The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-05-02
degenerate Pic Crust"

To THE Enron OF THE S'rS-Sir. Tho statements
made in an article under the above caption, in THE
SITS for April 26th. are so foreign to my experience
that venture TO controvcrt them by samples here.
with. which samples were made by me In direct con.
traiiction to the teachings OF the writer OF the article
previously alluded to. I have made hundreds Of
pounds Of pun paste I'm my life from any -four that
was nj hand. and have never had a failure. The sam
pies of pun paste sent YOU were made from the strong.
est bread nour in the market, one that is too strong
for bread even. but I will abide by your verdict rs to
whether the paste is good or not; bear in mind, how.
ever. that the paste Is one day old. and is not so good as
II was when fresh.
Asst blending different nours to make pun paste.
that is nonsense: no mill makes -four from one brand
or sort OF wheat only: they use certain
quantities OF winter and or spring wheat,
and these come from various parts OF the
country. The blending is all done in the mill and
cannot he improved upon. Any OF the socalled pat
ents" will max" good pun paste. Pastry flour is
wholly unnecessary for pun paste II is the same stock
more finely boitod. md Is no better than any other
for the purpose OF pastry making.
Lightncss Of handling is inculcnted In making nls.
try by your writer. and the rolling pin IL declared 10
he \ nuisance. In regard to these assertions | WIN saw
that I weigh $50 pounds. ana I lay all my weight and
strength upon the rolling pin. As 10 quantities In
int a !? a% Al. T !! nS.5r E % =, : i, ,,s sgsnSl1,% iI !: j G"I,s1
viii Vii sran"'ate% quart Of fous' FIN p"ste requires
Ebo omr on r%r =, pH mi,,a w E n9nni Gs n nmttHT to % a nn n1m n Of
haze the paste hind a, ars, Co.. u.,,n. o,,.,.,.
here nre sNrrlTr NlrHcf'0nS Tor making alfSOInfe
nun paste. Weigh one pound OF -four. md then take
half n pound Of the very hest table butter: Use no lard
under any circumstances. 10 not wash the butter,
and never add sllt: the butter VIII give all tho salt.
ness that is needed. Take hnlf the butter and chopi II
up in MI OF tho -four into pieces about the size OF a
cherry; n I'd to this No little ice-cOld water as POSSIBLE,
and then mould the whole into a lump. Take tn"
rolling pin and roll tho mass until II Is smooth and thc
butter Il well incorr9rnted; then nut, The pnstc away
in n cool place Tor half nm hour. Mould the other half
pound 81 butter into a cake. and; rolling OUT The p1stc
turn IL" CORNERS Of the paste over onto the butter iiisa
Son1 SnT rol ,Gc r '"rH o '"T 70 PG about @r Taif an %' inch G tsl t@o
turn, and roll a-ain. II viii require several rOllinvs
to be HOMOGENEOUS. md this Is where the work comes
in II IL not n ioh for n woman. and ! have seen hut
make. what they call q" nnky pastry" which Is no
trouble Mt all, hut II Is not pun paste. After the paste
ia made put II away for an hour, II possible. before
making T. into shapes
These directions read all right. hut thew are useless
to any on" who expects to make pun paste the first
time ~ tryinT. There Is n very essential part which
cannot he writtcn out. and that Is tn" know.how.to-
do u part. A certain dizziness OF hand and nanipula.
ton ar" required which can only be- ohtnned hv prac.
tice: some never nttnin II. Az well might one expect
TO paint q portrait because they had co ors handy.
A PASTRY Cook.
The crust submitted TO THE SIN as evidence Is good,
hut nor Qrpat.