, wet the edge of the lower crust, put the upper half back on it. Trim the upper crust, pressing the edges lightly together.