Volume 13 , Issue 6

Home Comfort Range (1934) - Pies & Pastries

This week we bring you some information from our 1934 Home Comfort Cookbook and about Pies and Pastries back in that time period.

Among the classifications of our foods, Pastry was one of the easiest to make properly, and also, the easiest to make badly. Starch and fats are the source of muscular nourishment and energy, and when the flour and shortening in pastry are properly combined and baked, it is highly nutritious and readily digestible by even the more delicate systems.

Pastry is composed of flour, fat (shortening), liquid, and salt. There are three kinds of pastry -- forming basic recipes, from which a wide variety of fancy pastries may be made by slight variations in the method of handling -- these are plain, flake, and puff pastries.

For plain pastry, the flour and shortening are mixed evenly throughout by cutting-in with two knives. For flake pastry, part of the shortening is folded into the mixture of flour and liquid. Puff or French pastries are sometimes considered variations of flake pastry, but are of a different texture, produced by both the variation of ingredients and the method of combing.

Pastry flour, which is made from best Winter wheat, should be used, as it is lighter and absorbs but a small amount of liquid as compared with bread flour.

Too much flour makes pastry tough; too much shortening, and not enough liquid, makes it dry and crumble; too much liquid makes it heavy and soggy.

The amount of shortening, for best results, should not be less than one-half the weight of the flour used for plain and flake pastries; equal weights of flour and shortening for most puff-pastries.

The liquid (water and milk) renders pastry mixtures smooth and pliable. Just enough liquid should be added to prevent the mixture from sticking to the bowl, for at this pint, the flour has absorbed the necessary amount.

pastry dough should be stiff and elastic, but not porous or spongy. It should be mixed to a consistency that allows it to roll into a compact ball that will not stick to the bowl, nor will crumble and fall apart -- in this form, the paste will be found to clean the bowl.

If too much liquid has been added to prevent cleaning the bowl, then cut into three or four tablespoons of flour, a tablespoon of shortening, and add this -- a little at a time -- until stickiness is overcome.

pastry is made light bny the presence and expansion of air in the dough when it is placed into the hot oven. All ingredients should be mixed when cold -- warm shortening or liquid prevents the proper incorporation of air in the mixture, and makes the pastry heavy and flat. Handling with the warm hands has much the same effect; therefore, it is best to use the cutting-in or folding-in method of mixing.

The texture of pastry is improved by placing the dough in a closely covered crock, or bowl, and allowed to stand in a cool place for a few hours before forming.

The molding-board on which pastry is rolled or formed should be sprinkled lightly with fine flour -- sticking prevents the proper handling which should be delicately done. Some expert pastry makers cover their molding-board with a light canvas cloth -- and cover the rolling pin with cotton "stockinette" -- since the pastry can, in this way, be handled with less flour. Always roll pastry with a light, even motion, for best results, rolling in but one direction; too heavy or too much rolling pressed out the air needed to make the pastry light.

pastry in thin layers is inclined to shrink after rolling-out; lift lightly into place -- do not stretch tightly -- allowing for slight shrinkage. When two layers of pastry are to be combined at the edges -- as in double-crust pies -- the edge of the lower crust should be lightly dampened with cold water to make them more readily combine. Crimp together all around with the prongs of a fork.

Shell pastry which is to contain a cooked filling -- as for single-crust pies and cup pastries -- is baked before the filling is placed into it. If for raw or uncooked filling such as custard, the shell and filling are cooked at the same time.

The pastry is lightly placed in the pan in the usual manner, but is trimmed about an inch away from the rim of the pan, and this margin is folded back over the edge, and scalloped, or fluted, with the fingers, to form a rigid rim around the inside of the crust.

It is necessary, in making shell and flat pastries, to provide for the escape of excess air while baking, thus preventing bubbles; after the paste is placed in the tin, puncture at regular spacing with at the prongs of a fork. Top crusts of pies should always contain a few perforations with the point of a knife to allow escape of any steam of vapor.

Pies should never be allowed to set after being assembled, but should be placed in the hot oven at once. For this reason, always have the oven prepared before putting the pie together. For the same reason, the upper-crust paste should be rolled out and ready to put in place before the filling is placed in the lower crust.

Avoid underbaking of all pastry, as it will be heavy and rendered less digestible. Proper baking of pastries depends upon the careful attention given it. Always place pastry to bake on the lower oven shelf with strong heat from below. See that the direct damper is closed and that the flue around and under the oven is kept practically free from soot, and your range will faithfully perform its duty, and add its share to your reputation as baker of fine pastries.

Next week we shall bring you recipes for Plain Pastry and Flake Pastry.   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

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