3. Powdered catechu, 1 oz.; Solazzi juice, 4 oz.; lump sugar, 12 oz.; oils of cloves, cassia, and peppermint, of each 1 fl. dr.; mucilage of tragacanth, q. s. to mix; as before.
4. Extract of liquorice (soft), 2 oz.; white sugar, 3 oz.; powdered tragacanth and cascarilla (or orris root), of each 1⁄2 oz.; oil of cloves, 1⁄2 fl. dr.; oil of cassia, 12 drops, water, q. s.; as before.
5. (Chevallier.) Powdered coffee, chocolate and sugar, of each 11⁄2 oz.; powdered vanilla, and freshly burnt charcoal, of each 1 oz.; mucilage of tragacanth, q. s.
6. Chloride of lime (dry and good), 1 dr.; white sugar, 3 oz.; powdered tragacanth, 1 oz.; oil of cloves, 30 drops; rose water, q. s. To disinfect the breath.
Obs. Almost every maker employs his own forms for these articles. The objects to be aimed at are the possession of rather powerful and persistent odour, and a toughness to prevent their too rapid solution in the mouth. The original Italian formula included liquorice, mastic, cascarilla, charcoal orris root, oil of peppermint, and the tinctures of ambergris and musk, but is now seldom employed in this country. The flavour of peppermint does not, indeed, appear to be approved of by English smokers. Sometimes, instead of being made perfectly spherical, they are flattened a little.
Cachou à l’Ambre Gris, Cachou à la Canelle, Cachou à la Fleur d’Orange,
Cachou Musqué, Cachou à la Rose, Cachou à la Vanille, Cachou à la Violette, &c., are merely flavoured and scented respectively with the essences or oils of ambergris, cinnamon, neroli, musk, rose vanilla, violets, &c. See Breath, Cachou Aromatisé, Lozenges, Pills, &c.
PA′′STRY. Articles of food made of ‘paste’ or dough, or of which ‘paste’ forms a principal and characteristic ingredient. The word is popularly restricted to those which contain puff paste, or such as form the staple production of the modern pastrycook; but it is, in reality, of much more general signification.
Several varieties of paste are prepared for different purposes, of which the following are the principal:—
Puff Paste. The production of a first class puff paste is commonly regarded as a matter of considerable difficulty, but by the exercise of the proper precautions it is, on the contrary, an extremely simple affair. This paste, before being placed in the oven, consists of alternate laminæ of butter or fat and ordinary flour dough, the latter being, of course, the thicker of the two. During the process of baking, the elastic vapour disengaged, being in part restrained from flying off by the buttered surfaces of the dough, diffuses itself between these laminæ, and causes the mass to swell up, and to form an assemblage of thin membranes or flakes, each of which is more or less separated from the other. Individually, these flakes resemble those of an ordinary rich unleavened dough when baked; but, collectively, they form a very light crust, possessing an extremely inviting appearance and an agreeable flavour.