Use and preparation of food

(2) First press dough out a little with rolling pin; then roll to required thickness with short, quick strokes, bringing the roller down rather sharply at beginning of each stroke to drive the paste in front of it. In rolling always stop just short of the edge of the crust. Alwaj^s roll straight forward. To change shape of dough, don't roll obliquely but change position of dough on the board. (An excellent modification of this procedure is given below under rule for fat-saving pastry III.) Roll thin. (3) Handle and roll as little as possible. Ordinary pie crust requires but one rolling; flaky pastries or puii pastes require several. C. Baking: (1) Bake in a hot oven 278° C. (500° F.). (2) Crust for a one-crust pie. is often baked separately on the inverted pie tin and pricked to prevent bubbles forming in it. Good results are obtained by brushing the uncooked crust with slightly beaten white of egg before filling it. (3) Perforated pie tins and pie plates made of heavy wire netting allow the heat to reach the crust evenly and quickly. D. General rules: (1) One cup of flour makes enough crust for two small single crust pies or one medium-sized double-crust pie. (2) Flakiness depends largely upon the amount of fat used. (3) Lightness depends largely upon the mixing and rolling. (4) Tenderness depends upon the flour and the skill in mixing. Too much water tends to make the crust tough. If the class includes a few skillful pastry cooks, draw out from them the general principles of successful mixing, rolling, and baking. Do not allow too much time for description of details of individual preferences in ingredients or manipulation. At least two of the fat-saving pastries should be made in class. If possible, let each person mix enough for a small one-crust pie to take home, and bake separately one or two small strips of the crust to determine flavor and texture of pastry. Any rule may be used that does not require too much fat. Rendered beef fat, a mixture of beef fat and lard, clarified chicken fat, and hardened vegetable fat (commercial) may be used by different members of the class and the pastry compared as to flavor and texture. FAT-SAVING PASTRY I. (Two small single-crust pies.) Flour, 1 cup. Ice water. Fat, i cup. Salt, ^ teaspoon. Butter, lard, a hardened fat, oleomargarine, drippings, chicken fat, refined oils, or combinations of two or more may be used for the fat. Sift flour, measure and sift flour and salt. Cut in shortening with two knives. Add water to make a stiff dough. Chill, roll out on floured board. FAT-SAVING PASTRY II. (Hot-water paste; two small single-crust pies.) Flour, 1 cup. Baking powder, i teaspoon. Fat, 4 tablespoons. Salt, i teaspoon. Boiling water, 3 tablespoons. Sift flour, salt, and baking powder into basin ; rub fat lightly into them • then stir in boiling water. Cool paste before using it, or it will be too sticlcy to handle. FAT-SAVING PASTRY III. (Four small single-crust pies.) Baking powder, Ij teaspoons. Flour, 2i cups. Fat, 2 cup. Lemon juice, 1 teaspoon. Cold water. Salt, * teaspoon.