Cassell's dictionary of cookery

Paste, Rich Cream, for Tarts.— Dry and sift a pound of flour, and mix with it half a tea-spoonful of salt and a table-spoonful of crushed loaf sugar. Rub into it a quarter of a pound of sweet butter, and mix gradually with it sufficient cream to make it into a smooth paste. If cream cannot be had, the yolks of two eggs may be beaten up with a little milk, and substituted for it. Roll the paste out two or three times, and use as quickly as possible. Probable cost, it" made with cream, is. 6d. per pound. Paste, Scraps of, How to use.— If any scraps or shreds of paste are loft after making pies or tarts, gather thum into one lump, and roll this out until it is as thin as possible. Stamp it into fancy shapes, prick these lightly with a fork, place them on a baking-tin, and bake in a quick oven until they are firm, without being browned. Sift powdered sugar over them, and serve prettily arranged round a dish of stewed fruit. Time, about eight minutes to bake. Paste, Short, for Tarts and Fruit Pies. — Put a pound of dried and sifted flour into a bowl, and mix with it haK a tea-spoonful of salt and a table-spoonful of powdered sugar. Rub half a pound of butter, or butter and lard, into the flour, and make it into a paste by stirring in rather more than a quarter of a pint of water or milk : the yolks of two eggs may be added or not. Roll the paste out, give it two or three turns, and bake as soon as possible. Probable cost, lOd. per pound. Paste, Short, for Tarts and Fruit Pies (another way). — Mix a small tea-spoonful of salt with a pound of diied flour. Rub in four ounces of butter and four ounces of lard or good beef dripping. Add a tea-spoonful of bakingpowder, and a table-spoonful of powdered sugar. Make the whole into a stiff paste hy stirring in a little water, roll it out two or three times, and it is ready for use. Time, ten minutes to prepare. Probable cost, 9d. Paste, Short, for Tarts and Fruit Pies (another way). — To one pound and a quarter of fine flour add ten ounces. of fresh butter, the yolks of two beaten eggs, and three ounces of sifted loaf sugar; mix up together with half a pint of new milk, and knead it well. This crust is frequently iced. Paste, Suet, for Boiled Puddings. — Chop very finely six ounces of beef suet, freed from skin and sinew, and whilst chopping it keep dredging a little flour over it. Mix with it one pound of flour, and add as much cold water as wiU make the mixture up into a firm smooth paste. RoU it out, and it is ready for use. If a richer crust be required, a larger proportion of suet may be used, but this is quite good enough for ordinary purposes. Time, ten minutes to prepare. Probable cost, 4d. Paste, Suet, for Boiled Puddings (another way). — Pick and chop very fine half a pound of beef suet, add to it one pound and a quarter of flour, and a little salt; mix it with half a pint of milk or water, and beat it well with the rolling-pin, to incorporate the suet with the flour. Paste, Transparent, for Tarts, &c. —Wash three-quarters of a pound of best salt butter in two or three waters, and press it well to free it from moisture. Put it in a saucepan over a gentle fire, until it ia melted without PAS ( 516 ) PAS