Always use tin pie-pans, since, in earthen pans the under crust is not
likely to be well baked, and some use a perforated pie-pan. Bako
fruit pies in a moderate oven, having a better heat at bottom than top,
or the lower crust will be clammy and raw. When done, crust will
separate from the pan, so that pie may be easily removed. Remove
at once from tins, or crust will become ''soggy." Some bake bot-
tom crust lightly in oven, before filling, and others after filling set
on- top of stove a few minutes before putting in oven, to hasten
the baking of bottom crust. When the latter is baked, without first
filling, it must be pficked well when put in pan to prevent blistering*
Short Paste is well adapted to lining the bottom of pie-pans^
etc., as it is firmer than Puff Paste and holds together better. HenCe^
when making a great deal of pastry it is well to make a little Short
Paste for all lining or bottom work, and use the Puff Paste for all
top work. In using the latter cut out all tops first ; use the trim*
mings for bottoms. It is a good plan to make two or three extra
trusts on baking day, pricking well, to be used for Cream, Custard^
Xa Lemon-pies, as wanted. When preparing pie-pans grease slighUy^
PA8TBY. 477
J '
tuing a little lard, oil or butter, or some think with proper care of
the pans greasing will not be necessary. To avoid
wasting flour brush the pastry board all off care-
fully each time it is used into a small sieve, sift
out "the flour and use again. Always have the
board well floured, and in the making of Graham
6«torxfluu«. pagte some prefer to mix rather soft and put plen-
ty of graham on board and also on top of paste, then roll out to a
little thicker than paste of white flour, and place in pan.. The set
of measures are almost as much of a necessity in the making of
pastry as in any other department of cookery, and by reference to
the full table of weights and measures, any recipe can be readily made.
^ Cream Paste. — ^To a pint sifted flour, add an even teaspoon
baking powder, and sweet cream enough to wet the flour, leaving
crust a httle stiff. Enough for two pies. For a richer paste allow
rather more than a gill oi cream with from four to six tablespoons
butter and saltspoon salt✪ Cream Paste for each pound flour, omitting the bakinflt
powder. Make a paste of the cream and flour, roll out and spread
with butter, rolling again and spreading until ail the butter is used.
in making any paste have flour and wetting as cold as possible.
Economical Paste, — Take a pound flour, half pound clarifled
drippings (some use three-fourths pound) half teaspoon salt and
half pint ice water✪ Economical Paste. Chop and mix as directed in Plain Paste, thea
roll out and fold three times when it will be ready for use. Some
add a little baking powder to the flour. Half lard and half drip-
pings may be used.
Oraham Paste. — Mix lightly pint Graham flour, half pint sweet
cream, half teaspoon salt ; roll, and bako like other pastry, remem-
bering that lightness and quickness in handling is the one impor-
tant step in making all pastes and where cream is used add it slowly
^^^^^^^^^Mjl^^^M^ to the flour, stirring rapidly with an
V^HHBi^HHIHHiV artist's spatula or spoon; when
ArtiJi • t^i^Aiuim. mixed, form together without knead- ✪ Plain Paste
Page 408 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Always use tin pie-pans, since in earthen pans the under crust is not likely to be well baked, and some use a perforated pie-pan. Bako fruit pies in a moderate oven, having a better heat at bottom than top, or the lower crust will be clammy and raw. When done, crust will separate from the pan, so that pie may be easily removed. Remove at once from tins, or crust will become ''soggy." Some bake bottom crust lightly in oven, before filling, and others after filling set on top of stove a few minutes before putting in oven, to hasten the baking of bottom crust. When the latter is baked, without first filling, it must be pricked well when put in pan to prevent blistering* Short Paste is well adapted to lining the bottom of pie-pans^ etc., as it is firmer than Puff Paste and holds together better. Hence, when making a great deal of pastry it is well to make a little Short Paste for all lining or bottom work, and use the Puff Paste for all top work. In using the latter cut out all tops first ; use the trim* mings for bottoms. It is a good plan to make two or three extra trusts on baking day, pricking well, to be used for Cream, Custard, Lemon-pies, as wanted. When preparing pie-pans grease slightly,
PA8TBY. 477
J '
using a little lard, oil or butter, or some think with proper care of
the pans greasing will not be necessary. To avoid wasting flour brush the pastry board all off carefully each time it is used into a small sieve, sift out "the flour and use again. Always have the board well floured, and in the making of Graham pastry. some prefer to mix rather soft and put plenty of graham on board and also on top of paste, then roll out to a little thicker than paste of white flour, and place in pan.. The set of measures are almost as much of a necessity in the making of pastry as in any other department of cookery, and by reference to the full table of weights and measures, any recipe can be readily made.
^ Cream Paste. — ^To a pint sifted flour, add an even teaspoon baking powder, and sweet cream enough to wet the flour, leaving crust a httle stiff. Enough for two pies. For a richer paste allow rather more than a gill oi cream with from four to six tablespoons butter and saltspoon salt for each pound flour, omitting the baking powder. Make a paste of the cream and flour, roll out and spread with butter, rolling again and spreading until ail the butter is used. in making any paste have flour and wetting as cold as possible.
Economical Paste, — Take a pound flour, half pound clarifled drippings (some use three-fourths pound) half teaspoon salt and half pint ice water. Chop and mix as directed in Plain Paste, thea roll out and fold three times when it will be ready for use. Some add a little baking powder to the flour. Half lard and half drippings may be used.
Oraham Paste. — Mix lightly pint Graham flour, half pint sweet cream, half teaspoon salt ; roll, and bake like other pastry, remembering that lightness and quickness in handling is the one important step in making all pastes and where cream is used add it slowly ^^^^^^^^^Mjl^^^M^ to the flour, stirring rapidly with an V^HHBi^HHIHHiV artist's spatula or spoon; when ArtiJi • t^i^Aiuim. mixed, form together without knead-
Records on this page
Cream PasteEconomical PastePlain PasteGraham Paste