EASY PASTRY
Measure the fat into a mixing bowl, pour the boiling water over it, and stir until all the fat is softened and melted. Sift together the flour, baking powder, and salt, and stir into the water and fat. Divide into two portions and roll for crusts. If the crusts are to be baked before they are filled, prick them well with a fork to prevent the formation of bubbles.
36.As has already been learned, double-crust pies are pies that have both a bottom and a top crust and contain a filling of some kind. The amounts given in the recipes for pastry are sufficient to make the two crusts required for pies of this kind. Any of these recipes may be followed, depending on the variety of pastry desired.
37. APPLE PIE NO. 1.--To make the best possible apple pie, tart apples should be used, for besides giving a good flavor they cook soft inside the pie much more readily than do apples that are more nearly sweet. If sour apples cannot be obtained, lemon juice sprinkled over the apples after they are placed in the crust will help to make them tender. The amount of lemon juice depends, of course, on the sourness of the apples. Any desirable spices may be used for flavoring, cinnamon and nutmeg being the most popular ones. If the apples are very juicy, a little flour mixed with the sugar and sprinkled over them will help to thicken the juice, but usually this is not necessary. A little butter dotted over the apples before the top crust is put on also helps to improve the flavor.
For pie, the apples may be cut in as large or as small pieces as desired. However, it is best to cut them into thick slices or about sixteenths, that is, to cut each quarter into four pieces.
APPLE PIE No. 1
After the pan has been covered with the paste, peel the apples, cut them into pieces of the desired size, and place them into the paste in sufficient quantity to heap the pan. In the process of cooking, there will be a certain amount of shrinkage caused by the apple juice filling in the spaces as the apples cook and soften; therefore, in order to have a pie thick enough when it is baked, the apples must be heaped in the pan before baking. Sprinkle the apples with the sugar, to which has been added the nutmeg or the cinnamon. Sprinkle lightly with salt, add 1 teaspoonful of lemon juice, and, if the apples seem dry, a few tablespoonfuls of water. Dot with butter, wet the edges of the under crust, and place the top crust in position. Bake for about 45 minutes in a moderate oven.
38. APPLE PIE NO. 2.--Another variety of apple pie is made by cooking the apples, putting them between crusts, and then baking the whole. This pie does not require so much time in the oven, but it needs a hot oven. It has a somewhat richer flavor than the preceding pie, due to the brown sugar used in making it.
APPLE PIE No. 2
Prepare the required number of apples for one pie, place in a baking dish with the water and brown sugar, and bake in the oven until the apples are tender and the water has sufficiently evaporated. This should be done in a slow oven, so as not to burn the apples and to give them rather long cooking. Remove from the oven, place on the lower crust, sprinkle with cinnamon, and cover with the upper crust. Bake in a hot oven until the crusts are sufficiently baked and brown.
39. BERRY PIE.--Blackberries, blueberries or huckleberries, and red and black raspberries may be used for pie in the same way by merely varying the amount of sugar with the sourness of the berries. For instance, blackberries will probably require a little more sugar than raspberries, while blueberries will require the least.
BERRY PIE
Look the berries over carefully and remove any spoiled ones, leaves, and stems. Wash thoroughly and fill the lower crust. Add the sugar mixed with the flour and salt. Cover with the top crust and bake for about 30 minutes in a moderately hot oven.
40. CHERRY PIE.--Both sweet and sour cherries may be used for making pie, but sour cherries are by far the more desirable. Their only disadvantage is that they require a rather large amount of sugar. Cherries used for pies should always be seeded. Canned cherries may be used for this purpose as well as fresh ones, but they are not so delicious. The proportion of sugar used for making cherry pie will, of course, need to be varied according to the sourness of the cherries used.
CHERRY PIE
Fill the lower crust of the pie with the cherries. Mix the sugar, flour, and salt and sprinkle over the top. Moisten the edge of the lower crust, place the top crust in position, and bake in a moderately hot oven for about 30 or 35 minutes.
