The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-09-02
70 ndake Good Pastrv.

There is no mystery in the art of
making faky. light pastry; but the
work demands skill and understanding
OF the few rules which govern. and of
the principles involved in the work.
The changes which -four undergoes
in the process Of baking pastry are sim
liar TO those in bread. The unwhole-
someness 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
Hour
Pastry is made rich in fats of animal
source. and these are apt TO cause dis
turbanees in the weak and dyspeptic
stomach
Puff paste is the richest of all the
several varieties and submitted 10 the
highest temperature in baking. but is,
Withal. the most wholesome when made
OF best quality OF materials; for in or
der 10 succeed IN making puff paste
only the freshest. sweetest butter.
freed from salt (use unsalred If you
can get it,. must be used The process
OF rolling. folding chilling, and then
submitting the paste TO very high
temperature in the oven. produces q
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 haky dough into
the thin. transparent LAYERS. but thor
oughly cooks, by moist heat the starch
of which straight pastry -four Is almost
entirely composed q ..
Pie crust or pastry that forms
a solid, tenacious mass after baking
IS unwholesOme and especially harmful
TO a dyspeptfc stomach. as il possesses
the chs eJionsble fea lures of all pastry
lDupleQ Win Its resistance to the dlgeS-
tive fluids which can penetrate il with
the greatest difficulty. In cases where
the digestive action is not perfectly
normal the opposition is too great and
the stomach has q sorry time Kidding
itself of the rrC1- flpSoroa mass
Baking powder is somIimes reSortsd to
as means of giving Hghtness and pa-
rosity- This is allowable when a rich
biscuit crust such as is used for meat
raised pies j. to be made. but is not
satisfactory for other kinds. Choosing
between Two evils. strive for the lesser,
therefore IL you must indulge in a class
Of foods in nowise essential. considered
from hygienic standpoint regard them
as .uxuries-to which class most pas
tries belong-and do not attempt To
economic too closely in the materials
which are compounded in them
Flour for pastry must contain a large
proportion of starch If you want ten
der, faky crust that may be digested by
the ordinary Die lover. The freShss=.
sweetest butter IS the choice among
Shortcomings for fine pastry Part butter
and part lard Is used and the Skillfui
pastry cook VIII make the most per-
feet and wholesome pastry with pure all
vegeJa bic 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 even IS OF the great
est importance. The fiakiness depends
as much on the baking as the mixing
Of the paste. and the rich color and fine
appearance Is only obtained by having
the oven properly heated Gas fuel
should be more satisfactory for making
07SrrV than coal for il IS necessary TO
have the fire clear-a strong. steady IN
derheaC at bottom OF oven 10 cause air
which is EMBODIED in the pastry to heat
and by quick expansion puff up and
separate the thin layers of pastry before
the top and sides begin TO brown-this
I accomplished the quicker ii browns the
better. If coal is used for baking see
that the CRATE IS clean and free from
ashes as the rc1-g -.--t- 1Zting property CT
ashes viii keep the bottom Of your oven