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Chapter XXVII − PASTRY
PASTRY cannot be easily excluded from the menu of the New Englander. Who can dream of
a
Thanks−giving dinner without a pie! The last decade has done much to remove pies from the
daily bill of fare, and in their place are found delicate puddings and seasonable fruits.
1
2
If pastry is to be served, have it of the best,−light, flaky, and tender.
To pastry belongs, 1st, Puff Paste; 2d, Plain Paste.
3
Puff paste, which to many seems so difficult of preparation, is rarely attempted by any
professionals. As a matter of fact, one who has never handled a rolling−pin is less liable to
except
fail,
under the guidance of a good teacher, than an old cook, who finds it difficult to overcome the
bad habit of using too much force in rolling. It is necessary to work rapidly and with a light
touch. A cold room is of great advantage.
4
For making pastry, pastry flour and the best shortenings, thoroughly chilled, are essential.
Its
lightness depends on the amount of air enclosed and expansion of that air in baking. The
flakiness depends upon kind and amount of shortening used. Lard makes more tender crust
than
butter, but lacks flavor which butter, though some chefs prefer beef suet. Eggs and ice were
formerly used, but are not essentials.
5
Butter should be washed if pastry is to be of the best, so as to remove salt and buttermilk,
making it of a waxy consistency, easy to handle.
thus
6
Rules for Washing Butter Scald and chill an earthen bowl. Heat palms of hands in hot
water, and chill in cold water. By following these directions, butter will not adhere to bowl
nor
a
hands. Wash butter in bowl by squeezing with bands until soft and waxy, placing bowl under
cold−water faucet and allowing water to run. A small amount of butter may be washed by
a wooden spoon in place of the hands.
using
7
8
For rolling paste, use a smooth wooden board, and wooden rolling−pin with handles.
Chapter XXVII − PASTRY
533
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