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LESSON 4 PASTRY AND PIE FILLINGS Good pastry (which every girl or woâ€" man wants to make) is wholesome and digestible encugh for the normal perâ€" son; it is poor pastry that is so highly indigestible, There are fow materials and few utensils needed for making pastryâ€"yet it can be a tricky thing to make, for the ecook who does not understand the little turns and pointers that bring success with it. They are all here in this lesâ€" son. In Lesson 3, we learned about Soft Doughs. In this lesson, we study one of the most important Stiff Doughs. The methods of mixing are much alikeâ€"the fat is cut into the dry ingredients before liquid is added. Ingredients for Pastry 1. A dependable flour, one with tenâ€" der gluten preferred. 2. Saltâ€"1â€"4 teaspzon for each cup filour, or a little more if your fat is unâ€" saited. 3. Wooden bake toard or canvas bake sheet; wooden rolling pin; the pin may be covered with ribbed cotton (the leg of a small child‘s ribbed white cotton stockmg makes a good cover); a coverâ€" ed rolling pin works better, holds the flour evenlyâ€"and for the same reason we favour the canvas cloth on which to turn out our doughs. 5. Waterâ€"should be iceâ€"cold, Alow just enough to make a paste that will roll without sticking when turned out on a lightly floured bake board; 3 tablespoons to the cup to begin withâ€" and more just sprinkled in if necessary. ‘Too much water makes a sticky paste, which is very hard and brittle when baked. Tso little water results in a very crumbly, overâ€"rich crust. Rolling in extra flour on the board cuts down on the richness, the good texture and flavour of the pastry. "You will soon get "the feeling" for mixing your paste. Utersils Required 1. Mixing bowl, flour sifter, measurâ€" ing cup, measuring spoons. 2. Wire pastry blender or a knife or steel fork to cut fat into dry 1ngredx- ents. 3. *Baking Powderâ€"a very little may be used, 1â€"4 teaspoon for each cup floutr is the amount needed to help make pastry light, at least until you have gained experienc?>; then you may use it or not. 4. Shorteningâ€"a hard, cold fat of neutral Navour, or part butter and part shortening may be used; 1â€"3 cup. fat altogether to each cup fijur, makes a pleasantly rich paste, and 1â€"4 cup fat to each cup of flour is the least that should be used. Kinds of Pastry There are two kinds of ordinary pasâ€" try in general use; a closeâ€"textured paste and a light flaky paste made up of thin layers of crust with air between We are not treating actual puff paste. It is the method of mixing that is largely responsible for these different resultsâ€"particularly the way the shortâ€" ening is added.. Ths kind of shortenâ€" ing, too, makes a difference; a liquid fat like cooking oil, will make the very. closeâ€"textured kind of paste, while solid fats are used in the flaky, as well as the close type. METHODS FOR MAKING PASTRY Quick Paste 1. Sift flour, measure it and sxft with salt, into bow!l. 2. Measure fat. (For excellent shor-t- cut method, see Lesson 1). 3. (a) For a fairly flaky paste: Cut fat into dry ingredients, using wire pastry blender or a knife or a knife in each hand, or a steel fork that has 2 or 3 prongs. Use a quick, short chopping motion, until all fat is in parâ€" icles the size of small peas. (Â¥) For a closeâ€"textured paste: Rub shortening into dry ingredients with chilled finger tips. (Liquid shortâ€" ening alse makes a close paste; It is stirred into the flour before adding water). 4, Sprinkle very cold water carefully over the surfaceâ€"just enough so paste wil} rollâ€"â€"Mix quickly and lightly with a knife. The dough shouuld absorb all the water, but should not stick to the bowl. "Working" the dough will tend to make it elastic by develping the gluten in the flour; that is why we knead a yeast dough in making bread and why weâ€"handle biscuit and pastry doughs (which we wish to be tencder) as little and as lightly as possible. 5. Scrape out paste onto lightly flourâ€" ed bourd or canvas; pat out and roll, if to be used at once. Chill first if passible. 