[The first grand object for our consideration is the proper method of making paste; for upon our skill in that important branch of the pastry-cook's art, will the success of our future operations mainly depend. Whenever the paste happens to be ill made, its bad effects will invariably appear in the baking; and if even by chance the colour should turn out tolerably well, it will be still highly unsatisfactory to competent judges; in short, paste thus made will always be heavy, have an unpleasant flavour, and, above all, be very indigestible; and, indeed, it is owing to the general ignorance that prevails respecting its proper amalgamation, that good pastry is so rarely made; and that the number of good family pastry-cooks is so small.

It is much more easy to bake pastry than to make it. The oven requires care, constant attention, and practice, it is true; but the art of making pastry is quite another thing - an art that admits of no mediocrity - a good memory, taste practice, and dexterity, being absolutely necessary in that branch of the business; for it is really from the manner of mixing the various ingredients of which it is composed that it acquires its good or bad quality.

An indispensable requisite is cleanliness in those who have to prepare elegant viands, and the most scrupulous attention must be paid to delicate management and order. In a pastry-cook these requisitions are absolutely indispensable.