OCR Text |
Show HINTS ON PAUTHY MAKING, The f. i:,,wing hints, from tin ''' li'-'fiil 'if.s.t, on pastry mak ing, by an old !ir.u-:( keeper, arc woithy of riiuily. The A mei ieans an tin, nni' 1 1 1,1 M '( ',(..! ti p.irt ry, but nine tlni ta II- i.i uheaJy for'ned, it rein re-in .inn nmy, in tliu preparation 01 niifii fin, !, tu ni ike it a:i little injuri inn an pn.-.-ihli! by inakiug it gond. Tuc .ot ul mal;ii,g pa te mjuiretj ; go d n.e -in-iy, practice, aiut dexterity; dexter-ity; fur il id piincp.illy Irom the method of mixim: the various ingro-dienld ingro-dienld el wiiicli it M eomposetl that pa-le :ico,'.iir - ila ; A i-r bad qualities. quali-ties. Ui !ou- mahi g pa.-'.e wash the ii.mi!.". in !,.: ...t t; l-aieh the paste-as paste-as !iti!.- .. j. ;-.-;b:e, ao.l . ,!! it but little; lit-tle; ti.e (:.e L--!t- r. Jl tho p.is'.e lio mm Ii wetted it wiil he loiih. A ii. ri; bit- .-1 .h i het'.er than a hi p.i r. I to iiial.c p l-l.- mi; botii, to-j;etle-r with the luhng pin, cutleip, and lii..-, Lhiad 1 h.k( j,l ve:y clean, as tie' li-.t.-t ihi-! or hind paolo left on cd).! r v.hi ,, . ! he whole. e,i ,', 'l p.. it ,d i,e . U'.i.se an I of Lh.: .1 y , . ; e e- i u f .r t .e ' n. 'U' f - ill'., ii c : i'.i 'e'J,',..M b-ilri.ll b-ilri.ll :o. 1 ..:';i ', . :', Uht poOllde ! Willi.' ,,;'. U..i'. r' .-hi.-.: 1 I... a,! :e;f t . pi-b"- hi v rv : .ii dl pi. ccs, im 1 . s.s umer ii-i d r-'it-.I. 1 1 ! i -o t ",i u r i,e nijt i;seu, ni can Jr-e.it 1, :!!.( iiit'j pieces, wa-th tl well ;n ji-i riiiL' ',.Vi'f tn cli'iiisse il fiom salt, hijiic( ; it e ir fuily, and dry it upon a s..'U e! Fn sh butler sh"'i;d ;iL-,o hi weil wt'ihul to I out Iho butler-After butler-After the b'.itb. r has been preyed and workul witii a woeden knife ot: the p.iileh.Mrd, press it very lightly wiliiael.au soiL cluto, to alsorb tiie mo:.-l If l;g;1 f r. - ii butter ij Used ;t will t-phv wry lic.lc, ithoiy, work-;ng. work-;ng. Ji: .1 is sonii tl::i. s us'.d instead of butter, but Hie saving is uf very tii-llhig tii-llhig imp ji ..nice when it is considered that, allnotiL'h la--. wiil make paste liid, it wih t;f : t r i . - - be of o good Culnr or flav.ir ks wii-'u ma1! : with butter. D.-ij ping, .,j eei.i:lv from the beef when wry s'.ve ' 1 e..e.in, i.1" i :te-i use,l 1-r kitehi'ii p. -.-, a'.d i-, in tiiii instance, a go, d .-. -'-:'.;;'.e lor but'er, lard, elc In hut we. .the the i'.!'. r i' ; hii broken into p'eces a:;d p ;t i. ' ; pu'.l; water, or into h'e: bat on no account put me pa-le into ice, else the bultur in il will harden it, and the baking nieil and separate bom the paste. Tiie .'.line tiling happens in winter, when tho bulte-r has not been eulli-, ciently worked and the paste is rather s.ih; lur, though the season he favora- uie to me mar;mg oi pas.e, care must be taken to work tho butler suLti-ciently. suLti-ciently. In winter paste should be made very firm, because Ihc butter is then so. In snmmcr the paste should be made soft, as the butler ia then the same. Il is important to work up paste lightly and gradually into a uniform body, no strength r pressure being used. It is neccrsary to lightly flower both tides of piste when you roll it in oider to prevent its turning yray in baking; but if much flour be sprinkled on it the paste will not be clear. Attention to (he rolling out is most important to make light pull paste. It it be Ioj light it may be rolled out once or twice more than direcled, as the folding mainly causes it to nae high and even. Be sure, invariably, to roll puff-: D.ts'.e from you. TnoiC who are not , i practiced in making pulT-paste should work the butter in by breaking it into small pieces, and covering the paste rolled out; dredge it lighby with Hour, fold over the sides and ends, roll it out very thin, add the remainder of the butter, and fold and roll as before. To insure lightness paste should be set in the oven as socn after it is made as possible; on this account the paste should not be begun to be m.ide until the oven is half heated, which sometimes some-times occupies an hour. If paste be leit twenty minutes or more before it :s baked it will become dull and heavv. i'.,ttc thotiU be light, without being greasy, and baked of a fine color, withcut being burnt; therefore, to insure in-sure good baking requires attention. Pull-paste requires a brisk oven, a moderate ono wdl best make pies and tarls. puddings and biscuits. Regulation Regu-lation of heat, according to circum stances, ts the mam point m u.itmg. i If the oven be too hot the paste j be;i Ic being burned will not rise well, : and it it be too s'ack the paste will be soJ;lcned, not rise and want color, liaised pies require the quickest oven. Wh.cn fruit pies are baked in iron ovens the sirup is apt to boil out ot them. - To prevent this, set a few thin bricks on the b.ittom of the oven before it is heated; but this will not be requisite if the oven has a stone bottom. Tart tins, cake molds, and dishes should be wed buttered before baking; articles to be baked in sheets should be placed on buttered paper. |