6 Wrap dough in waxed paper and chill well, if â€"pssible, before rolling again for use, The reason we tchill paste is because there is greater force to the expanding sold air when the intense overâ€"heat strikes itâ€"and so the pastry is made lighter and fNlakier. I want youtunoucettm it is the method ef adding the shortening whichn makes the distinct difference in the finished pastry. There is bound to be heat from the fingers, which softens the‘ Tat and bliends it into the flour, Pis or bake pans, or baking sheet, Prepared by â€" â€" â€" â€" instead of just mixing particles of fat through the flour. Sometimes you may like one of these pastes better than the otherâ€"for instance, some tarts seem rather nitcer with the closeâ€"texâ€" tured paste whilst for others, we like a flaky paste. This method I have just given (even when the shortening is cut in) makes only a moderately flaky paste. There is a special method for mqking true flaky pasteâ€"and when it is rich, it can really be used in many ways which we were accustomed to think needed puff pastry; this very flaky paste is easier to make than puff pastry. Superior Flaky Paste This is an excellent paste to make in quantities; wrapped in wax paper it can be kept two or three wee‘ss, if very cold. 1. Sift flour, measure it and sift with salt into bowl. 2, Measure fat, same as for quick paste, (There must be 1â€"3 as much fat as there is flour for this paste). 3. Cut half the fat (a nice white neutralâ€"flavoured shortening or lard) into dry ingredients, by method (a) in Quick Paste. 4. Add waterâ€"by method in Quick Paste. 6. You have half of your hard cold fat left. In this case, it may be either white shortening or butter. Divide it in three. Cut one piece into small bits, spread these over the front half of your sheet of paste, dust over lightly with flour, pick up the back edge and fold it over the fat, enclosing as much air as possible. 5. Turn out on floured board or canâ€" vas, pat and roll out in sheet 1â€"4 inch thick; keep square as possible, This Superior Flaky Paste makes nice little flaky tart shells, is good for fruit pies and for meat pies, or to hold a creamy filling, and it will make many of the little fancy pastries which we usually make with puff pastry. Using Our Pastry We use our pastry commoniy in 7. Pinch edges and pat and roll out carefully, so that pieces of fat will not break through. Don‘t roll it thin. 8. Fold paste and chill it. 9. Roll out again, dot half of sheet with the second measure of fat divided in small pieces, dust over lightly with flour, fold over, pinch edges, roll out carefully, fold and chill. 10. Again roll outâ€" spread the last measure of fat on half of it, fold the other half over. 1. As empty pie shells or tart shellsâ€" For these: (a) We fit a thinly rolled (1â€"8 inch) sheet of pastry loosely over the bottom of an inverted pie pan or tart pans, being very careful not to stretch it, because it would later shrink back. With scissors or sharp knife we triimn it off around the edge of the pan. In fitting the paste over the pan, we try to catch as little air underneath it as possible. Before putting in oven, we prick it all over with a fork to allow any imprisoned air bubbles to escape. Keep well chilled, closely covered, and use as required. several ways (b) Another Methodâ€"We line pie or tart pans with pastry, fitting it in genâ€" erously and not trimming too closely. Prick paste to allow air bubbles to escape; cut 3â€"4 inch strips of paste, wet one side, and apply to rim, fluting beâ€" tween thumb and finger; this helps prevent shrinkage and improves apâ€" pearance. The paste may be weighted down by putting a sheet of wax paper over the pastry and then about half filling the dish with raw rice or beans. The rice or.beans are unhurt for later use, and shells hold their shape beneath the weight. 3. As a top crust for deepâ€"dish fruit pies and meat pies. Some solid support should be put in the middle of the dish to hold up the paste, if the filling "cooks down." 2. As single or double crusts for shalâ€" low pies and tarts, when the filling is cooked with the pastry. 