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Show Kllchenerafti Be Sure Your Crust Will Be Good By MM. OAVNOB MAODOX What goea Into a pie cruet Is anly half tha story. Oood pastry Is needed to bring the tale te a flaky end. Pastry tricks ars sasy. Bs gentle gen-tle and be delicate la handling the dough, use only a littls flour on roiling board and put a stockinet covering en rolling pin. This will prevent eticklng. Use very little water. If pastry cracks In rolling, uss fingers te pinch together again. Make slits In top crust so ths steam csn eecepe. Do you understand how shortening shorten-ing reacts with the other Ingredient!? Ingredi-ent!? To be an expert, you must. Here's the story: In making pastry, the fat Is eut Into the flour and the flour particles parti-cles are covered by films of fat Not ail the fat la taken up ner all the flour partlclee covered by fat Theee uncovered flour particles absorb ths wster which Is added after the fat Is cut in. The gluten thus formed holds ths mlxturs together. During mixing, some air is incorporated. incor-porated. When the pastry is rolled out ths fst which has not been taken up by the flour partlclee is flattened eut Why Dough Baiaes In baking, the fat melts snd Is taken up In part by the gluten and 'Other constituents of the flour. The sir sxpsnds snd this, together with the eteam generated, raises the dough. Thus H Is that pastry which Is both tsnder and flaky Is mads. Tenderneee results when moat of the pertlclee of flour are separated by fat and I isklnasa is due to the laeeea of unsbaorbed fat This is possible only with a fat which la a mixture of liquid and solid fats In ths propsr proportions, Oood msnlpulation Is necessary with even the beet shortening agent, or a poor pastry will result. Too much hsndling tende to develop excessivs amounts of gluten snd ths pastry will bs tough, rlsklnsae may or may not be affected by decrease la tenderness. Trapped Air Toughens Dough If the fat ts worked so thoroughly into flour that there are na unsbaorbed unsb-aorbed particles of fat there will be a decrease in riskiness. With ths devslopmsnt of much glutsn In pastry, pas-try, the Inclosed air has no way of secape and It will expand in baking snd raiss ths glutsn, which hsrdena and incloses ths air, making ths pastry flaky but not tsnder. Too much water In pastry makss a dough which is difficult to roll and a poor pastry may reeult unless the cook possesses considerable technique. MONDAY MENU Breakfast: Tangsrlns Jules, crisp bason, toasted cornmeal muffins, currsnt Jelly, coffee, milk. Luncheon: Black bean soup, frsnkfurter rings, hsrd- roils, fruit cup, nut cookies, tea, milk. Dinner: Tomato Juice, liver snd bacon, creamed potatoes, lima beans, appleeauce pie, whipped cream, coffee, milk. |