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Classic
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page 183
GOOD COMMON PASTE.
One coffee-cup lard, three of sifted flour, and a little salt. In winter, soften
the lard a little (but not in summer), cut it well into the flour with a knife,
then mix with cold water quickly into a moderately stiff dough, handling as
little as possible. This makes four common-sized covered pies. Take a new slice
of paste each time for top crust, using the trimmings, etc., for under
crust.--Miss Katy Rupp.
GRAHAM PASTE.
Mix lightly half a pound Graham flour, half a pint sweet cream, half a tea-spoon
salt, roll, and bake like other pastry.
PUFF-PASTE.
One heaping pound superfine sifted flour, one of butter; place the flour on
board (or marble slab is better), make a well in center, squeeze in juice of
half a lemon, and add yolk of one egg, beaten with a little ice-water; stir with
one hand and drop in ice-water with the other, until the paste is as hard as the
butter; roll paste out in a smooth square an inch thick, smooth sides with a
rolling-pin, spread the butter over half the paste; lay the other half over like
an old-fashioned turn-over, leave it for fifteen minutes in a cold place, then
roll out in a long strip, keeping the edges smooth, and double it in three
parts, as follows: Fold one-third over on the middle third, roll it down, then
fold over the other outside third, roll out in a long strip and repeat the
folding process; let it lie for fifteen minutes, and repeat this six times,
allowing fifteen minutes between each rolling, and the paste is ready for use.
Handle as little as possible through the whole process. All the flour used must
be of the very best quality, and thoroughly sifted. The quantity of water
depends on the capacity of the flour to absorb it, which is quite variable. Too
little makes the paste tough, and too much makes it thin, and prevents the
flakiness so desirable. Rich paste requires a quick oven.--Mrs. V. G. Hush,
Minneapolis, Minnesota.
PUFF-PASTE.
One quart flour, three-quarters pound butter or lard, yolks of two eggs, a
tea-spoon salt, and a table-spoon powdered sugar; mix with
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