5. As cakeâ€"andâ€"pastry combinationsâ€" such as Maids of Honour. Baking Tempercatures Heat should come fron: the bottom of the oven for pastry, so place it on a rack on the bottom or near it, according to your oven. When pastry is haked by itself, without fillings, a very hot oven should be used for ordinary pasts, and just slightly less hot for the extraâ€"rich paste, 1. Shellsâ€"Empty pie shells may »e given 500° F. at first, the temperaturo masde lower as pastry shows colour. 2. Fruit Piesâ€"Afruit pie should be given a hot oven at first, about 456° F., and when paste takes on colour, heat should bo reduced and baking continuâ€" ed at a nmoderate temperature, 375° F., until fruit is tender; if top crust is in danger of too brown, put paper over it. 3. Meat Piesâ€"Meat pies, since their filling has been already cooked, can be put into the hot oven and removed when pastry is bakedâ€"which will allow plenty of time to heat the filling if cold. 4. Custardâ€"type Piesâ€"Pies or tarts 4. Various fancy pastries, filled and Fully Protected By"Cadidian‘Eo;fi'liEgts A complete Cookery Arts Course in 12 Lessons dealing with all the fundamentals of this Importaat Subject. Thoroughly practical to the beginner as well as to the experienced Cook who is interested in the newer, better, more economical methods. CANADIAN COOKING SCHOOL with a custard type fillingâ€"any filling in which eggs are used in generous proâ€" portionâ€"cannot be cooked long at high temperatures, because all egg dishes deâ€" mand slow cooking. Put the pie into a hot oven at first, and give it long enough to "set" the pasteâ€"but not long enough to allow the filling to boil. About 10 minutes is usually enough to give the paste a good start without enâ€" dangering the filling. Temperature must then be sharply reduced to mosderâ€" ate or rather slow heat, and couking continued until filling has set to the consistency of a baked custard. Test the filling by thrusting a silver knife into the centre; if it comes out misty and moist, filling is not cooked enough; when knife comes out dry, remove pie from heat immediately. There is another successful method I advise for pies with a filling of cream or custard type. Bake the empty shell first, in the second way I have describâ€" ed, for 10 minutes at 500° F., take from oven, fill the shell, and return pie to the oven in which temperature has been reduced to very moderate heat. 4. Put fruit in buttered deep pie dish, heaping it very high, because of course it will shrink during cooking. (Slicing or ‘cutting fruit finely speeds up the ‘cooking when desired). There is a lesson coming toward the end of your course, which deals entirely with Frostings and Fillings for cakesâ€" and amongst these fillings are the most important of the creamy and custardâ€" type mixtures which are used also for filling pies So I am just going to give you the Pumpkin Pie as an example in this lessonâ€"then you will have several of these fillings in Lesson 10. FILLING PIES AND TARTS Learning to make good pastry is the first step in making good pies. When you have mastered the first part of this lesson, and have a covered roll of pastry in your refrigerator keepâ€" ing cold for use when it is wanted, you can start the study of this part of the lesson and make the different kinds of fillings in their turn. The second is to really understand at least a few kinds of filling, for making doubleâ€"crust and openâ€"shell pies, deepâ€" dish pies, meat pies and the little tarts and fancy pastries that are often so useful. These are the types we will consider here or in the books of the Easyâ€"Way Series, 2. Prepare fruit as may be necessary â€"for example, pare, core and quarter or slice apples or pears; peel and stone peaches; pigrce the skins of plums, peel and cut up rhubarb, etc. chill it 3. Put a cup, jelly glass or other supâ€" port in dish to hold up pastry in centre. 5. Add enough sugar to sweeten whatever fruit you are usingâ€"the amounts needed will be different, Add any little touch of flavour with the sugarâ€"a little dusting of spice such as cinnamon or nutmeg, a little grated lemon rind or dash of lemon juice; orâ€" ange, too, is good sometimes. Butter dotted over filling gives added richness and flavour. 