Hot-water-Paste, for Raised Pie.

French Paste, for do.

Short Paste, for Timbales, etc.

Short Puff-Paste.

Tart-Paste.

Nouilles-Paste. Office do. Almond do. Gum do, Puff do.

1251. Hot-Water Paste, For Raised Pies

Ingredients: - One pound of flour, four ounces of butter, a tea-spoonful of salt, about a gill and a half of hot water.

Place the flour on the pastry-table, spread it out with the back of the hand, so as to form a well or hollow in the centre, into this put the salt. Next, put the butter and water into a stewpan over the fire, and when they are sufficiently heated, so that one can just bear the finder in, pour them both gradually in upon the flour, and mix them quickly together with the hand, taking particular care to knead the whole firmly, and at once, into a compact paste: then press this smoothly together in a napkin, and afterward keep it covered up in a stewpan in a warm place till used.

1252. French Paste? For Raised Pies

Ingredients: - One pound of flour, four ounces of butter, a tea-spoonful of salt, a gill and a half of cold water.

Place the flour on the slab, spread it out in the centre, then add the salt, water, and butter, and proceed to work the whole together with the hands into a very firm paste in the following manner: - When the ingredients have been worked into a paste, this must be brought to the edge of the slab ; then use the palms of both hands, applying them alternately, with great force, to spread and divide the paste into small parts; sprinkle a few drops of water over the paste, and knead it together: this is called breaking and kneading, and must be repeated three or four times. The paste must then be gathered up, placed in a clean rubber, and finally kneaded together by pressing upon it with the elbow. It will then be ready for use.

1253. Short-Paste, For Timbales, Etc

Ingredients: - One pound of flour, half a pound of butter, a tea-spoonful of salt, the yolks of two eggs, and nearly half a pint of water.

Make a well in the centre of the flour, place in this the yolks of eggs, salt, butter, and two-thirds of the water, then work the whole together with the hands into a somewhat firm paste; dip the fingers into the flour, to separate any of the paste that may adhere to them, sprinkle a little water over it, and then work the whole together into a ball, and keep it in a cloth till wanted for use.

1254. Short Puff-Paste

Ingredients: - One pound of flour, twelve ounces of butter, a little salt, one egg, and about half a pint of water.

Spread the flour out in the usual manner, place the egg, salt, half the butter, and two-thirds of the water at first, adding as much of the remainder as may be necessary afterward; work these together into a smooth and somewhat firm paste, then spread this out with the hand, and after the remaining half of the butter has been placed in the centre, the sides should be folded over so as to entirely enclose the butter. When the paste has stood five minutes, shake some flour with the hand over the slab and on the paste, then roll it out to the length of about two feet and a half, and about a foot wide ; this must be then folded into three, and after turning the paste round so as to bring the sides to face you, roll it out again in a similar manner; after an interval of about ten minutes, repeat the rolling* twice more: the paste will then be fit for use.

* Each time that the paste undergoes the process of rolling, as here described, it is termed by cooks, " giving it in turn." This kind of p»ste requires only four turns.