PASTE, to Keep a Year. — Dis-
solve in cold water, 2 ozs. of glue, and
1 oz. of alum. Mix intimately with
flour, and then boil. When nearly cool,
stir in two teaspoonfuls of oil of cloves,
or lavender. Make it into a pint of
paste. Keep in a well covered vessel.
PASTE, for Custards. — Put $
lb. of butter in a pan of water ; take a
lbs. of flour, with as much water as will
make it into a good paste✪ Paste for Custards ; work it well ;
and when cooled a little, raise the cus-
tard ; put a paper round the inside of
PAS
296
PAT
them, and when they are half baked,
fill them. When you make any kind of
dripping paste, boil it four or five times
In plenty of water to take off the
strength ; when you make a cold crust
with suet, shred it fine ; pour part of it
into the flour ; then make it into a paste,
and roll it out as before.
PASTE, for Meat, or Savoury
Pies. — Sift 2 lbs. of fine flour to 14
lb. of good salt butter, which break into
small pieces ; rub gently together the
flour and butter, and mix up with yolks
of three eggs well beat up, adding near-
ly a pint of spring wat✪ Paste for Meat or Savoury Pieser ; roll the paste
out and double it in folds three times,
and it is ready.
PASTE, for Tarts. — Take 1 lb.
of fine flour ; beat the white of an egg
to a strong froth ; mix with it as much
water as will make it into a stiff paste ;
roll it out very thin ; lay 3 ozs. of butter✪ Paste for Tarts
in thin pieces ; dredge it with a little
flour left for that purpose ; roll it up
tight ; then roll it out again ; do so
again until all the % lb. of butter and
flour is done ; cut into square pieces,
and make the tarts ; it requires a quicker
oven than crisp paste.
PASTE, Rich Puff. — Puffs may
be made of any sort of fruit, but it
should be prepared first with sugar.
Weigh an equal quantity of butter
with as much fine flour as you judge
necessary ; mix a little of the former
with the latter, and wet it with as little
water as will make into a stiff paste.
Roll it out, and put all the butter over
it in 'slices, turn in the ends and roll it
thin ; do this twice, and touch it no
more than can be avoided. The butter
may be added at twice ; and to those
who are not accustomed to make paste
it may be better to do so.
A quicker oven than for short crust.
PASTE, less Rich. — Weigh a
pound of flour, and a quarter of a pound
of butter, rub them together, and mix
into a paste with a little water, and an
egg well beaten— of the former as little
as will suffice, or the paste will be
tough. Roll, and fold it 3 or 4 times.
Rub extremely fine in one pound of
dried flour six ounces of butter, and a
spoonful of white sugar ; work up the
whole into a stiff paste with as little hot
water as possible.
PASTE, Without Butter for
Family Pies. — Cut some slices of
beef suet very thin ; put some flour on
the table ; lay the suet upon it ; roll it
with a rolling-pin till it is quite soft;
rub it very fine into some flour, and mix
it with cold water. It is much better
done this way than chopped, and makes
a very good crust for any pie that is to
be eaten hot, or for fruit puddings.
Consult me
1902Page 370 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
PASTE, to Keep a Year. — Dissolve in cold water, 2 ozs. of glue, and 1 oz. of alum. Mix intimately with flour, and then boil. When nearly cool, stir in two teaspoonfuls of oil of cloves, or lavender. Make it into a pint of paste. Keep in a well covered vessel.
PASTE, for Custards. — Put $ lb. of butter in a pan of water ; take a lbs. of flour, with as much water as will make it into a good paste ; work it well ; and when cooled a little, raise the custard ; put a paper round the inside of
PAS
PAT
them, and when they are half baked, fill them. When you make any kind of dripping paste, boil it four or five times In plenty of water to take off the strength ; when you make a cold crust with suet, shred it fine ; pour part of it into the flour ; then make it into a paste, and roll it out as before.
PASTE, for Meat, or Savoury Pies. — Sift 2 lbs. of fine flour to 14 lb. of good salt butter, which break into small pieces ; rub gently together the flour and butter, and mix up with yolks of three eggs well beat up, adding nearly a pint of spring water ; roll the paste out and double it in folds three times, and it is ready.
PASTE, for Tarts. — Take 1 lb. of fine flour ; beat the white of an egg to a strong froth ; mix with it as much water as will make it into a stiff paste ; roll it out very thin ; lay 3 ozs. of butter in thin pieces ; dredge it with a little flour left for that purpose ; roll it up tight ; then roll it out again ; do so again until all the % lb. of butter and flour is done ; cut into square pieces, and make the tarts ; it requires a quicker oven than crisp paste.
PASTE, Rich Puff. — Puffs may be made of any sort of fruit, but it should be prepared first with sugar.
Weigh an equal quantity of butter with as much fine flour as you judge necessary ; mix a little of the former with the latter, and wet it with as little water as will make into a stiff paste. Roll it out, and put all the butter over it in 'slices, turn in the ends and roll it thin ; do this twice, and touch it no more than can be avoided. The butter may be added at twice ; and to those who are not accustomed to make paste it may be better to do so.
A quicker oven than for short crust.
PASTE, less Rich. — Weigh a pound of flour, and a quarter of a pound of butter, rub them together, and mix into a paste with a little water, and an egg well beaten— of the former as little as will suffice, or the paste will be tough. Roll, and fold it 3 or 4 times.
Rub extremely fine in one pound of dried flour six ounces of butter, and a spoonful of white sugar ; work up the whole into a stiff paste with as little hot water as possible.
PASTE, Without Butter for Family Pies. — Cut some slices of beef suet very thin ; put some flour on the table ; lay the suet upon it ; roll it with a rolling-pin till it is quite soft; rub it very fine into some flour, and mix it with cold water. It is much better done this way than chopped, and makes a very good crust for any pie that is to be eaten hot, or for fruit puddings.
Records on this page
Paste for CustardsPaste for Meat or Savoury PiesPaste for Tarts