86. Cut off enough of your paste to cover your dish. Roll out to 1â€"8 inch thickness. Cut some "eyelets" in cenâ€" tre of paste so steam can escape. Fit it very loosely over the fruitâ€"don‘t stretch it or it will shrink later. (If desired a strip of paste 1â€"2 inch wide may be adjusted @round the rim of the pie plate, dampened, and the crust top sealed to it, before trimming). 7. Trim off with scissorsâ€"not too close to rim of dishâ€"press down about the rim and crimp the edge of your pastry cover with finger and thumb or with a pastry crimper. 8. Put into a hot oven for tae first 10 minutes, 450° F., then reduce lemâ€" perature to moderate and cook uniil fruit is tender. If necessary, put paper over top of pie to prevent pie from becoming too brown. Meat Pies Meat pies are made with fresh meat or fowl or with leftâ€"overs of cooked meat (along with a suitable sauce for that meat) and a pastry top. Fresh meat should be simmered gentâ€" ly until tender, then a sauce made, usâ€" ing the stock from the meat; flavour viell and thicken it with browned or white four (see how to make such szuces in Lesson 1). it cooked meat is used, make a genâ€" erou quantity of brown or white sauce to go with it. Fill nie dish with meat and sauceâ€" | ELATUSCL into CCh vegetabics also may be put in and these| Some of th should hb already cooked unless they | pastries, and C will require only short heating. will be found Cover the pie: Book and Plam (a) With pastry crust, same as for| doubt you will deep fruit pies. special occasiot (b) With baking powder â€" biscuit meals more in . Deepâ€"dish fruit pies. . Deepâ€"dish meat pies. . Twoâ€"crust pies or tarts. . Creamy or custardâ€"type fillings: (a) Baked in pastry shell. (b) Cooked, cooled and turned into cold baked shell. Deepâ€"Dish Fruit Pie 1. Make pastry according to rules and #> P hJ s THE PORCUPINE ADVANCE, TIMMINS, ONTARIO dough made by either the, standard method or the biscuit flour method givâ€" en in Lesson 3: roll dough to 1â€"2 inch thickness and cut or pat into shape to fit top of dish. Make gashes in top to allow steam to escape. Or shape as small biscuits and place over hot filling to bake. Or use dropâ€"biscuit dough. Bake pastry crust at 450° F. Stanâ€" dard biscuit crust ‘at 450° P., biscuit crust made with prepared biscuit flour at 475Câ€"F. 3. Turn in fillingâ€"it is usually a fruit filling that is put between two crusts; sweeten (mixing spices with sugar when used), fill and prepare for oven accordâ€" ing to table of instructions for fruit pies which follows. 1. Prepare filling. 92. Line shallow pie pan, fitting pastry in easily and gently pushing out air from beneath pastry with the finger tips. With scissors or sharp knife, trim around the edge of panâ€"not too close in any case, and with about an inch of pastry left to spare for a juicy fruit pie; this can be doubled back over the top crust and crimped with the fingers, as an aid in keeping juice from flowing 4. Cover with top crust, in which eyeâ€" lets have been cut; turn edge of under crust over edge of uppor crust, wetting with cold water, and pinch close, crimpâ€" ing at the same time, with the fingers, If filling is juicy, bind edge with wet cotton and thrust paper funnels through upper crust. * 56. Bake at 450° F. till brown, then at 375° P. Gooseberry Pieâ€"3 cups berries, stew with the sugar and cool, 1 cup sugar, 4 tbhsp. flour, 2 thsp. butter, Raspberry Pieâ€"3 cups berries, 1â€"2 to 1 cup sugar, 3 tbosp. flour, 1 thsp. butter. Strawberry Pieâ€"3 cups berries, 3â€"4 to 1 cup sugar, 3 tbsp. flour, 1 tbhsp. butter. Blueberry Pieâ€"3 cups berries, 1â€"2 cup sugar, flour, 1 thsp. butter. Blackberry Pieâ€"3 cups berries, 1â€"3 to 1 cup sugar, 3 tbhsp. flour, 1 tbhsp. butter. Cherry Pieâ€"3 cups pitted cherries, 1 to 1 1â€"2 cups sugar, 3 thsp. flour, 1 thsp. butter. Openâ€"Faced Pies As I have told you, there are two types of pies that have only an under ecrustâ€" (a) When filling is cooked in pastry. (b) When empty shell and filling are cooked separately and filling put into shell when both are absolutely cold. (c) With sweetened and flavoured whipped cream. (d) With meringue. MERINGUE TOPPING FOR PIES Use the egg whites for a meringueâ€" it really requires 3 egg whites to make a fine, full meringueé for a good sized pie Allow 2 tablespoons granulated sugar forâ€"each egg white, or a little less if this is too sweet for your taste. Beat the egg whites until stiff, but not dry, then add sugar a little at a time and beat until very stiff.. Add the flavourâ€" ing. Drop in spoonfuls over the pie or spread roughly. Sprinkle with a little granulated sugar and put into a slow ovenâ€"275°,F.