Reference > Farmer's Cookbook > PASTRY > Plain Paste
  Quick Puff Paste Chopped Paste  
CONTENTS · BIBLIOGRAPHIC RECORD

Plain Paste

11/2 cups flour
1/4 cup butter
1/4 cup lard
1/2 teaspoon salt.
Cold water

Wash butter, pat, and form in circular piece. Add salt to flour, and work in lard with tips of fingers or case knife. Moisten to dough with cold water; ice-water is not an essential, but is desirable in summer. Toss on board dredged sparingly with flour, pat, and roll out; fold in butter as for puff paste, pat, and roll out. Fold so as to make three layers, turn half-way round, pat, and roll out; repeat. The pastry may be used at once; if not, fold in cheese-cloth, put in covered tin, and keep in cold place, but never in direct contact with ice. Plain paste requires a moderate oven. This is superior paste.


CONTENTS · BIBLIOGRAPHIC RECORD
  Quick Puff Paste Chopped Paste  
 
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