The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-09-25
HOW to Make Puff Paste.

AS pastry cannot be entirely excluded
from our menus, it is expedient that we
lessen its harmful effects as much as
possible. Tough. hard and sOggy pas
try carries as much disaster in its train
as its allies, the half-baked bread and
biscuits Puff. paste is the least inJur-
ious of the pastries or pie crusts, and
when skilfully made and wholesome
and proper material used, it is light,
tender and not necessarily harmful to
one enjoying ordinary good digestion.
While the amount of butter used which
must be of the freshest and sweetest
quality puts it in the class of luxuries
for those in moderate circumstances,
1t were WISER even under such cOndI-
lions, to indulge in this, if you must
have pie occasionally, rather than in
the ordinary pastry found on our tables
It is not the amount Of. shortening
used that makes the pastry indigesti-
bic so much as the inferior quality of
the shorening and the ignorant hand
ling Of the pastry that renders it tough
and unfit to eat. Rancid butter is quite
as Objectionable as impure fats.
WHY PUFF PASTE IS MORE DIGES-
TIBLE-
Puff paste when properly made has
light flour that has been we'll dried and
sifted to separate the particles, a sweet
wholesome fat in the form of fresh,
unsalted butter, and by its consTuc-
ton is made very light and f1aky The
flakes being exceedingly thin, separated
by the air that is folded into the paste
in the process of rolling, are so delicate
them, and this allows the gastric fluids
to very readily separate the particles.
HOW TO PROCEED.
AS we have stated, the first important
point is to have the best materials. An
other feature equally important is that
from the beginning until the pastry
goes into the oven it must be very cold.
Unsalted butter is best to use if you
can get it; if not, the salt must be
washed out in ice water.
Tt is a little difficult to make puff
paste, not having seen the process, but
when understood it is really quite sim
pie One other point to remember is
that you cannot use the puff paste as
soon as made. It should stand at least
twelve hours in a cold, dry place.
An ordinary pastry board can be
used, but it is much better to have a
stone pastry slab,a it is always smooth
and will keep the pastry cooler. Have
a smooth hardwood roller or glass or
porcelain pin; this should be also chill
ed. Fill a large china mixing bowl
with boiling water and let stand until
cool; then fill with ice water to chill;
this prevents the butter from sticking.
Pour out this water and half fill the
bowl with ice water and a small piece
of ice. Take a half pound of butter. put
it in the bowl Of ice water and, holding
it under the water, work it thoroughly
with both hands until it is smooth and
elastic. Break off about an ounce of the
butter and fold the rest In a Toured
cloth and lay on ice to chill. Have your
slab well chilled and dry; heap half
a pound of flour, suitable for pastry,
in the center of the slab. Make a well
in the center, and put in this the small
piece Of butter, white of one egg and a
scant half teaspoonful of salt, if butter
is fresh, unSa1ted- Now, with the tips
of the fingers and thumb work these to-
gether round and round, Incorporating
the flour gradually, and molstenlng
with enough ice water from time to
time to make q. dough about the con-
sistency of shortcake (about a cup of