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the city and asked him about it. He tells me that some bakers keep flour, sifted with baking-powder or soda, ready for use; and, in making crust, they take one-fourth of the amount of flour to be used from that having the baking-powder or soda in it, to make the crust rise a little, and help to prevent any soggyness from using a juicy pie-mixture;
but he says it depends more upon the heat on the bottom, or rather from the want of a proper heat at the bottom of many stoves. With the uniform heat of the bottom of a baker's brick-oven they have no trouble, generally, in baking the bottom crust so it is done, and hence not soggy. To do this in a stove-oven, move the pie occasionally to another part of the oven, where the heat has not been absorbed or used up in heating the plate or tin—in other words, see that the bottom of the oven is kept as hot as it ought to. be, and you have no soggy or under-done crusts. Pies, not to be eaten the day they are baked, should be baked harder than those for immediate use, to prevent the absorption of the juice of the pie or dampness from the air.
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