* * * * *


PASTRY.

Pastry, unless light and tender, should never be eaten; even then it
should be avoided by people with poor digestion. There are so many
food preparations superior to pastry in both nutritive value and cost
of time and material, that it will be wise to give it a very secondary
place in the training of a culinary artist. However, as it is still a
popular fancy with many, we may as well make the best of it. Butter is
more wholesome in pastry than lard, although the latter makes a light
crust. In order to secure satisfactory results in pastry
making--especially puff pastry--three things should be observed: (1)
have all the materials cold; (2) use as little liquid as possible; (3)
handle lightly and quickly. Pastry should be very cold when it is put
into the oven. Have the oven very hot.


PUFF PASTE.

1 lb. flour.
1 lb. butter.
Enough ice water to make into a very stiff dough.

If the butter is salty, wash it as follows: Scald a large bowl, then
fill with cold water; wash the hands in hot soapy water, then rinse
them in cold water, as this will prevent the butter from sticking to
the hands. Turn the cold water out of the bowl; fill it with ice
water, put the butter into it and work with the hands until soft and