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Quality Paste
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| This recipe
gives directions for a very good quality of paste. As will be noted, the
lard, which is used for part of the shortening, is added to the flour,
and the butter, which forms the other part, is worked into the dough. If
the directions given are carefully followed, excellent results can
be expected.
Ingredients:
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2 cups flour
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1/4 teaspoon salt
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1/4 cup lard
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1/3 to 1/2 cup cold water
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1/2 cup butter
Preparation:
- Sift the flour and salt into
a mixing bowl.
- Add the lard and chop very fine.
- Add enough water to make
a stiff dough. This will require just a little more water than the pastes
previously given.
- Roll the paste in a rectangular form, spread the butter
evenly over the paste, and fold so as to make three layers. Turn half way
round and roll out so as to make a rectangle in the opposite direction.
Fold, turn, and roll in this way four times, handling the rolling pin and
paste as lightly as possible.
- Use to cover the pan and bake in a quick
oven.
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