Paste For A Common Dumpling

Rub into a pound of flour six ounces of butter, then work it into a paste with two well-beaten eggs and a little water. This paste may be baked, a large table-spoonful of pounded loaf-sugar being added to it.

Paste For Family Pies

Rub into one pound and a half of flour half a pound of butter, wet it with cold water sufficient to make it into a stiff" paste; work it well, and roll it out two or three times.

Potato Paste

Mash sixteen ounces of boiled potatoes, while they are warm, then rub them between the hands, together with twelve ounces of flour; when it is well mixed, and all looks like flour, add half a tea-spoonful of salt, and, with a little cold water, make it into a stiff paste; beat and roll it out three or four times, making it very thin the last time. Lay it over black currant jam, raspberries, or any sort of preserve, rub the edges with water, roll it up like a bolster pudding, and boil it in a buttered and floured cloth for three or four hours. Serve it with a sweet sauce.

Puff Paste

Weigh an equal quantity of flour and butter, rub rather more than the half of the flour into one third of the butter, then add as much cold water as will make it into a stiff paste; work it until the butter be completely mixed with the flour, make it round, beat it with the rolling-pin, dust it, as also the rolling-pin, with flour, and roll it out towards the opposite side of the slab, or paste-board, making it of an equal thickness; then with the point of a knife put little bits of butter all over it, dust flour over and under it, fold in the sides and roll it up, dust it again with flour, beat it a little, and roll it out, always rubbing the rolling-pin with flour, and throwing some underneath the paste, to prevent its sticking to the board. If the butter is not ail easily put in at the second time of rolling out the paste, the remainder maybe put in at the third; it should be touched as little as possible with the hands.

Pyramid Paste

Make a rich puff paste, roll it out a quarter of an inch thick, and cut it into five or seven pieces with scalloped tin paste cutters, which go one within another; leave the bottom and top piece entire, and cut a bit out of the centre of the others; bake them of a light brown upon buttered paper placed upon tins. When served, build them into a pyramid, laying a different preserved fruit upon each piece of paste, and on the top a whole apricot, with a sprig of myrtle stuck into it, or green-gages, ornamented with a bunch of barberries.

Paste For Meat Or Savory Pies

Sift two pounds of fine flour to one and a half of good salt butter, break it into small pieces, and wash it well in cold water; rub gently together the butter and flour, and mix it up with the yolk of three eggs, beat together with a spoon; and nearly a pint of spring-water; roll it out, and double it in folds three times, and it is ready.

Paste For Raised Pies

Take four pounds of flour, one pound of butter, and a little salt, mix these together, adding water, a little at a time, taking care not to put too much, as this paste must be made as stiff as possible; when thoroughly mixed, give it two or three turns, roll it and cut it out to the shape you want for your pie. Sometimes the butter is melted in warm water, and so mixed with the flour; then it will not require so much water, and the paste will stand better; but as you work your paste, when you find it get too cold, warm it a little; the first method of doing it is the best, if intended to be eaten.

Rich Short Paste

Weigh equal quantities of flour, of butter, and of pounded and sifted loaf-sugar; rub the butter with the flour, then mix in the sugar, and rub it together till it will roll out; put it about half an inch thick over the tart, which may be of cherries, raspberries, or currants.

Short For Tarts Paste

Take one pound of flour, lay it on the slab, and in the centre put half a pound of butter, two eggs, a very little salt, and a little water, mix them lightly together, and continue adding more water, till you find it bind; mix it on the slab a little, and give it two turns, it is then ready for use.

Suet Paste

Rub well with half a pound of fresh beef suet, chopped as finely as possible, diree-quarters of a pound of flour, and half a tea-spoonful of salt; make it into a stiff paste with cold water, work it well, beat it with the rolling-pin, and roll it out two or three times. This paste answers for any kind of boiled fruit pudding.

Sweet Paste

Rub into half a pound of flour three ounces of butter and the same of pounded loaf-sugar, add one beaten egg, and as much warm water as will make it into a paste; roll it thin for any kind of fruit tart, rub it over with the beaten white of an egg, and sift sugar over it.

Paste For Stringing Tartlets

Mix with your hands a quarter of a pound of flour, an ounce of fresh butter, and a little cold water; rub it well between the board and your hand till it begins to string; cut it into small pieces, roll it out, and draw it into fine strings, lay them across your tartlets in any device you please, and bake them immediately.

Patties For Fried Bread

Cut the crumb of a loaf of bread into square or round pieces* nearly three inches high, and cut bits the same width for tops; mark them neatly with a knife; fry the bread of a light brown color in clarified beef-dripping or fine lard. Scoop out the inside crumb, take care not to go too near to the bottom; fill them with mince meat, prepared as for patties, with stewed oysters, or with sausage meat; put on the tops, and serve them upon a napkin.