The Bozeman courier., 1926-07-30
A POCKET FULL OF QUESTIONS

Baking Powder in Pie Crust
Should you use baking powder in pie /
crust2 Some people make delicious crust
who dO.-Mrs. G. A. NJ
It's perfectly all right to use baking !
powder in lie crust, but it isn't necessary |
for a good cook to use it to get light, |
tender crusts. This is true in regard to
baking pOWder-if the crust is to be eaten
soon after 1t is baked, baking bOWder will
improve it. But if the crust is not to be
eaten for sometime, It VIII be crisper, If
the baking powder is left out, as baking
powder seems to draw moisture. Here is a
recipe for two crusts
Pie Crust
IL cups Rex flour
u teaspoon salt
/ teaspoon baking powder
y cup shortening
5 tablespoons cold water.
Sift flour, salt and baking powder to-
gether; cut in shortening; add enough cold
water to make stiff dough. 1t is essential
to have all materials and utensils cold and
to use ice water if you wish to have crisp,
flaky pie crust. Handle dough very lightly
and as little as possible. Bake pie in a very
hot oven 600 degrees F.) at first, lowering
temperature as soon as a slight cOlOring
appears.
Leaving Dinner Table
What do you do with your chair when
you leave the dinner table2
If you are having dinner In hotel or
diner where there are walters, 1t isn't
necessary to PUT your chair back in place
D
is dinner in someone's home, 1 would re-
place the chair. To leave It out appears
careless and incOnsiderlte. The chairs at
dining table, however, are never pushed
very far under the table, but are placed
so that a person may be seated without
having to move the chair scarcely at all.
Acid I'm Sponge Cake; Tins for Angel Food
Is is necessary to use cream Of tartar in
sponge cakes when you use lemon juice?
Could q person use angel food better IN
muffin tins or layer tins and 1t makes a
! II isn't necessary to use cream Of tartar
! in sponge cakes when lemon juice is added.
We often use cream Of tartar because 1t is
an acid, and acid strengthens egg whites
so that they will hold uP. Lemon juice also
an acid, will serve the same purpose.
Yes angel food cake may be baked IN
muffin tins or layer tins and it makes a
pleasant variation. OF course, 1t isn't neees-
sary to bake the small cakes or layers so
long as the large loaf cakes
When To Take Out Of the Pan
Should q loaf cake, made with butter and
several egg whites be turned out Of the
nan Immediately after It is removed from
! the oven Mrs. J. B. d.
/ All OF the butter cakes, that Is cakes
containing butter or some kind OF shorten
/ ing are removed from the pan just as soon
as they come from the oven so that the
| cake can cool on all sides ana not gamer
moisture Perhaps you have noticed tnaC
when q butter cake Is left In the pan there
is often a heavy strip along the bottom.
The steam escaping from the hot cake will
leOndense, making the pastey STRIP. so turn
your butter cakes out Of their tins aC once once
on q rack which win let the air circulate
around them, or on a towel which VIII
absorb the moisture
Dark Bread
can't figure out Why my white Dreaos ls
have not a snowy color They are SORT OF
yellOWish at times.-Mrs. 9. L.
These are some Of the reasons why white
bread may not be white and from these
perhaps you can figure out what the reason
l. II the dough is poorly mixed there
? win be dark patches and streaks.
? 2 Or if raw flour Is worked IN aIIei
fermentation, there viii De patches ahO
4 INSTRUMENTATION, or letting Tho
, dough rise too long and get too old, VII
give yellow or grayish Dreau. ,,-- a..
f. Under fermentation, or not giving Cnt
: dough time enough to rise taxing lE COC
/ young, as a baker says VIII cause pOOi
5. Old stale yeast win not make white
&. Too cool an oven causes dark bread:
q Too cool or too warm a dough Wnii'
? rising makes yellow or dark bread
, 8 If you do not use hign grace stsh
D dard flour YOU cannot get white bread.
There that sounds ike a lot OF reasons
believe that the most common one ls ~
D Bird reaeOn-tOO old dough ana pefnap
d the 7th-nOt keeping It at the right temper
, ature. at 50 degrees r. the yeast blan
2 crows best. BY the use Of a dairy thermom
e eter, costing usually 35 cents, that dim
Guilty can be overcome.
= Who 10 Serve First
: should the hostess be served ursC % tn
, table irrespective Cl agef--Mrs. G. y v.
The rule is that the first plate AWAY
!. goes to the hostess. However, ~ there % =
older person or a guest whom you Wcut
a rather favor with the first serving, ir I
= perfectly permissible 20 do so.
Recipe for WGfflea
WIN you give me a good recipe n9
D 1 WalEie82
y light. crisn waffle Is one Of the mos
], popular breakfasts or luncheon dishes Y
get a CriGu Walle, the WafAle IRON mus
d be very hot Tor an iron used on stow
e 30 win take eb0ut 20 GecOnde @ brown "a
q side next Co the fire. Luru tle iron n
allow about the same time Tor browning G
= the other side. Tho necet ty AoE 81
1 the irons DEFENDS on t1e Al
mum iron in good condition does not 3.
= Quirc EreoEinB.
cun4 Rex nour
" q teaspoons baking powder
n tanIcN l1CIleala4
egE1 l1aporete yoltnl
"a teaspoon rnIc