â€"to brown delicately. Do not try to huny it, or you will have a tough, watery meringue; give it about Note.â€"If berries are very ripe, or when sweet or canned fruits are used, add 2 to 4 tablespoons lemon juice for tartness. Note.â€"These openâ€"faced pies or tarts are variously finished: (a) Flain, or with sprinkling of spice. (b) With narrow crossed strips of pastry. 15 minutes and you may even reduce the oven heat ‘a little at about half time. Meringue treated in this way should never fall or be tough. Plain Apple Pie Sliced apples 3â€"4 to 1 cup sugar (white or brown) Pinch salt 1 to 2 tablespoons butter 3â€"4 teaspoon cinnamon or 1â€"3 teaspoon grated nutmeg .and a little grated lemon rind. 1 teaspoon lemon Juice Prepare and mix filling, using enough apples to heap the dish, and bake beâ€" tween two crusts, or as an openâ€"faced pie. Rich Apple Crumble Pie 1 1â€"2 cups flour 1â€"4 cup sugar (white or wellâ€"packed brown) 3â€"4 cup soft butter Sliced apples Sift and mix with the sugar; work in the butter, squeezing and plending with the hand. Knead and pat the paste to size and shape of dish; use deep baking dish, filling with sliced apples sweetened and flavoured as for ordinary pie; lay the paste on top and bake in moderate oven, about 375° F., until apples are tender and top a tempting brown. Serve with cream or a wellâ€"chilled custard sauce. This is also delicious if a layer of the rich crumbleâ€"paste is put in the botâ€" tom of a square pan, the fruit next, and a top layer of the paste. Cut in oblongs to serve. Pumpkin Pie "Inis is a good example of the cusâ€" tariuâ€"type of pie filling: 2 cips cooked or canned pumpkin 1 sugar 1 teasnmnoon cinnamon 1â€"3 teasncon ground allspice 1â€"2 to 1 :easpoon yinger 1~â€"3 teaspuoon mace 3 tablespoo:ms meltec butter 3 slightly beaten eges 2 cups scaidec milk 2 1â€"2 cups coco ‘nut (optional) Combine ingredie.ts in this order, mixing thoroughly. «<locoanut may be used, when desired. . Turn into pan lined with pastry. Bake in hot owenl Some of the most attracl pastries, and cakelets that us: will be found in the Easyâ€"W;i Book and Planning the Party, W doubt you will have to help yCo Twoâ€"Crust Pies Fruit Pies News and Notes of Timmins Girl Guides Natrol Maurks. Visitors Expected to Guides This Month. Notes on a Trip to the "Century of Progress," (by M. E.) The Girl Guides of the 51st L.O.D.E. Co., held very short meeting on January 26th, 1934. Patrol Marks Patrol marks were added, and it was found the the Pimpéernel Patrol, under Loraine Macpherson, were leading. The Orchid Patrol, under Lorna Monck were running a close second. Visitor The Girl Guides are expecting a visit from one of the inspectors some time in February. They are working hard in order to be up to the mark. Closing The Guides were dismissed early due to the necessary leave of their captain. Notes on the Chicago Fair The following notes on the World‘s FPair at Chicago were written by one of the Girl Guides:â€" (By B. E. O.) My first glimpse of the fair was from the window of the train entering the city of Chicago. The skyâ€"ride, which towers high up into the sky was the first object to catch my eye. When we entered the fair grounds the dazzling colours of the buildings reminded me of a coloured funny paper but later on the effect did not strike you so much. As we were near the skyâ€" ride I decided to take a ride at once. The ca.r’s we rode in were only half way up the towers. Each car was named after a player in the Amos and Andy programms. I happened to take "Kingfish." While riding across we looked through the windows down to the channel below which separates the "Enchanted Island" from the main fail grounds. Here I planned the buildings I would