Malt extract is one of the best acquisitions in the manufacture of bread, as it is very useful in increasing the keeping qualities of the product, and gives a better flavor to the loaf, such as is produced by the use of milk.
The shortening should be added after the dough is thoroughly incorporated with the balance of ingredients, as if added first, it will not give the desired results and the flour will not absorb the same quantity of water, as if the shortening were added last.
The temperature of the bakeshop during the operation of molding is another important feature. The dough room should be kept at as uniform a temperature as possible, as the dough is very susceptible to changes of temperature.
In some bakeries the water used is hard, while in other shops soft water is used. The character of the water used has as much to do with the fermentation as the temperature of the water. The softer the water the quicker the fermentation. Generally speaking, dough should never be made without the use of a thermometer to insure uniformity day after day. All ingredients used should be carefully weighed, then the so-called ill-luck in the shop will be a thing of rare occurrence.
2 qts. Fresh Fruit. 1 qt. Water. 1½ lb. Sugar. 2 oz. Corn Starch. ½ oz. Salt.
The above formula is adapted to the following pies: Apple, peach, cherry, raspberry, strawberry, gooseberry, huckleberry, currant and rhubarb. For the apple, peach and currant pies use 1 oz. of corn starch instead of 2 oz. For the rhubarb pie use only 1 pt. of water and about a half pound less sugar. From 1 to ½ oz. of spice is added to the apple and peach mixture.
When green fruit is used it should be boiled about 2 minutes. Rhubarb requires more time. Dried and evaporated fruit should also be boiled for a few minutes. If the fruit is not boiled it will run and stick to the plate.
After boiling, add the sugar and flavor and mix thoroughly. The corn starch may be omitted if desired. Before placing pies in oven wash lightly with milk or egg wash.
Use 2 lbs. lard and 4 lbs. of flour. Rub together lightly but thoroughly. The whole secret of a good crust is just the proper mixing. If worked too hard the result is poor. Furthermore, great care should be taken not to put in too much water. This is very important. Cotton oil, butter or other shortening may be used instead of the lard. Pies are better if the filling is put in cold. Always keep the shortening in the ice box before using.