PASTE, Puff, Medium.
Ingredients.—To every lb. of flour allow 8 oz. of butter, 4 oz. of lard, not quite ½ pint of water. Mode.—This paste may be made by the directions in the preceding recipe, only using less butter, and substituting lard for a portion of it. Mix the flour to a smooth paste with not quite ½ pint of water; then roll it out 3 times, the first time covering the paste with butter, the second with lard, and the third with butter. Keep the rolling-pin and paste slightly dredged with flour, to prevent them from sticking, and it will be ready for use. Average cost, 1s. per lb.