41. PEACH PIE.--Fresh peaches make a very delicious pie. Canned peaches may be used as well, but they do not make so good a pie. Less sugar will be needed if canned peaches are used instead of fresh ones because they are usually canned with sugar. Clingstone peaches may be used rather advantageously for making pie because the fact that they cannot be cut from the stones in uniform pieces makes less difference for pie than for serving in almost any other way.
PEACH PIE
Fill the lower crust with the sliced peaches and sprinkle with the sugar, salt, and flour, which have been previously mixed. Moisten the edge of the lower crust, cover with the top crust, and bake in a moderately hot oven for 30 to 40 minutes. Peach pie served hot with whipped cream makes a very delicious dessert.
42. THICKENING JUICY FRUITS FOR PIES.--When particularly juicy fruit, such as berries, cherries, peaches, etc., is used for pie, flour or other starchy material must necessarily be used to thicken the juice and thus prevent it from running out when the pie is served. If the fruit is very sour, a proportionately larger quantity of flour will be necessary. This is due to the fact that the acid of the fruit reduces the starch in the flour to dextrine, and this form of carbohydrate does not have so much thickening power as the starch in its original form had.
The same thing takes place when browned flour is used in making sauce or gravy. As experience will prove, browned flour must be used in greater quantity than white flour or a thinner sauce will be the result. The browned flour and the flour cooked with the acid of fruits are similar so far as their thickening power is concerned, for the one is reduced to dextrine by the application of dry heat or hot fat and the other by moist heat and the presence of acid.
43. RHUBARB PIE.--Rhubarb is practically the first fresh material for pie that can be purchased in the spring and is therefore very much appreciated. The most popular form in which it is served is probably in pie. It requires considerable sugar in order to make it palatable and should be thickened with starchy material so that it will not be too juicy when it is served.
RHUBARB PIE
Cut the rhubarb into inch lengths without removing the skin and place in the lower crust. Mix the sugar, corn starch, and salt, and sprinkle over the top. Cover with a top crust and bake in a moderately hot oven for about 35 minutes. If desired, some lemon rind may be grated into the pie to give additional flavor.
44. MINCE PIE.--Mince meat, which is much used for pies during the fall and winter season, is a concoction that finds favor with most people. It may be comparatively simple or it may contain a large variety of ingredients, and in accordance with this variation it may be cheap or expensive. However, the ingredients generally used in this mixture are apples, dried fruits, sugar, molasses, cider, and chopped beef and suet. Other fruits, such as quinces, oranges, and citron, and various spices are also often used for flavoring. The cheaper cuts of meat, such as the neck, shoulder, brisket, etc., are suitable for this purpose, because the meat is ground so fine in making the mince meat that the fact that it was at all tough can be very readily concealed. Such expensive material as citron can be omitted altogether if desired and greater quantities of apples, which are the cheapest ingredient, used. A slight variation in the ingredients does not make any material difference in this mixture and the recipes given are submitted merely as a basis from which to work. If used just as they are given, they will be found to be excellent; but if it is necessary to practice greater economy or if it is not possible to secure all the ingredients called for, they may be varied to suit conditions. The juice from pickled fruits, jelly, or the juice from preserves or canned cherries may be used in any desired proportion in the making of mince meat to replace some of the cider.
45.Mince pie is most palatable when served warm, but it is entirely permissible to make several pies at a time and then warm them in the oven before serving. In this way they may be kept over for several days. Pie of this kind made with the usual ingredients is a heavy dessert, for it contains a certain amount of protein material and is high in fat and carbohydrate. This fact should be taken into consideration in meal planning, so that the dessert may balance properly with the other food.
