Almond Paste

Blanch some Jordan almonds the day before they are required for use and allow them to remain in cold water. Soak two-thirds of this quantity of clean gum-dragon in a jar with a little water long enough to allow it to absorb all the water. Pound the almonds to a pulp, adding a little lemon juice to prevent them from oiling. When they are like a smooth paste, rub them through a sieve. Having done this, put the almonds into a sugar-boiler with some icing-sugar and stir well with a wooden spoon. This should be done briskly so that the paste should not be allowed to color. When it does not stick to the sides of the pan, it may be taken off the fire. The gum must now be squeezed through strong cloth, rubbed upon a slab and gradually worked into paste, together with a little more of the sugar. This kind of paste is usually employed for making baskets, etc., which, when filled with strawberries and cream, or any other kind of fruit make a pretty dish.

Chopped Paste

Put one quart of pastry-flour, two breakfast cupfuls of butter, one tablespoonful of sugar and one teaspoonful of salt on a chopping-board and chop them all together until well mixed; add three-fourths of a breakfast cupful of iced-water and continue chopping. When thoroughly mixed, lift the paste, sprinkle the board with flour, then roll the paste out thin on it. The paste is better to stand on ice for a while, as it should be hard before being used.

Crisp Paste

Sift four ounces of flour and two ounces of powdered white sugar; mix together and work them into a paste with the well-beaten yolks of two eggs. Use a wooden spoon to mix the paste, touching it as little as possible with the hands. This paste may be used in making fruit tarts; it should be baked in a hot oven and immediately before putting it into the oven should be brushed over with well-beaten white of egg and sprinkled with powdered white sugar.

Croquante Paste

Mix eight ounces of fine sugar with one pound of flour, then stir in sufficient beaten yolks of eggs to form a smooth paste. When well-kneaded, roll it out in the specified shape and about one-fourth inch thick. Rub the shape with butter and press the paste closely over it to cut the pattern well through, then lay it on a baking-tin, dip a paste-brush in the beaten white of egg, and brush the surface of the paste over; sprinkle with sugar and bake in a slow oven. When cooked, remove it carefully from the tin, and cover with jam.

Paste For Borders

Put into a bowl the yolks of six or eight eggs, a few drops of water and a little salt, and mix in flour till it is so stiff that it can hardly be worked. Beat and work it till quite smooth, and keep it moist until required; roll it out quite thin, cut it in the desired shapes, and then place them on the dish before they get too dry. Brush over with the white of egg.

Paste For Cheese Cakes

Mix with one pound of best-sifted flour three ounces of powdered sugar. Beat eight ounces of butter till of a creamy consistence, then sift the flour and sugar gradually into it. When well mixed, work in the whole yolks of three eggs and the well-beaten whites of two. It is then ready for use.