DIGESTION OF PASTRY.—As previously mentioned (see Frying and Digestion), when fats are heated to a high temperature, they decompose. The products of this decomposition are less readily digested than is fat before it is decomposed. Hence in fried foods, the fat is made somewhat indigestible. Thus it is much better to spread uncooked fat over hot potatoes than to combine the two foods by frying the potatoes.

Fat is the most slowly digested of all foodstuffs. Hence a combination of fat and carbohydrates is more slowly digested than carbohydrate. For this reason, foods consisting of fat and flour such as pastry may remain in the digestive tract for a long time and cause disturbances. Distressing effects are less likely to result, however, when a person's work is out of doors. Since fatty foods remain in the stomach longer than others, they may serve to allay the feeling of hunger which is caused by the contracting of an empty stomach.

PIE WITH THE UPPER CRUST.—In the previous lesson (see Pie with Under Crust), it was mentioned that "pasty" pie crust was not readily digested. For this reason, fresh fruit pie may be made with an upper crust only. Such pie should be baked in a pan of granite, glass, or similar material. The fruit is placed in the pie pan, then a half-inch strip of pastry is placed over the rim of the pie pan; the strip is moistened and the crust placed over the top. The strip of pastry and the upper crust are pressed together, then the edges of the latter are trimmed. The upper crust should be cut in several places for the escape of steam.

RHUBARB PIE

2 cupfuls rhubarb, cut in small pieces 1 egg 4 tablespoonfuls flour 1 cupful sugar Salt Lemon rind

Mix the sugar, salt, lemon rind, and flour; beat the egg. Add the rhubarb and flour mixture to the egg. Turn into an earthenware dish or a granite pan, and cover with pastry as directed above. Bake until the rhubarb is tender and the crust is brown, i.e. at 425 degrees F., 35 to 45 minutes.

Rhubarb contains such a large percentage of moisture that it is well to use but one crust.

QUESTIONS

Explain why it is that baked potatoes and butter are more readily digested than fried potatoes.

What is the advantage of using only a top crust for fresh fruit pie?

What is the purpose of egg and flour in Rhubarb Pie? Why is it desirable to use these ingredients with rhubarb?

Why should the flour in Rhubarb Pie be mixed with sugar?

How much water is there in apples and rhubarb (see U. S. Department of
Agriculture, Bulletin No. 28 and Figure 70)?