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CHAPTER VI.
Pastry.
DIRECTIONS FOR MAKING PASTE.
To make good light paste requires much practice; as it is not only from the proportions, but from the manner of mixing the various ingredients, that paste acquires its good or bad qualities.
Paste should be worked up very lightly, and no strength or pressure used; it should be rolled out from you, as lightly as possible. A marble slab is better than a board to make paste on.
The flour should be dried for some time before the fire previously to being used. In forming it into paste it should be wetted as little as possible, to prevent its being tough. It is a
