Plain Paste

Ingredients

• one coffee-cup lard
• three of sifted flour
• a little salt

Method

1. 1

   In winter soften the lard a little (but not in summer), cut it well into flour with a knife, some chop together in chopping bowl, then mix with ice-cold water quickly to a moderately stiff dough, handling as little as possible.

2. 2

   This makes four common-sized covered pies.

Nutrition per serving

Estimated from matched ingredients across 32 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 408. The excerpt below is the record exactly as published.

Plain Paste, thea roll out and fold three times when it will be ready for use. Some add a little baking powder to the flour. Half lard and half drip- pings may be used. Oraham Paste. — Mix lightly pint Graham flour, half pint sweet cream, half teaspoon salt ; roll, and bako like other pastry, remem- bering that lightness and quickness in handling is the one impor- tant step in making all pastes and where cream is used add it slowly ^^^^^^^^^Mjl^^^M^ to the flour, stirring rapidly with an V^HHBi^HHIHHiV artist's spatula or spoon; when ArtiJi • t^i^Aiuim. mixed, form together without knead- ing, using barely enough pressure to make the mixture adhere. Roll out, place in pan, fill and bake. What is known as No. 1. Graham will not neea any sifting but the coarser varieties must be sifted. For Quake?* PastCj take half pint each white flour, sifted, and No. 1 Graham, mixing as above with one-third pint cream and pinch salt; Bome add baking powder, a teaspoon and a half to above proportions, or half teaspoon soda and teaspoon cream tartar, sifting well with the white flour. Or sour cream may be used with a teaspoon sodSi J 478 PASTBY. or sour cream alone will make a most delicious, wholesome paste. Or for a Batter Paste take the above proportions of flour, Graham, baking powder, etc., with two-thirds pint cream, or rich milk ; have the fruit in pie-pan without under crust, spread over the batter, bake in a quick oven and serve hot. Some add heaping teaspoon corn meal to first recipe : if last two recipes are wished very delicate use corn-starch instead of white flour. Hygienic Paste. — Take a piece of light bread dough, after it has raised the second time, roll out, spread with rather thin coat fresh, sweet butter, fold once and roU again as thin as liked for crust. If for Custard or Pumpkin-pies the butter may be omitted, but for top crust the butter should be used. Some make crust by working Well into enough bread dough for one or two pies, a well-beaten egg and a Uttle butter or drippings, and others use light flaky biscuit dough. Or make a paste with buttermilk and flour, adding soda in proportion of level teaspoon to each pint buttermilk and a little salt. Use just enough flour to make a dough that will roll out; and bake in a rather slow oven. Even a dyspeptic can indulge in the luxury of a pie made in this way. Oatmeal Paste. — Use fine oatmeal instead of the Graham, as in third recipe, mixing as directed and rolling out quite thin. Or after greasing tne pie-pans sift over a layer of oatmeal or oatmeal and corn meal mixed; or for Com Meal Paste sprinkle only with the latter. The last two pastes are only for pies baked with one crust, being used by some for Pumpkin or Squash-pies. Plain Paste. — One coffee-cup lard, three of sifted flour

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