MINCE PIE
Let the beef simmer in sufficient water to cover it well until it is tender, and then allow it to cool in the water in which it was cooked. This broth may be used as part of the liquid in the mince meat if desired. Chop the meat very fine with a chopping knife and bowl or put it through a food chopper. Chop the apples and quinces, cut the citron, and wash the raisins. Squeeze the juice from the oranges and grate the rinds. Force the suet through a food chopper or chop it with a chopping knife. Mix all these ingredients, add the sugar, liquids, and spices, and place in a large vessel. Simmer slowly for 1 hour. Stir frequently to prevent scorching. If the mince meat is cooked in the oven, it is less likely to scorch. Seal in fruit jars the same as for canned fruit and store for future use.
To bake mince pie, fill the lower crust with the mince-meat mixture, place the upper crust in position, and put the pie into a hot oven. Gradually reduce the heat, baking the pie for about 45 minutes.
46. MOCK MINCE PIE.--If a slightly more economical mince pie than the preceding one is desired, the recipe here given for mock mince pie may be followed. The various ingredients in the quantities mentioned will make enough for four or five pies of regular size. To make up more than this is not advisable because the material will not keep so well, nor is it intended to be stored for future use.
MOCK MINCE PIE
Force the suet and apples through a food chopper or chop them in a chopping bowl. Crush the crackers with a rolling pin and add them. Add the sugar, molasses, corn sirup, cider, vinegar, raisins, spices, and salt. Cook together very slowly for about 1 hour, stirring to prevent burning. If more liquid is required, add cider or some other fruit juice, or, if these are not available, add plain water. Fill the lower crust of the pie with this mixture, cover with the top crust, and start baking in a hot oven, gradually lowering the temperature and continuing to bake for 40 to 50 minutes.
47. MOCK CHERRY PIE.--A pie that closely resembles cherry pie in both flavor and appearance may be had by combining cranberries and raisins. This is an excellent substitute for cherry pie and may be made at times when fresh cherries cannot be obtained and canned cherries are not in supply.
MOCK CHERRY PIE
Wash the cranberries and cut them in half. Wash the raisins and mix them with the cranberries. Add the water and cook until the fruit is soft. Mix the sugar, flour, and butter and add to the mixture. Cook until the flour thickens, place the mixture in the lower crust, cover with a top crust, and bake in a hot oven until nicely browned.
48. DRIED-FRUIT PIES.--Dried fruits may be used very successfully for pies if they are properly prepared. At any time that it is impossible to obtain fresh fruits and no fruits have been canned for pie making, dried fruits will prove to be very satisfactory. Dried apples, apricots, peaches, prunes, and raisins make delicious pies. With the exception of raisins, for which a special recipe is given, the same directions may be used for any of the pies made with dried fruits.
Look the fruit over carefully, wash, and put in sufficient warm water to cover. Soak overnight. Put to cook in the water in which the fruit has been soaked and simmer slowly until tender. Sweeten to taste. The filling is then ready for a pie. Fill the lower crust with the stewed fruit, add about 2 tablespoonfuls of flour, unless a large quantity of juice is used, when more flour will be necessary, cover with a top crust, and bake in a hot oven.
49. RAISIN PIE.--Pie in which raisins are used for the filling is one that may be made at any season of the year and that finds favor with most persons. In pie of this kind, spices are used to add flavor.
RAISIN PIE
Clean the raisins and soak them overnight in the water. Put to cook in the same water and simmer gently until tender. Mix the sugar, flour, spices, and salt and add to the raisins. Cook until the mixture is thick, fill the lower crust of a pie, cover with the top crust, and bake in a hot oven.
50.Many varieties of pies are made with only one crust, and these usually prove more attractive than those having two crusts. As a rule, the filling is a custard or a corn-starch mixture, but often fruits of various kinds, as well as pumpkin and squash, are used in the making of pies of this kind. Frequently, meringue is used as a covering for one-crust pies; or, if an especially delicious dessert is desired, a thick layer of stiffly beaten and sweetened whipped cream is often added to the pie just before serving. Again, a partly open pie is sometimes made, this being done by putting strips or pieces of paste over the filling before the pie is baked. Individual pies of this kind are attractive for special occasions and may be made to advantage if small pie pans are in supply.
