are the only lightening agents commonly used in pastry.
Since cold air occupies less room than warm air and admits of more
expansion, it is desirable that the mixture be kept very cold. The low
temperature also prevents the fat melting; hence, the necessity for the
use of cold utensils and materials throughout the process.

OUTLINE OF LESSON ON PASTRY

1. Ingredients:

(1) Flour, (2) salt, (3) fat, (4) water.

2. Notes on flour:

(1) Use only pastry flour, which will have a
small amount of gluten.

(2) After the flour is wet, handle the mixture
as little as possible, to avoid working the
water into the gluten and making it tough.

3. Notes on fat:

(1) Fat is used to destroy the elasticity of
the gluten, so that it will not be tough when
cooked.

(2) Butter, lard, or dripping may be used.

(3) Lard makes more tender pastry than butter.

(4) Butter gives the best flavour.

(5) Half butter and half lard makes a good
mixture.

(6) Layers of fat may be put in between layers
of pastry, to separate it into flakes.

(7) If two fats are used, the softer is cut
into the flour, and the harder one laid on the
paste and folded in.

4. Notes on water:

(1) Use the water as cold as possible.

(2) Use the least amount of water necessary to
make the ingredients adhere.

5. Lightening agents used in pastry:

(1) Air.--(_a_) This should be as cold as
possible. (_b_) The air may he folded in,
between layers of pastry.

(2) Steam.

6. Kinds of pastry:

(1) Plain pastry.--In this, one quarter to one
third as much fat as flour is used, and it is
all "cut in".

(2) Flaky pastry.--In this, the same amount of
fat is used as in plain pastry, but half of it
is "laid on" and folded in.

(3) Puff pastry.--In this, one half as much fat
as flour, up to equal parts of each is used;
one quarter of the fat is cut in, and the
remainder is laid on and folded in.

7. Amount of ingredients for plain pastry for one pie:

1 1/2 cup pastry flour; 1/4 tsp. salt; 1/2 cup
fat (lard and butter); ice water.

CHAPTER XII

FORM IV: SENIOR GRADE (Contin