Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-08-31

work demands skill and understanding
of the few rules which govern, and OF
the principles involved in the work.
The changes which flour undergoes
In the process of baking pastry are
similar to those in bread. The un-
wholesomeness 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
-four.
Pastry is made rich in fats of ami
NAL source and these are apt to cause
disturbances in the weak and dyspep-
tic stomach.
Puff paste is the richest of all the
several varieties and submitted to the
highest temperature in baking, but is,
withal, the most wholesome when made
of best quality of materials; for in
order to succeed in making puff paste
only the freshest, sweetest butter, freed
from salt(use unsalted if you can get
it, must be used. The process of roll
ing. folding chilling, and then submit
ting the paste to a very high tempera-
ture in the oven, produces q PIE crust
that is composed of wafer-like layers
separated by large air cells the AR
thus enclosed, subjected to the intense
heat of the oven, expands, ana not only
separates the flaky dough into the thln
transparent layers, but thoroughly
cooks, by moist heat, the starch OF
which straight pastry flour is almost
entirely composed.
Pie crust or pastry that forms solid
tenacious mass after baking is I'M
wholesome and especially harmful to a
dyspeptic stomach, as it possesses the
objectionable features of all pastry
coupled with its resistance to the di-
gestive fluids which can penetrate it
with the greatest difficulty. In cases
where the digestive action is not per-
fectly normal the opposition is too
great and the stomach has a sorry time
Kidding itself of the troublesome mass,
Baking powder is sometimes resorted
to as Il means of giving lightness and
porosty. This is allowable when a
rich biscuit crust such as is used for
meat raised pies is to be made, but is
not satisfactory for other kinds. Choos-
ing between two evils, strive for the
lesser, therefore if you must indulge
in a class of foods in no wise essential,
considered from Il hygienic stand
point, regard them as luXurics-to
which class most pastries belong-and
do not attempt to economic too closely
in the materials which are compounded
in them.
Flour for pastry must contain large
proportion of starch if you want ten
der haky crust that may be digested
by the ordinary pie lover. The fresh
est, sweetest butter is the choice among
shortcomings for fine pastry. Part but
ter and part lard is used and the skill
full pastry cook will make the most per-
feet and wholesome pastry with pure
all vegetable shortening but pastry
made with lard alone is never as sat
isfactory and far more indigeStible
than when good butter is used,
The heat of the oven s,of the great
est importance. The flakiness depends
as much on the baking as the mixing
of the paste, and the rich color and
fine appearance il only obtained by
having the oven properly heated. Gas
fuel should be more satisfactory for
baking pastry than coal, for it is nee
essary to have the fire Clear-a strong,
steady underheat at bottom of oven to
cause air which is EMBODIED in the pas
try to heat and by quick expansion
puff up and separate the thin layers
of pastry before the top and sides be
gin 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 the non
conducting property of ashes will keep
the bottom of your oven from heating
properly. Have the fire We'll raked
down, glowing, steady ana clear to the
end of the baking. Do not use earthon
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. Dust the
tins with f1our-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 conVen-
lent but to those to whom they would
he of most service cannot always OBJ
tain them. An old-fashioned test may
be tried to gauge heat of the oven. If
your hand is accustomed to heat. hold
it in oven and slowly count twenty.
If at the end of that time you must
withdraw your hand because of the
for pies. One pie does not require as
hot an oven at first as does an oven
full of pies, as the large quantity of
cold pastry lowers the oven heat very
considerably-and the pastry must be
ice cold until it goes into the
oven. If possible let all piecrust
stand until thoroughly chilled be-
fore baking. Puff paste cannot be
baked satisfactorily on the day it is
made, as it must be thoroughly chilled
after mixing. Even after your pie tins
are lined with paste it should be al
lowed to stand in very cold place for
some time. This will often prevent
the juices in pies from soaking into the
crust more effectually than any other
precaution.
Brushing the crust with white of egg
and sprinklng with sugar and flour
will also protect the under crust.
Most failures in making ordinary
pastry are due to the kind and quail
ity of -four used. too much handling,
not having all materials chilled, or the
oven properly heated. While it is