The labor world. [volume] (Duluth, Minn.) 1896-current, 1912-10-05

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The best pies. on earth should be
found on our farms, Tor nowhere eAe3
is there q greater abundance OF good.
pure materials from which to make
them. Cooking experts agree that
pure, sweet butter makes the most
delicate pastry Mall kinds that re-
quire shortening, Followed by suet,
lard and various vegetable oils; yet
they are unable to agree that butter
and suet are any more digestible
than lard. The majority hold that
there is no difference. The house,
wife who serves her family with
pastry and pies made from butter or
suet at g. cost greater than that of
lard does SO from q desire to give
them the most delicately favored
pastry and not because she considers
the ingredients more healthful. The
use Of butter requires a deft hand
ling Of the materials and careful
working together OF the ingredients,
for often the butter must be creamsd,
owing to its having a denser texture
than lard. r.
The base of all pies and pastry Is
the paste or crust, Many comp1icat-
ed desserts can be- made. from SIM
pie base. The; usual fule Is: For O
rich filler use a light. flakey base,
and for a simple filler use a rich
base. The exceptiopskto this rule are
in the. case OF such pastry as mince
pies, various cream pies and fruit
tarts, in making which rich paste and
filters should be used. The richest
pastry for pies Is called puff paste.
It is intended merely for dainty des-
sert, to be eaten in small quantiSsAN
The time required to make it is pro-
hibitive in the farm kitchen. Pastry
flour should be used. If possible, in
making pastry. It Is whittier than
bread flour and is exceedingly smooth
and soft. In making plain pastry use
a good baking powder, as this will
give a light and tender crust. 1t
must, unless specially noted other
wise, be we'll mixed with flour before
the shortening is added.
One of the most important things
to remember when making a paste is
that the rolling should be done but
one way, never back and forth. This
will surprise some persons, but 1T is
the reason why many do not make
SO good paste by the same.Arecipes az
others. Roll the rolling pin from you
rather than toward you; 1t is more
natural and you can see better what
you are doing. The rolling should not
be hard. If it is necessary to make
the paste very thin it is best to pat
1t down almost to the desired thin
ness and then finish by one rolling
away from. you. -
The principal pastries Of daily
value to the farm housekeeper are
piecrust for ordinary pies; plain paste
for tarts and other special pies, many
of which are delicious when made
on the farm from fresh ingredients;
and shortcake paste for the fruit
shortcakes such as strawberry, rasp-
berry, huckleberry, peach and 9TH
ers. When butter paste is made Use
some cream with it, thus avoiding the
necessity Of Dreaming the butter. If
no cream is available increase the
quantity Of butter 2 half bali and cream
it Until It is Just softtxss.1t must al.
ways be used as cold as It is possi-
3 BE 70 make It under skttehen eondt-
Pte-Crust From Three Bases.
The butter pie-crust: paste is madd
by mixing together thoroughly three
cupfuls of pastry flour, half g. tea
spoonful OF baking powder ana a
quarter Of teaspoonful Of salt. Add
medium sized cupful Of rich cream
and mix into a. smooth, firm paste.
Flour the pastry board, pat the
dough out evenly and roll 1t thin once
from you. Spread" half a cupfll Of
sweet butter over the entire top OF
the paste; fold to the middle, fold
again and roll thin. Repeat. twice
and set away in cold place to ripen.
The paste will be improved If made
a cool place until. the next before
being used. When ready to use take
enough for one crust, pat 1t out near
ly thin enough and then roll from
you to the desired thinness. -
!, The suet .pie-crust paste is made by
sitting together three cupfuls Of
pastry -four, half a. teaspoonful Of
baking powder, a quarter Of tea
t:spoonful Of salt and pinch Of granu-
| lated sugar. Put into mixing bowl,
add half pound Of suet freed from
all membrane and chopped very fine,
| one cupful Of lukewarm water, and
mix into a smooth, firm dough. This
may be improved by. standing in a
cool place for several hours and will
still be good 4S hours later. It can
kbe rolled out to- the desired thinness
when ready to be used.
The lard pie-crust paste is made
by sitting together, five cupfuls of
flour. half a teaspoonful Of baking
powder, a quarter Of a teaspoontrr
| Of salt and q pinch Of sugar. Rub
this into one and a half. cupfuls. Of
klard( add one cupful of water and
mix into a smooth, soft dough. Use
as little flour as possible when rolling
this for the crust. =; - - q, 4
The recipesfor the butter paste can
be varied by using q .cupful Of but-
ter, q cupful Of lard and no cream:
but. each Of the pastes is best when
made as given above. The housewife,
however, who has progressed SO far
that she can tell to the dot when a
paste is just right can make a de-
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