Several kinds are made.

Short Paste

The commonest only slightly shortened has 1/4 lb. of either suet, lard, or butter to a pound of flour. Next, for boiled dumplings, has 1/2 lb. shortening to a pound of flour. Best, for pies and baked dumplings and timbale linings, has 3/4 lb. shortening to the pound. Puff Short Paste - 3/4 fb. shortening to a pound of flour; 1/4 lb. of it rubbed in dry, like all short paste, remainder rolled in flakes like puff paste.

Sweet Tart Paste

Short paste with little sugar and egg mixed in, for fruit tarts and cheesecakes.

Almond Paste

See Almonds.

Nouilles Paste

See Nouilles.

Gum Paste

See Gum.

Puff Paste

Feuilletage. This singular and highly ornamental paste consists of layers of flour and water dough rolled to the extreme of thinness with alternate sheets of butter between. Suppose a sheet of dough made of plain flour and water only, spread out 1 inch thick; on top of that a similar sheet of butter 3/4 inch thick. The paste is folded over in 3, the butter in it keeping the layers of paste separate. When it is rolled flat again there will be 3 layers of dough where at first was only one. Fold in 3 again and there will be 9 sheets of dough in the same thickness; fold and roll the third time and there are 27 sheets of dough; the fourth time produces 81 layers, the fifth time 243 layers in the inch, the sixth times 729, and then the paste is ready for use for some purposes; but to be at its best one more folding and doubling is required, which makes 2,187 layers or sheets of paste to the inch. The art of making puff paste consists in keeping the butter in that state of firmness, yet pliable, that it will continue to roll along with the paste and will keep the flakes evenly apart, otherwise the layers of dough either break or adhere to each other and the result is a failure. The rule is 1 lb. butter to 1 lb. flour and an ounce or two more to dust with; the ingredients must all be cold.

Used for various fine pastries, tarts, open pies, patty cases, turnovers, etc.

Hot Water Paste

For raised pies; is made of 3/4 lb. melted butter to each pound of flour and 1/2 pt. water, butter and water both made hot and poured into the flour, then stirred up to stiff dough. (See Pies).