Paper-hangers' Paste

Ingredients

• four pounds of good, white wheat flour
• sufficient cold water
• about two ounces of well pounded alum
• about a pint of cold-water

Method

1. 1

   Beat the flour in cold water to form a stiff batter.

2. 2

   Add more cold water to achieve pudding batter consistency.

3. 3

   Pour boiling water over the batter while stirring until it loses the white color.

4. 4

   Allow to cool and cover with cold water to prevent a skin.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 104. The excerpt below is the record exactly as published.

Paper-hangers' Paste. — To make paper-hangers' paste beat up four pounds of good, white wheat flour (well sifted previously) in sufficient cold water to form a stiff batter. Beat it well in order to take out all lumps, and then add enough cold'water to ijiake the mixture of the consistency of pudding batter. To this add about two, ounces of well pounded alum. Pour gently and quickly over thfe; batter boiling water, stirring rapidly at the same time, and -when it is seen to lose the white color of the flour, it is cooked and ready. Do not use it, however, while hot, but allow it to cool. Pour 240 USEFUL HINTS WR THE HOUSEKEEPER. about a pint of cold-water

Cook this with the app: pantry check, scaling, and the assistant.