Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Use good pastry flour (not a bread flour). Have all the ingredients cold, the butter and lard firm, and mix with iced water. Do not work the crust in mixing: shake it together only, and sprinkle the water between so the shortening and flour will hold together. Dust the table, put on the mixed paste and roll it into a sheet; fold into a square and put away for use. All lard may be used for economical reasons; but the use of some butter with the lard gives the best flavored crust. 79.— PIE PASTE, TOP CRUST. Two pounds of flour, one pounil of lard, half pound of butter. Have the shortening good and hard and the flour cold. Chop the shortening in the flour and mix with iced water to a medium firm dough as directed above, and set on ice to cool. For use, cut in pieces large enough for a pie covering when rolled out. If all lard is used, add a pinch of salt. [For a cheaper grade of pie top crust, ten ounces of lard may be used for each pound of flour.] 80.— PIE PASTE, BOTTOM CRUST. Two pounds of flour, one pound of lard, a little salt. Rub the lard in the flour and mix lightly with cold water into a medium firm paste, working paly enough so it holds together, and put away f<3t use. 81.— CUSTARD PIE PASTE. Three pounds of flour, eight ounces of butter, -tight ounces of lard, one ounce of sugar, two yolks. Rub the butter in the flour, add the yolks and tugar and mix with milk or water into smooth paste. 82.— SHORT PASTE FOR TARTS. Three pounds of flour, one pound of butter, six ounces of sugar, six yolks. Mix with milk, like the custard paste (No. 81). 83— BOTTOM PASTE FOR LARGE CAKES AND LAYERS. DTwo pounds of flour, one pound of butter, eight ounces of sugar, two eggs, half pint of water, a little powdered ammonia, the grated rind of one lemon. Rub the flour with the butter as for pie dough. Dissolve the ammonia in the water, and mix eggs, water and sugar together. Beat it up well and mix with the flour and batter, (do not work the mixture much). Set in the ice box till wanted. 84.— GERMAN SHORT PASTE. Take eight ounces of almond paste, eight ounces of flour, eight ounces of cake crumbs, six ounces of sugar, four ounces of butter, four eggs, the grated rind of one lemon, half a teaspoon of ground cloves and cinnamon, and a pinch of powdered ammonia. Rub the butter into the flour and mix with the sugar and the spices; soften the almond paste with the eggs; add the lemon rind and ammonia and mix all together into a smooth paste. Put away in a jar well covered in a cold place. 85.— STEAMED DUMPLING PASTE, NO. i. Twenty-four ounces of flour, one ounce of baking powder, six ounces of butter, four eggs, two ounces of sugar, the grated rind of one lemon, a little mace, milk to mix. Work the ingredients same as for tea biscuit mixture, and use. 86.— SUET DUMPLING PASTE, NO. 2. Two pounds of flour, one ounce of baking powder, eight ounces of finely chopped suet, two eggs, pinch of salt, flavor. Mix with milk into a medium firm paste and use. One pound of bread crumbs may be used, and only one pound of flour for this paste. 87.— ROLLED DUMPLING PASTE, NO. 3. Twenty-four ounces of flour, eight ounces of butter, two eggs, the grated rind of one lemon, a little mace, pinch of salt, milk to mix, and one ounce of baking powder. Mix the baking powder with a handful of the flour and keep it back for dusting. Chop the butter in the rest of the flour and add the lemon rind, mace and salt. Mix the eggs with a little milk and sprinkle over the flour, then shake the mixture together same as for pie crust. Put on the table, dust with the flour and baking powder, roll out thin and give two turns (twice three foldings) like for Puff Paste (No. 73), then it is ready for use. All three pastes may be used for Meat Dumplings. 88.— GUM-PASTE (PASTILLAGE).