Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-07-29


Flour and butter should he kept cool
until required for use, and all utensils
should be cold. Use freshly drawn
water because it is cooler and also
because 1t is more aerated than that
which has been standing for n time.
If possible. make the pastry in cool
place.
When the temperature is high, as
It is in Summer. it is the best plan
TO make it early in the day In cool
pace Handle the pastry as little as
possible and roll it out lightly.
A marble slab is ideal for pastry
making To obtain the best results.
both -four and fat must be of good
quality. the flour fresh and dry, ana
tHe fat or shortening. whether butter.
lard. margarine, clarified fat or drip
ping. fresh and clean. A mixture OF
lard and margarine or lard and good
fure dripping is preferable to inferior
butter. For short pastry. mixture
Of fats can he used and excellent re-
suits obtained. For fiaky and rough
Duff pastries, butter or butter ana
lard. and for puff pastry. butter only
and of the best quality.
Baking powder is used in making
short pastry when the proportion OF
fat is less than half that of the flour,
as in very plain short and suet crusls.
Too much baking powder makes
nastry dry and it quickly becomes
stale. When it is used. the pastry
should be made quickly and paked
sfr once. otherwise the gas given OH
gill escape before the pastry goes
into the oven. The proportion OF
water for mixing is generally one
half a pint to one pound or hour,
o,ioS
fhe drvness of the -four, with the
nroportion of butter used, or when
The butter has been reduced to a
half-melting condition due to wealth
Or conditions, heat of hands, or over
handling.
! Mixing.
) Sift together the flour. salt ana
baking powder if it is used. Ii the
baking powder is not evenly distrlb'
,Ited the pastry will not rise evenly.
Begin mixing with knife that has
broad blade, the knife being cooler
than the hands, and mix quickly ana
Brisllv to avoid scrappiness. Ii the
pastry has been properly mixed and Is
Of the right consistency, it should De
Soft and elastic and not stick either
tn the fingers or the mixing powl.
The even distribution of the rat IS
very important. II it Is not evenly
distributed, the pastry will nave
streaky appearance and Wnen pakeu
some of the fat will melt out before II
is absorbed and the pastry will be
tough and heavy. If posslple, ieaVe
The pastry in a cool place before and
after rolling it out. The cooler the air
IN the pastry, the more 1t VIII rise ana
the lighter it will be.
: Rolling Out.
I Light manipulation and quick han
ding are important. Try to prevent
the pastry from sticking to the board
and do not stretch it. If stretched, II
will shrink in cooking and viii then
lose it's shape. Dredge the board and
rolling pin lightly with flour. but do
not roll flour into the pastry, as it
Rill make the pastry heavy. When
rolling out the pastry, press the roll
ing pin lightly but sharply upon it,
Dressing it out forward with light,
Short and quick strokes. Use pres
Sure with both hands equally and al
ways roll in the same direction. Lit
tie rolling pin between each stroke
and begin and stop rolling almost to
the edge, then you will have uni
form thickness.
] Baking.
! Pastry. if we'll made and baked,
Should be crispy and Light and short
Or fiaky, according to the kind you are
haking. If put into too hot an oven
pastry will not rise well, the surface
kill set very rapidly and it will burn
6efore the air in it has had time to
expand. In a gas oven pastry cooks
best upon an upper shelf with the de-
hecting sheet above it to brown 1t. II
q is a pie you are making. when the
pastry has risen it should be removed
b a lower. shelf for the bottom heat
D. cook the contents of the pie.
s Do not bake pastry at the same
time as meat or any other food from
Rhich steam is passing off. The
moisture will destroy the crispness OF
fie pastry and it will not rise as well.
open and close the oven door gently
and do not open the door before the
pastry has set A current of cold, in
gushing air will check the rising of
xery light pastry and will cause it to
Else unevenly or to fall. Make hole
ri the center OF a meat pie, make cuts
scross sausage rolls, and small holes
IN fruit pie to allow the escape of
steam, then your pastry will be lighter.
II pastry is not to be eaten hot, let
o. cool slowly in a warm atmosphere.
DO not cool il in a draft or in a cold
place, as that would make 1t heavy.
IF pastry is cooked in tins, remove II
and place it, slightly tilted, on pastry
Pack or sieve to allow the moisture to
evaporate.
Pastry for Tarts and Pies.
Rub well together with the hands
9ne pound of flour, three quarters Of
i pound of pure lard and a pinch Of
salt. When the lard is nicely faxed,
edd a little cold water and mix TO
moderate paste, rub well with the
hands on a pastry board or slab until
you have a smooth. pliable paste.
After leaving for half an hour, roll out
and use for any purpose for which
short, unsweetened crust is required.
Bake in a moderate oven.
Good Puff Paste.
! Take two pounds of -four, two
pounds OF best butter, two yolks OF
eggs and cold water. 1t in impossible
to give the exact amount of water re-
CURED, as some flours absorb so much
n1ore moisture than others. Mix the
whole Of the -four into one-haf
pound II butter and make IL into a
paste, adding the yolks and sufficient
water 10 form a dough, after which
roll it out and spread the remainder
Of the butter over the surface. Then
fold It over and roll it out, refold 1t.
snd roll out again twice. Let stand
for half an hour. Bake in very hot
oven.
Plain Pie Crust.
Combine about seven tablespoonfuls
Of fst with one and one-half cupfuls OF
sifted soft wheat -four according TO
The directions given above for handling
. pastries. Add one teaspoonful of salt
fand about two and one-half table
spoonfuls Of water slowly and use no
more than is absolutely necessary.
, Roll the pastry very lightly. IL the
:lower crust is baked separately, the
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