see when I got down to earth again. When we reached the other side I took an elevator to the top which was so high that our guide pointed out objects in four different states. It was a very interesting view. We could also see far out on Lake Michigan, When we came down we were on the "Enchanted Island," a very exciting place for children. They could take a little motor boat and steer it themselves around the island. On top of the isâ€" land mountain there was a castle and little waterfalls running down the side. Also, at one end of the "Enâ€" chanted Island" was a "Planetarium," where a lecture was given on stars and planets. The position of the stars and planets were registered on the wall for the year 1936. We were also shown the the position at the present time. This was to show how the main north star and planets travel. Back on the mainland we visited the "Belgian Village" and "Streets of Paris" which were very interesting. We next took a greyhound car and went to the Travel and Transport building which showed all modes of travel. The first car, the first areoâ€" plane, the first American train, were shown and beside them were the very latest, so we could compare and see the great difference. Lindburgh‘s areoâ€" _ @6 <*"y 36\60 «N6 x _ °‘ o“"‘* "I‘HE Carnation Milk you buy is a Canadian product. But more important is the fact that this gond milk from fine Dominion herds, proâ€" cessed by Carnation care and skill is a better milk for baby‘s bottle and for all the uses of kitchen and table. £4 RALA _ LAAAZAL/® Carnation Milk is much easier to digest than cow‘s milk in any other form, because it is heat treated and homoxenized. Carnation supplies the same vitamins and rinerals that are found in the best bottled milk. Its uniformity prevents upsels. Its safety, insured ky sterilization, is an inâ€" valuable protection. . 9 4 Ripley‘s Odditorium was another inâ€" teresting exhibit. Then there was also the "Show Boat,." the boat that ran up and down on the Misiissippi river. Byrd‘s ship was also on display. A guide took us through and explained about Byrd‘s trip. A showing of prehistoric animals made another centre of interest. The animals were very deceiving and it made you shiver to look at them. plane and the Wright Bros.‘ machine were there for the people‘s inspection. The General Motors exhibit attracted much attention.. The Fisher body coaches, on which so many boys have spent hours om labour, were on disâ€" play. The prize winners were picked and the prize coaches for the last two years were shown. The "Avenue of FPlags" was a pretty sight, the flags being arranged very artistically. The ‘"Hall of Science" was the main attraction. To see it properly would take about three weeks. One of the most interesting exhibits was that of the human body, made of glass, so that we could see the digestive system, the circulation of blood, etc. Night time at the fair was the pretâ€" Carnation Nii"( prmlm"c,-'s finer results in cooking. Finer texture, richer flavourâ€"that 318 what you get when Carnation Milk is used in cream soups and sauces; in chocolate and cocoa; in ice cream and candy. Then, too, Carration creams the coffee, cereals and fruits. A great ecOnomyâ€"-specially at toâ€"day‘s price. Write for two â€" valuable free bookletsâ€"7100 Recipes® and "Contented Babies". Address Carnation Co., Limited, Toronto, Onta rio. 7# Y â€" # ; \\\\\ | i \\\\w\\\m i, \ x .M%%. yoh" W# w\ § QNTENTED C;QW tiest sight I have ever seen. Each building was lighted up at certain time. The colours were beautiful, and the colours were varied, no two adjaâ€" cent colours being alike.. _ The Wabi Valley news of The New Liskeardâ€" Speaker _ says:â€""Our comâ€" munity is getting into the musical line, the addition being two new guitars. One. two, three! Let‘s go! Strike up the band!" THURSDAY, FEBRUARY 8TH, 1994 Ask Motherâ€" She Knows LYPIA E. PINKHAM‘S VEGETABLE COMPOUND produces finer results in Mother took this medicine beâ€" fore and after the babies came. It gave her more strength and energy when she was nervâ€" ous and rundown ++ fiept h_er TWP on the job all through the Change, No wondem bhe recâ€" ommends it. $. _ «mi W t Y 4 # T Y