The crust for one-crust pies is often placed over the back of the pan and baked. It is then removed, filled with the desired filling, and returned to the oven to complete the baking. Whether the lower crust should not be baked or should be partly or entirely baked before the filling is put into it depends on the character of the filling and the degree of temperature required to cook it.
51. MERINGUE FOR ONE-CRUST PIES.--Since meringue is often used as a garnish for one-crust pies, the housewife should understand its nature and the proper procedure in its making. When it is correctly made and properly baked, it is very attractive and improves the appearance of the dessert, but failure in these respects is likely to result in a tough, shrunken meringue, which had better be omitted, as it detracts from the appearance of the pie and is not agreeable to the taste.
If an attractive, appetizing meringue is to be the result, the eggs that are used must be in good condition and very cold; also, they must be properly beaten so that there will be no loss of air in manipulating the whites when they are placed on top of the pie mixture. The baking is important, too, both the length of time the meringue remains in the oven and the temperature to which it is subjected having a direct bearing on the finished meringue.
52.To make meringue, first separate the whites from the yolks and chill them thoroughly. Beat them with a fork or an egg whip until they are almost stiff, that is, until they will hold their shape fairly well but will drop from the fork or whip when it is raised. At this point, begin to add the sugar, which, if possible, should be either confectioner's or pulverized, although granulated sugar may be used if the others cannot be obtained. Add the sugar slowly and continue the beating until all of it has been incorporated. The meringue is then ready to place on the filling. It should be remembered that the filling must be partly or entirely cooked before the meringue is applied, so that when the pie is returned to the oven nothing but the meringue will require cooking.
[Illustration: FIG. 13]
[Illustration: FIG. 13]
[Illustration: FIG. 13]
53.The manner in which meringue is placed on pie has much to do with the appearance of the pie. If it is spread on the filling in an even layer, the pie will invariably look stiff and unattractive. By far the better way is to drop it by spoonfuls roughly over the top of the filling, or first to spread a thin layer over the top in order to cover the entire surface and then to drop the remainder of the meringue over this by spoonfuls. Or, it may be forced through a pastry tube into rosettes or frills of any preferred design. The advantage of applying it unevenly rather than in a thin layer is that the rough surface will brown where the spots are high and the depressions will be a lighter brown or white. When the pie has been covered with meringue, set it in a moderate oven and let it bake for 12 to 15 minutes, or until it is properly browned, when it will appear as in Fig. 13. By no means allow the meringue to remain in the oven longer than this, for as soon as the baking is completed, it will immediately begin to shrink and toughen.
MERINGUE FOR PIES
Beat the egg whites according to the directions given, add the sugar slowly, and continue the beating. Then add the flavoring. Cover the filling, place in a moderate oven, and bake for 12 to 15 minutes.
54. BUTTERSCOTCH PIE.--A sweet dessert that is usually a favorite may be had by making butterscotch pie. The necessary ingredients for this kind of pie are few and simple. When served with whipped cream in place of meringue, it makes a very rich and delicious dessert.
BUTTERSCOTCH PIE
Mix the sugar, corn starch, and salt, and add the boiling water to them. Cook until the mixture has thickened and in the meantime heat the milk. Stir in the butter, add the milk, and cook the entire mixture in a double boiler for 15 minutes. Add the vanilla. Pour into the baked pie crust, cover with meringue, and bake in a moderate oven, or cook without the meringue, then cool and cover with whipped cream before serving.
55. CHOCOLATE PIE.--Chocolate corn-starch pudding or chocolate blanc mange thickened with any starchy material and poured into a baked crust makes chocolate pie. This may be made as strong with chocolate as desired, but care should be taken not to make it too stiff or it will be pasty.
