The Wichita daily eagle., 1903-08-30
10 MAKE GOOD PASTRY.

All rights reserved by Banning Co.,
/ Chicago
TO MAKE GOOD PASTRY.
There is no mystery in the art of max
ing fiaky, light pastry; but the work
demands skill ard understanding of the
few rules which govern, and of the prin-
ciples involved in the work
The changes which -four undergoes in
the process of baking pastry are similar
to those in bread The unwholesome-
ness of pastry does not come from this
source. therefore. but from the changes
which the heat Of the oven produces in
the fats combined with the flour.
Pastry is made rich in fats OF animal
source and these are apt to cause disturb
ances in the weak and dyspeptie stomach.
Puff paste is the richest of all the sew
eral varieties and submitted to the high
est temperature in baking, but is, withal,
tie most wholesome when made of best
quality of materials; for in order 10 sue
ceed in making puff paste only the fresh
est. sweetest butter, freed from salt Glse
unsalted if you can get it,, must be used.
, The process of rolling. folding. chilling.
and then submitting the paste TO very
pie crust that is composed of wafer
like layers separated by large air cells;
the air thus enclosed, subjected TO the
intense heat of the oven, expands. and
not only separates the fiaky dough into
the thin transparent layers, but thor
oughly cooks. by moist heat. the starch
of which straight pastry -four is almost
entirely composed.
Pie crust or pastry that forms a solid,
tenacious mass after baking is unwhole-
some and especially harmful TO a dyspep-
tic stomach, as it possesses the objec-
tionable features of all pastry coupled
with its resistance to the digestive fluids
which can penetrate it with the greatest
difficulty. In cases where the digestive
action is not perfectly normal the oppo-
sition is too great and the stomach has
a sorry time ridding itself OF the trouble
some mass.
Baking powder is sometimes resorted to
as a means of giving lighrness and 'po-
rosity. This is allowable when a rich
biscuit crust such as is used for meat
raised pies it TO be made, but is not salts
factory for other kinds. Choosing be-
tween two evils, strive for the lesser
therefore if you must indulge in a class
Of foods in no wise essential, considered
from hygenic standpoint. regard them
as luxuries-to which class most pas
tries belong-and do not attempt TO econ
omize too closely in the materials which
are compounded in them.
Flour for pastry must contain a large
proportion of starch if you want a ten
der, 1aky crust that may be digested by
the ordinary pie lover. The freshest,
sweetest butter is the choice among short
enings for fine pastry. Part butter and
part lard is used and the skillful pastry
cook will make the most perfect and
wholesome pastry with pure all vegeta-
Die shortening. but pastry made with
lard alone is never as satisfactory and
far more indigestible than when good
butter is used.
A Few General Rules.
The heat of the oven is of the greatest
Importance. The fakiness depends as
much on the baking as the mixing of the
paste, and the rich color and fine appear
ance is only obtained by having the oven
properly heated Gas fuel should be more
satisfactory for baking pastry than coal,
for it is necessary TO have the fire clear
strong, steady underheat at bottom of
oven to cause air which is EMBODIED in
the pastry to heat and by a quick expan-
sion puff up and separate the thin layers
of pastry before the top and sides begin
TO brown-this accomplished the quicker
it browns the better. If coal Is used for
baking see that the CRATE IS clean and
free from ashes. as to non-conducting
property of ashes will keep the bottom OF
your oven from heating properly. Have
the fire well raked down. glowing, steady
and clear to the end of the baking. Do
not use earthen pie plates or you run the
risk of having soggy pie crust. Tin is
best even for juicy pies, for the contents
of the pie should not escape in baking. I
Dust the tins with flour-do not grease
them. When pies are baked Immediately
slip them from the pie tins TO heated
plates from which they may be served.
oven thermometers are very convenient /
but those to whom they would be OF most /
service cannot always obtain thine An
old-fashioned test may be tried to gauge |
heat Of the oven. If your hand IS ac-
customed to heat hold it In the oven and |
slowly count twelve II at the end of
that time you must withdraw your hand
because OF the excessive heat, the oven
is about right for pies. as the large quan-
tity Of cold pastry lowers the oven heat
very considerably-and the pastry must
be ice cold until Il goes into the oven +
II possible let the pie crust stand until 7.
thoroughly chilled before baking PuH
paste cannot be baked satisfactorily on 1
the dav il fs made as IL must be thor
oughly chilled after mixing. Even after 4
your pie tins are lined with paste n I
should be allowed 10 stand in q very cold .