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Press it out first a little with the roller, and then roll with short, quick strokes to the thickness required. Always roll straight forwards, neither sideways nor obliquely. If the paste wants widening, alter its position, not the direction of the rolling. At the beginning of each stroke, bring the roller rather sharply down, so as to drive out the paste in front of it, and take especial care in rolling to stop always just short of the edges. Short pastry differs from the flaky pastries in requiring but one rolling out. It should be handled and rolled as little as possible and when carefully made it should not be in the least leathery or tough. Air in this method is mixed equally throughout the paste, and when it expands in the oven raises the paste in all directions. The flakiness of pastry depends upon the kind and amount of shortening used. Crisco makes tenderer crust than either lard or butter. Make pastry in a cool atmosphere and on a cool surface. The lightness of pastry depends largely upon the light handling in blending the Crisco with the flour and in the rolling of the pastry upon the board. The best results are obtained by cutting the Crisco into the flour with a knife. If pastry contains baking powder it should be put in the oven as quickly as possible, but if it contains a liberal supply of Crisco without baking powder, it improves by being set aside in a cool place a few hours. Pastry that is light, dry and flaky, is separated more easily by the gastric fluids than that which is heavy. The flour must be of good quality, fine and dry. All pastry requires to be placed in a hot oven, slightly hotter for flaky than short crust. The oven should register from 310° F. to 340° F. The great heat quickly will cause the starch grains to burst and absorb the fat, otherwise the pastry will be heavy. In making flaky pastry, if it has been rolled and folded properly, and not allowed to stick to the board, nor cut so that air can pass through layers, this air when heated in the oven expands and raises the paste in layers or puffs. Heat of oven must be great enough to fix the pastry in this raised condition, and as cold air prevents this, the oven door must not be opened too soon, or any more than necessary. See that the oven 1s clean. Pastries Plain Crisco Pastry 1% cupfuls flour % teaspoonful salt ¥% cupful Crisco Cold water Sift flour and salt and cut Crisco into flour with knife until finely divided. Finger tips may be used to finish blending materials. Add gradually sufficient water to make stiff paste. Water should be added sparingly and mixed with knife through dry ingredients. Form lightly and quickly with hand into dough; roll out on slightly floured board, about one-quarter inch thick. Use light motionin handling rolling-pin, and roll from center outward. Sufficient for one small pie. The New Crisco Pastry 2 cupfuls flour 1 tablespoonful lemon juice 34 cupful Crisco Sufficient cold water to hold 1] egg mixture together 34 teaspoonful salt Sift flour and salt into.basin. Flour blade of knife, and chop Crisco into flour, being careful to keep flour between blade of knife and shortening. When mixture looks like meal, add gradually, egg well beaten and mixed with lemon juice. Roll pastry into ball with knife. May be used at once, but will be improved if allowed to stand in cool place for one hour. Should be rolled out once and handled as lightly as possible. May be used for sweet or savory dishes. Bake in hot oven. The purpose of the addition of lemon is to render gluten of flour more ductile, so that it will stretch rather than break as paste 1s rolled out, or as it rises in oven. Sufficient for two pies. ~ Tip Top Pastry ¥% teaspoonful salt % cupful Crisco 1% teaspoonfuls baking powder Cold water 2% cupfuls flour 1 teaspoonful lemon juice