PASTRY-MAKING.

New Zealand Herald, Volume LII, Issue 16032, 25 September 1915, Page 6 (Supplement)

PASTRY-MAKING.

In making pasty mix it quickly, avoid unnecessary handling, and bake immediately unless it gets into the oven at once it will be tough and heavy. Never use the hands to mix pastry, if you wish it short and flaky. Use, instead a broadbladed knife. v

It is better,,when making pies, to use half and half, or one-third lard and twothirds butter; but puff paste should be made of butter alone. Use good, sweet butter, and if possible use home rendered leaf lard. Always sift the flour before using, add the salt, and thoroughly chop the shortening in the flour. Use enough ice-cold water to hold all together, handling as little as possible. Pinch off enough dough for one crust; roll lightly and roll fro you. Use only flour enough on the rolling-pin and board to keep the dough from sticking. Never grease the pie tin, but dust slightly with flour. Pies should be baked in a moderately hot oven to a light brown. Have the greater heat on the bottom, that the under crust may be well-baked. A pie that is properly baked will slip from the tin with careful handling, and if placed on a wire frame where the air can pass under it, will cool wjthout becoming, moist. If the pie is inclined to stick to the pie tin, give .the tin a few careful flops" when you first take it from the oven. In making a juicy pie put an inch-wide strip of white cloth around the edge of the pie. This will prevent the juce from cookng over the edge.