CHOCOLATE PIE
Heat the milk to scalding in a double boiler. Mix the sugar, flour, and salt and add to the milk. Cook over the flame until the flour has thickened. Return to the double boiler and cook for 10 or 15 minutes longer. Melt the chocolate over hot water and add to the mixture. Beat the egg and add slowly to the mixture, remove from the fire, and add the vanilla. Pour into a baked pie crust, cover with meringue, if desired, and bake in a moderate oven for 10 to 15 minutes. If the meringue is omitted, cool and cover with whipped cream just before serving.
56. COCONUT PIE.--The flavor of coconut added to an already delicious corn-starch custard makes a pie that never fails to tempt the appetite of every one. The crust for a pie of this kind should always be baked in a deep pan.
COCONUT PIE
Put the milk in a double boiler and steep the coconut in it until the milk is hot. Mix the sugar, corn starch, and salt, add to the milk, and cook directly over the flame until the mixture has thickened. Return to the double boiler and cook for 10 or 15 minutes longer. Remove from the heat, add the vanilla, and pour into a baked pie crust. Cover with meringue, if desired.
57. CRANBERRY PIE.--Persons who are fond of cranberries are always pleased when cranberry pie is served. As these berries are somewhat tart in flavor, more sugar than is generally used for pie is needed. Before the berries are put on to cook, they should be cleaned according to the directions given inFruit and Fruit Desserts.
CRANBERRY PIE
Cook the cranberries and water in a closed vessel until the skins have cracked and then add the sugar. Cook for a few minutes longer to allow the sugar to dissolve. Pour into an unbaked pie crust and cover with half-inch strips of paste placed over the top to form a lattice effect. Place in a moderate oven and bake until the crust is nicely browned.
58. CREAM PIE.--The plain corn-starch custard mixture used for cream pie may be flavored as desired. The combination of lemon and vanilla is suggested here to give something a little unusual. If the pie is to be eaten at once upon being made, a layer of sliced bananas or other fresh fruit may be placed on the crust and the custard poured over it after being cooked sufficiently not to affect the fruit. In such an event, the meringue must be baked very quickly, or whipped cream may be used in place of it. This pie may be made with one egg if desired.
CREAM PIE
Scald the milk in a double boiler. Mix the sugar, flour, and salt and stir into the hot milk. Cook over the fire until the flour has thickened. Place in a double boiler and cook for 10 or 15 minutes longer. Beat the yolks of the eggs and add them to the mixture. Remove from the heat, add the flavoring, and pour into the baked crust of a pie. Make meringue of the whites of the eggs, cover the mixture, place in a moderate oven, and bake for 10 to 15 minutes.
59. CUSTARD PIE.--Custard pie is made with the usual proportion of milk and eggs necessary for thickening. A dash of nutmeg is considered to improve the flavor and it also makes the surface of the pie a little more attractive.
CUSTARD PIE
Beat the eggs slightly and add the milk, sugar, salt, and vanilla. Partly bake the crust for the custard, but remove it from the oven before it has begun to get crisp. Pour in the custard, place in a moderate oven, and bake until a knife will come out clean when inserted. The custard should by no means be overbaked, as the result will be the same curding that occurs in an ordinary baked custard.
60. DATE CREAM PIE.--Using dates for pie is a rather unusual means of adding them to the diet, but it is a very good one and produces an excellent dessert. If desired, more of the date purée may be added to the mixture that is given in the recipe. The result will be a filling that has more of the date flavor.
DATE CREAM PIE
Steam the dates in the water in a double boiler until they are soft. Rub through a sieve. Beat the eggs slightly and add them with the milk to the dates. Add the sugar, salt, and cinnamon. Pour into a partly baked pie crust, place in a moderate oven, and continue the baking as for custard pie.
61. LEMON PIE NO. 1.--A plain lemon pie that is comparatively inexpensive may be made by following the directions given here. More eggs, of course, will make a better pie and they may be added if desired. Grating the rind of the lemon adds flavor to the filling, but too much will give a bitter taste. Lemon juice should never be cooked with the corn starch, as the filling will gradually become thinner and the starch will lose its value as a thickening agent.
