Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 194

Now it all rests with the cook as to whether we are going to have a cut of pastry that fairly melts in your mouth or a tough doughy mass that is unfit for food.

Any little housewife may turn out delicious, flaky pastry if she will but follow directions carefully. First of all, let us study for a minute just what pastry is. It is a mixture of flour, shortening and water. Each grain of flour is thoroughly coated with shortening and then mixed to a dough with the water. Do I hear you say "Well I know that?" Surely you do. But do you know the real knack of putting it together? For here is the real rub. The minute you knead or squeeze pastry that is the moment you make it tough.