Show Ideas Idea on Mixing Pastry Flour FlotH Proper Proportions Come First and the Rest Is Mere Knack This article Is 19 devoted to the sub stub subject subject of pastry which has an unde unde- undeserved ser served ed reputation for tor being difficult to make First there Is the flour either flour bread or pastry flour can cnn be used for tor plain pastry For puff puIT pastry a n quirk quick puff paste bread flour must be used Then there Is s the shortening Lard or one of the hardened vegetable fats make pastry tender Butter nutter ot of course gives more flavor or and In some recipes you see a combination ot of It t with the other more bland tats fats r fat tat Is used must be hard nail and that means cold old The flour and salt are sifted together All the shortening Is added at once and then It Is cut Into the flour with two knives A chopping knife may bp be used If Ie you ha barn havo n n a smooth wooden howl bowl In which the pastry may he mixed nixed The fat should not be cut too floe fine fineas as small Email particles of fat tnt make pas pas- pastry pas pas- pastry pastry try flaky You may see se some cooks use their hands to mix pastry but If hands are lire naturally warm the fat will not combine with the flour In Inthe th the right way The proportion of flour to tat fat which makes a pastry rich enough to be tender but which at the same time will roll easily J Is three to one After the fat la 19 s cut In the water is added This Is the only sp special lal point In making pastry Care must be taken to add just lust enough h for If the dough gets Jets too ton wet we wc cannot add acId extra flour without making the final product tou tough h I make n a hole nt at one side of ot the mixed flour and andI I tat fat and add one tablespoon of wa- wa water wa water ter and stir Into that with a stilt stiff knife enough water to make a stilt stiff dou dough h I do the same at ot two other pac's places In the dough This will leave some Fome loose flour so I then take my fingers and press the balls of dou lough h hand and the extra flour together If It I need a n little more moisture I add adl f a afew few drops of water at nt a R time The water used med In ml mixing ln pastry must of course bo ho very ery cold After the mixing Is done It Is a good Idea to chill chili the dough before rolling as It will he be much easier ensler to handle then I usually wrap It tight tight- tightly tightly tightly ly In a 1 piece of ot waxed paper It will vIII keep kep Indefinitely In the refrigerator refrigerator ator 10 so It can be kept on hand When I am ready to make up my pie I take the dou dough h out cut oft off a apIece apiece apiece pIece to roll on a board or a table tabletop tabletop tabletop top dusted very lightly with flour Pastry should be rolled gently start start- starting starting ing In from the tike center and rollIn rolling In each direction so as to make the sheet shet somewhat the shape of the pie pan The sheet of dou dough h should be lifted luring daring th the rolling to pre prevent vent Its sticking The Tile rolling should be done gently For a pastry shell the dou dough h should be press pressed d over oer the edges edes and anal cut off oIT For a double crust pie It should be allowed to extend over o the edge edg-e After the filling Is put In n the edge Il e should 1 be mol moistened be be- before fore fire the top crust la is put o over er and pres pressed d to the lower crust The edges edes may he be trimmed with the scissors and turned over oyer or bound with an nn extra strip of crust Tn In either case the edges des should be pressed flat with the fingers or tines of a fork tork Silts Slits should be made In Inthe inthe Inthe the center to let out the steam of the boiling filling To pre prevent ent the crust of a fruit pie from soaking use one tablespoon of flour with the same amount of sugar and sprinkle over oyer the bottom of the lined pan before filling A fruit pie needs a hot o oven en for t ten n minutes after which the tempera tempera- temperature temperature ture should be lowered A pastry shell should have hn a n hot oven oen throughout the baking Small tarts are prepared In the same way as a n large pie but with witha a little shorter time for baking The tart shells can an be filled fillet with fresh fruit or berries or with n a crust and I topped either with whipped whippet cream or a meringue to give the finishing touch When a pie Is covered with meringue It must go JO back to the oven oen to set and brown the merIngue A slow oven SOO to 3 O degrees F for ten tell to fifteen minutes gives the best results Butterscotch Pie Pic ib cup butter 1 cup brown sugar guitar 4 tablespoons flourS flour 2 S egg egg ess yolks 1 cup milk 2 21 e egg CRR g whites 4 tablespoons sugar 24 teaspoon vanilla Cream together the butter sugar and flour Scald ScaM the milk and stir In slowly Cook over O hot bot water un until tit tIl It thickens thicken and pour o over er the egg yolks slightly beaten Cook one Olle minute longer then pour In a baked pie crust cover er with n a merIngue made from the hen beaten ten egg whites sugar and vanilla Place In a n slow oven oen degrees Fahrenheit until the meringue Is brown a 0 1933 1333 Dell |