LEMON PIE NO. 1
Bring the water to the boiling point. Mix the sugar, salt, and corn starch and add to the water. Cook directly over the flame until the mixture is thickened and then place in a double boiler. Separate the eggs, beat the yolks, and to them add the lemon juice and the grated rind of the lemon. Beat all well and add to the corn-starch mixture. Remove from the fire and pour into the baked crust of a pie. Make meringue of the egg whites and place on top of the filling. Brown in the oven, cool, and serve.
62. LEMON PIE NO. 2.--The accompanying recipe is similar to lemon pie No. 1, except that it contains some butter and in quantity is a larger recipe. If more than one pie is desired at a time, it is easy to multiply the quantities given.
LEMON PIE NO. 2
Mix the sugar, salt, and corn starch and add to the boiling water. Cook directly over the flame until the mixture becomes thick. Then place in a double boiler. Separate the eggs, beat the yolks, and add to them the grated rind of lemon and the lemon juice. Stir all into the corn-starch mixture. Add the butter, and when it has melted remove from the heat. Pour the mixture into the baked crust of a pie. Make meringue of the egg whites, cover the filling with the meringue, and bake in a moderate oven until a delicate brown.
63. ORANGE PIE.--An orange pie is similar to a lemon pie, except that orange juice, together with grated orange rind, is used to give flavor and a little lemon juice is added for acidity. Pie of this kind makes a pleasing change from the desserts usually served.
ORANGE PIE
Bring the water to the boiling point. Mix the corn starch, sugar, and salt and add to the water. Cook directly over the flame until the corn starch has thickened. Place in a double boiler. Separate the eggs, beat the yolks, and to them add the grated rind of the orange and the orange and lemon juice. Beat well and add to the corn-starch mixture. Remove from the heat and pour into a baked crust of a pie. Make meringue of the egg whites, cover the filling, and bake until a delicate brown in a moderate oven.
64. PINEAPPLE PIE.--Nothing more delicious in the way of a one-crust pie can be made than pineapple pie. It is similar to lemon pie, but differs in that a certain amount of the fruit is used in the filling. Therefore, unless the fruit is cut very fine, the pie will be difficult to cut.
PINEAPPLE PIE
Bring the water to the boiling point. Mix the corn starch, sugar, and salt and add to the boiling water. Cook directly over the flame until the mixture has thickened. Separate the egg, beat the yolk, and add to the pineapple and lemon juice. Stir this into the corn-starch mixture, remove from the heat, and add the pineapple. Fill a baked crust of a pie, make meringue of the egg white, cover the filling, and bake in a moderate oven until delicately browned.
65. PUMPKIN PIE NO. 1.--There are very few persons with whom pumpkin pie is not a favorite. While it is especially popular in the autumn, it may be made at any time of the year. Sometimes pumpkin is dried or canned in the household or commercially for this purpose. Then, too, pumpkins may be kept all winter if they are stored in a cool, dry place and are not bruised when put away.
PUMPKIN PIE NO. 1
The preparation of the pumpkin is the first step in the making of pumpkin pie. First chop the pumpkin into 3- or 4-inch pieces, remove the seeds, and peel off the skin. Cut the peeled pulp into cubes about 1 inch square and cook with just enough water to start the cooking or steam until the pumpkin is soft. When it has become soft, mash thoroughly or force through a sieve, and then cook again, stirring frequently to prevent the pumpkin from burning. Cook until as much water as possible has been evaporated and the mass of pumpkin seems quite dry. With the pumpkin prepared, mix the milk with it and add the beaten egg. Stir in the sugar, salt, spices, and corn starch. Fill partly baked pie crust with this mixture and bake in a moderate oven until the filling is cooked thoroughly and the crust is baked.
