Half Puff Paste

This is made as for puff paste, using twelve ounces of flour, one-fourth of an ounce of salt, ten ounces of butter and one teacupful of water, keeping the paste very firm.

Puff Paste Made With Beef Suet

To prepare puff paste with beef suet chop the suet very fine, put it in a mortar and pound to a pulp, adding gradually sufficient olive oil to give it a body and to make it as easy to work as butter. When thoroughly worked up mix in the flour as for ordinary puff paste. Lard may be substituted for oil, using half lard and half beef suet.

Puff Paste Made With Lard

To prepare puff paste with lard use twelve ounces of flour, two ounces of lard, the yolks of two eggs, and about two drachms of salt. Work these into a paste, let it stand for a few minutes, then roll it out, brush over with warm lard, fold the paste in three, roll it out gently again, let it stand for a few minutes, and continue in this way till twelve ounces of lard have been worked into the flour. It is then ready for use in the ordinary way.

Puff Paste Made With Oil

Puff paste prepared with sweet-oil is made in the same way as puff paste made with lard, using the same quantity of oil as lard and working it in in the same manner.

Rice Paste For Sweets

Boil one-half pound of ground rice in as little water as it can be boiled in without burning it, strain it as dry as possible, and beat or pound it in a mortar with one ounce of butter and two eggs beaten very light.

Rice Paste For Tarts

Sift one-half pound of ground rice, and rub it into one-fourth pound of fresh butter; mix and knead this into a little paste with a small quantity of cold water. Sprinkle flour over a paste-board and rolling-pin, and roll out the paste fairly thin. Chop one-fourth pound of butter into small bits, and stick them all over the paste. After this fold, and roll it out again three times, each time sprinkling flour over the paste and under it, all over the paste-board and rolling-pin. Cover the tarts, brush the paste over with well-beaten whites of eggs, sprinkle it with powdered sugar, and bake.