s by being set aside in a cool place
a few hours. Pastry that is light, dry and flaky, is separated more
easily by the gastric fluids than that which is heavy. The flour must
be of good quality, fine and dry. All pastry requires to be placed
in a hot oven, slightly hotter for flaky than short crust. The oven
should register from 310 deg. F. to 340 deg. F. The great heat quickly will
cause the starch grains to burst and absorb the fat, otherwise the
pastry will be heavy.

In making flaky pastry, if it has been rolled and folded properly,
and not allowed to stick to the board, nor cut so that air can pass
through layers, this air when heated in the oven expands and raises
the paste in layers or puffs. Heat of oven must be great enough to fix
the pastry in this raised condition, and as cold air prevents this,
the oven door must not be opened too soon, or any more than necessary.
See that the oven is clean.

Plain Crisco Pastry

1-1/2 cupfuls flour
1/2 cupful Crisco
1/2 teaspoonful salt
Cold water

Sift flour and salt and cut Crisco into flour with knife until finely
divided. Finger tips may be used to finish blending materials. Add
gradually sufficient water to make stiff paste. Water should be added
sparingly and mixed with knife through dry ingredients. Form lightly
and quickly with hand into dough; roll out on slightly floured
board, about one-quarter inch thick. Use light motion in handling
rolling-pin, and roll from center outward.

Sufficient for one small pie.

The New Crisco Pastry

2 cupfuls flour
3/4 cupful Crisco
1 egg
1 tablespoonful lemon juice
Sufficient cold water to hold mixture together
3/4 teaspoonful salt

Sift flour and salt into basin. Flour blade of knife, and chop Crisco
into flour, being careful to keep flour between blade of knife and
shortening. When mixture looks like meal, add gradually, egg well
beaten and mixed with lemon juice. Roll pastry into ball with knife.
May be used at once, but will be improved if allowed to stand in cool
place for one hour. Should be rolled out once and handled as lightly
as possible. May be used for sweet or savory dishes. Bake in hot oven.
The purpose of the addition of lemon is to render gluten of flour more
ductile, so that it will stretch rather than break as paste is rolled
out, or as it rises in oven.

Sufficient for two pies.

Tip Top Pastry

1/2 teaspoonful salt
1-1/2 teaspoonfuls baking powder
2-1