66. PUMPKIN PIE NO. 2.--Pumpkin pie is in reality a form of custard to which spice is added, but much of the original flavor of the pumpkin is lost if too much spice is used. The finished product should not be dark in color, but a golden brown. This dessert becomes much more delicious by adding a layer of whipped cream to it just before serving.
PUMPKIN PIE NO. 2
Prepare the pumpkin as directed in Art. 65 and add the milk to it. Beat the eggs and add to them the sugar, salt, and spices. Stir this into the mixture. Fill partly baked pie crust and bake in a moderate oven until the mixture is set and the crust is baked. Serve plain or spread a layer of whipped cream over the pie when it has cooled.
67. SQUASH PIE.--Pie that is similar to pumpkin pie may be made by using winter squash instead of pumpkin. It is somewhat finer in texture than pumpkin, and most persons consider it to be superior in flavor. When squash is desired for pies, it should be prepared in the same way as pumpkin.
SQUASH PIE
Mix the squash and milk and add the beaten egg, sugar, salt, and spices. Fill an unbaked pie crust, place in a moderate oven, and bake until the mixture is set and the crust is brown.
68. STRAWBERRY PIE.--The season for strawberries being short, it is usually desired to use them in as many ways as possible. Strawberry pie is offered as one of the more unusual ways. Made into individual pies or tarts and served with whipped cream, this furnishes a very attractive dessert.
STRAWBERRY PIE
Spread the strawberries on a single unbaked crust of a pie. Mix the sugar and flour and sprinkle over the berries. Put half-inch strips of paste across the top in the form of a lattice. Place in the oven and bake until the crust is brown, the strawberries are well cooked, and the juice is thick.
69. SWEET-POTATO PIE.--The amount of milk needed for making sweet-potato pie varies according to the dryness of the potatoes. Before they can be used for pie, the sweet potatoes must be cooked until they are tender and then mashed. The quantities given in the accompanying recipe will make enough filling for two pies.
SWEET-POTATO PIE
To the sweet potatoes add the dry ingredients and the unbeaten eggs, and then beat the mixture thoroughly. Pour in the milk and stir well. Turn into a partly baked pie crust, place in a moderate oven, and bake until the filling is set.
70. OPEN PEACH PIE.--Pare sufficient peaches to cover a single-crust pie. Cut them into halves, remove the seeds, and place in a single layer over an unbaked pie crust. Cover with 1 cupful of sugar to which have been added 3 tablespoonfuls of flour. Dot well with butter, add 1/4 cupful of water, and place in the oven. Bake until the crust is brown and the peaches are well cooked. Apples used in the same way make a delicious dessert.
71. PROCEDURE IN MAKING PUFF PASTE.--The making of puff paste differs somewhat from the making of plain pastry. If puff paste is to be successful, it must be made carefully and with close attention to every detail. Even then the first attempt may not prove to be entirely successful, for often considerable experience is required before one becomes expert in the making of this delicate pastry.
[Illustration: FIG. 14]
[Illustration: FIG. 14]
[Illustration: FIG. 14]
The best time to make puff paste is in the cold weather, as the butter, which is the fat used, can be handled more easily and rolled into the paste with greater success if it, as well as the other ingredients, are cold. If puff paste is desired in weather that is not cold, the mixture will have to be placed on ice at various intervals, for it positively must be kept as cold as possible. However, it is always preferable to make puff paste without the assistance of ice. Further essentials in the making of successful puff paste are a light touch and as little handling as possible. Heavy pressure with the rolling pin and rolling in the wrong direction are mistakes that result in an inferior product. The desirable light, tender qualities of puff paste can be obtained only by giving attention to these details.
72.Before beginning the mixing of puff paste, wash the bowl, spoon, and hands first in hot water to insure perfect cleanliness and then in cold water to make them as cold as possible. Measure the ingredients very carefully, or, better, weigh them if possible.
