Evening star., 1934-10-12
Perfection in Pastry Making
Methods of Pan In Oven
Important for Cake Quality.

livery manufacturer under
l. stands the importance of relia-
BILE oven structure and there
H. fore it is almost impossible to
find range today the oven of
which is not built on scientific princi-
piles, whether it is operated with coal,
wood, gas, electricity or oil, but the
most perfectly constructed machine
requires careful management and a
thorough understanding of its con-
Struction and its possibilities.
With a good thermometer and an
oven constructed on modern scientific
principles one needs only to know the
requirements in the way of heat de-
manded by each type Of food product
which is cooked in the oven; the rest
is a mechanical matter. The use of
o little portable oven thermometer
In your range, no matter what kind
Of range you are using, will make
an accurate science of your baking.
Place it in the oven when the oven
is cold or just warm. The mercury
In the column of the thermometer
will then rise gradually as the heat
increases. Place the thermometer on
the same rack on which the baking
Is to be done and as near the center
as possible. Do not move it.
When two-crust pies, with uncooked
filings of fruit, like apples, are baked
by temperature, the fruit is never
underdone, and the crusts neither
soggy nor burnt. Baking powder bis
cults, though containing the same
leavening agent as cake, demand,
because of their stiff dough and
thickness, very hot oven; the ther-
mometer may register ATS to 500
degrees for them.
An important point regarding cake
baking is the position of the pan in
the oven. 1t is always wise to place
q loaf cake in the exact center of
the oven, where the heat distribution
Is sure to be even; then the cake
will rise evenly and, when finished,
will present a smooth, attractive ap-
pearance. With layer cakes one must
often manage differently, but they,
baking quickly, will not be apt to
rise in hillocks and bumps.
Cookies, because one Of their chief
charms is crispness, should be baked
In q rather hot oven; therefore, see
that your thermometer registers at
least 800 to 400 degrees, and that the
cookies, II thin, bake quickly and
evenly. Molasses cookies are the
one exception to this rule, for they,
like all molasses products, are in
clined to burn easily; therefore, the
oven heat should not be more than
S25 to $50 degrees for their baking.
Glasses of Pastry.
There are three classes of pastry.
First is a plain but f1aky and tender
sort, that answers excellently for the
usual pie, or as a foundation for
baked fruit pudding or hearty meat
pie, or some other dish which must
be appetizing, though not too rich or
expensive. The second type is slight
" richer, rather more delicate, very
fiaky, and finer than the first variety.
IT is usually reserved for fine pies,
for various little entrees and savories,
and for making patty shells, tarts,
and similar dainties when puff paste
Is not desired. Puff paste, the third
form OF pastry, is that very fine vari-
ETY. of which rich and sumptuous
dishes are made, and when one has
learned the method of its manufac-
ture, it is no more difficult to make.
though a little more tedious, than
ordinary pie crust.
Flour for pastry may be Of the
kind which we know as pastry flour,
or one may use any good all-round
f0kriN0 olvxyo that the
brand is a reliable one. Lard for
pastry must always be fresh and firm,
and of the best quality. If one of
ths commercial substitutes is pre-
ferred, it also should be cold and
frm. Butter must be hard or, as
the bakers say. tough. Water must
be icy cold and the pastry should, if
possible, be made in a cool place. II
convenient, the finished pie or tart,
or other product, even if made of
plain pastry, should be chilled for Is
minutes or so before it is baked.
This viii make the crust more haky
and prevent its shrinking from the
sides Of the pan during the baking.
Pie crust and pastry contain no
leaven, or at least so little that it need
not be considered in the baking. but
they, as well as biscuits and short
cakes, require hot oven If they are
to be digestible, fiaky and attractive.
This rule applies alike to the plainest
ME pastry or to the rich puff paste.
Fruit pies may be made from the
. plain pastry or from a combination
of the plain and fiaky pastry. In the
latter variety the pans will be lined