Year: 1876

residuum in the baked product, they
are prorortiOnately useful, but they
are none OF them, nor any part Of
them, food in any sense, but simply
vesiculating agents, the same as yeast
is, and none of them will ever sup
plant good, sweet yeast, in making
bread.


Hints on Pastry Making.


The following hints, from the Paci-
fic Rural Press, on pastry making. by
an old housekeeper, are worthy of
study. The Americans are too much
addicted to pastry, but since the paste
is already formed, it remains only, in
the preparation of such food, to make
it as little injurious Us possible by
making it good.


The art of making paste requires Il
good memory, practice. and dexterity;
for it is principally from the method
of mixing the various ingredients Of
which it is composed that paste ac-
quires it's good or bad qualities.


Before making paste wash the hands
in hot water; touch the paste rs little
us possible, and roll it but little; the
less the better. If the paste be much
wctted it will be tough.


A marble slab is better than Il board
to make paste on; both, together with
the rolling pin, cutters, and tins,
should be kept very clean, rs the least
dust or hard paste left on either will
spoil the whole.


The coolest part of the house and Of
the day should be chosen for the pro-
cess during warm weather.
Flour for the finest paste should be
dried and sifted, rs should pounded
white sugar.


Butter should be added to paste in
very small pieces, unless otherwise di-
| rected.


If fresh butter be not used, break
salt butter into pieces, wash it well
in spring water to cleanse it from,
salt, squeeze it carefully, and dry it
upon Il soft cloth. Fresh butter
should always be well worked to get
oHt the buttemilk.


After the butter has been pressed
and worked with wooden knife on
the pasteboard, press it very lightly
with clean soft cloth, to absorb the
moisture. If good fresh butter is
used it will require very little, if any,
working.


Lard is sometimes used instead of
butter, but the saving is of very tri.
fling Importance when it is considered
that, although lard will make paste
light, it will neither be Of so good col.
or OF flavor Us when made with but.
ter.


Dripping, especially from the beef
when very sweet and clean, is often
used for kitchen pies, and is, in this
| instance. good substitute for butter
lard, etc.


In hot weather the butter should he
broken into pieces and put into spring
water, or into ice, else the butter in it
will harden it, and in baking melt and
seperate from the paste.


The same thing happens in winter,
when the butter has not been suffi,
GENTLY worked and the paste is rather
soft; for, though the season be favor.
able to the making of paste, care must
be taken to work the butter sufficiently.


In winter paste should be made very
firm because the butter is then SO. In
Summer the paste should be made soft
as the butter is then the same.
| 1t is important to work up paste
lightly and gradually into q uniform
body, no strength or pressure being
used.


| 1t is necessary to lightly flour both
sides of paste when you roll it in order
to prevent it's turning gray in baking
but if much flour be sprinkled on il
the paste will not be clear.


Attention to the rolling out is the
most important to make light puff
paste. If it be too light it may bt
rolled out once or twice more than di
rected as the folding mainly causes il
to rise high and even.


BE sure invariably to roll puff-Nlstt
from you. Those who are not prac
ticed in making puff paste should work
the butter in by breaking it into small
pieces, and covering the paste rolled
out; dredge it lightly with flour, folt
over the sides and ends, roll it ou
very thin, add the remainder of tht
butter, and fold and roll as before.


TO insure lightness paste should bt
set in the oven as soon after it is made
as possible; on this account the paste
should not begin to be made until the
oven is half heated. which sometime:
occupies an hour. If paste is left
twenty minutes or more before it is
baked it will become dull and heavy


Paste should be light, without being
greasy, and baked of a fine color, with
out being burnt therefore, to insure
good baking requires attention.


Puff-paste requires 4 brisk oven; :
moderate one will best make pies anl
tarts, paddings and biscuits. Regula
tion of heat, according to circumstan
ces, is the main point III baking.
If the oven he too hot the paste be
side being burned will not rise we'll
and if it be too slack the paste will bt
soddened, not rise and want color
Raised pies require the quickest oven


When fruit pies are baked in irol
ovens the syrup is apt to boil out O
them. To prevent this, set few thil
bricks on the bottom of the over be
fore it is heated; but this will not b,
requisite if the oven has a stone bot
tom.


Tart tins, cake molds, and dishes
should be well buttered before baking
articles to be baked on sheets shOult
be placed on buttered paper.
s'Mamma, don't you want some nic
candy - said shrewd little child
Eyes dear, I should like some.'' 81
, you'll buy some, I'll give you half =
/ fhE1H oh ~