[Illustration: FIG. 15][Illustration: FIG 16]
[Illustration: FIG. 15][Illustration: FIG 16]
[Illustration: FIG. 15]
[Illustration: FIG 16]
Put the butter in a mass in the bowl and, as shown in Fig. 14, wash out the salt by running cold water over the piece and working it with a wooden spoon or a butter paddle. When it becomes hard and waxy and may be handled with the hands, take it from the bowl and remove the water by patting it vigorously, first on one side and then on the other. Finally, form it into a flat, oblong piece and set it into the refrigerator to harden.
73.With the butter ready, break off a tablespoonful or two and mix it with all of the flour except 2 tablespoonfuls, which must be retained for flouring the board, in the same way as for plain pastry. Then add the water, and, when a mass is formed, remove it to a well-floured board and knead it as shown in Fig. 15. When the mixture has become somewhat elastic, cover it with a towel, as shown in Fig. 16, and allow it to remain covered for 3 to 5 minutes.
Then roll it into an oblong piece, and, as in Fig. 17, place the butter on one end of it. Bring the opposite end down over the butter and press the edges together with the tips of the fingers, as shown in Fig. 18. Then, with the rolling pin, make several dents in the dough mixture and the butter, as shown in Fig. 19, and begin to roll, being careful to roll in one direction and not to allow the butter to come through the paste. If it should come through, it will have to be treated until it becomes perfectly cold and hard again before the making can go on.
[Illustration: FIG. 17][Illustration: FIG. 18]
[Illustration: FIG. 17][Illustration: FIG. 18]
[Illustration: FIG. 17]
[Illustration: FIG. 18]
The quickest and most satisfactory way in which to accomplish this is to wrap it in a piece of linen, set it on a plate in a pan of crushed ice, and place another pan of crushed ice over the top of it. In case this is done once, it will have to be done each time the paste is rolled.
Continue to roll until a rectangular piece is formed, always being careful to move the rolling pin in the same direction and never to roll backwards and forwards. With a long, narrow piece of dough formed, fold about one-third under and one-third over, as shown in Fig. 20, turn the open end toward you, and roll lightly and carefully in one direction until another long, narrow piece of dough is formed. Fold this in the same way, turn it half way around, and roll again. Continue in this manner until the piece has been rolled about six times and, during the entire process, try, if possible, to keep the butter from coming through. As may be readily understood, this can be accomplished only with light, careful handling.
As soon as the rolling has been completed in the manner described, cut the puff paste into the desired shapes and place them on the ice for about 1/2 hour or until they are thoroughly chilled. They are then ready to be baked. If time is too limited to keep the paste on ice for 1/2 hour, chill it as long as possible before baking.
74. BAKING PUFF PASTE.--A very hot oven is required for successful puff paste. In fact, the colder the pastry and the hotter the oven, the better will be the chances for light pastry. The air incorporated between the layers of the paste by the folding and rolling expands in the heat of the oven, causing the paste to rise and producing the characteristic lightness.
[Illustration: FIG. 19][Illustration: FIG. 20]
[Illustration: FIG. 19][Illustration: FIG. 20]
[Illustration: FIG. 19]
[Illustration: FIG. 20]
For instance, if the pieces of paste are about 1/4 inch thick before baking, they should be 2 inches thick when baked. Set the pan containing the pieces on the floor of the oven in order to give the paste every opportunity to rise. If it seems to rise unevenly, turn it around so that it will get the same heat on all sides. Should there be any danger of the paste burning on the bottom, put pieces of heavy paper or asbestos under the pan and should it appear to burn on top, put pieces of paper directly over the paste on the rack above. Bake until light and nicely browned and then remove from the oven.
75. RECIPE FOR PUFF PASTE.--Either bread or pastry flour may be used in the preparation of puff paste, but if pastry flour is used a tablespoonful or two more will be required.
The amount of cold water needed varies with the absorbing power of the flour. However, only enough should be used to make it possible to knead the mass of dough that forms so that it may become elastic. Kneading develops the gluten in the flour and helps to hold in the fat thus making the paste easier to handle.