The royal baker and pastry cook : $b A manual of practical cookery

powder must be mixed and sifted with the flour before the shortening is added. Sweet home-made lard may be used in place of butter, either wholly or in part, giving a less expensive but equally good and light paste. Never use sour milk or so-called prepared or self-raising flours. =Paste for Pies.=—3 cups sifted flour, ½ teaspoon Royal Baking Powder, large pinch salt, 1 cup cream, ½ cup butter. Sift flour, salt, and powder together; add the cream; mix into smooth, rather firm paste; flour the board, roll it out thin; spread the butter on it evenly, fold in three; roll out thin, and fold in three; repeat twice more and use. =Paste, 2.=—3 cups flour, ½ teaspoon Royal Baking Powder, ½ pound beef suet, freed of skin and chopped very fine, 1 cup water. Place the flour, sifted with the powder, in bowl; add suet and water; mix into smooth, rather firm dough. =Paste, 3.=—3 cups sifted flour, ½ cup lard, 1½ cups butter, ½ teaspoon Royal Baking Powder, 1 cup water. Cut lard into flour, sifted with powder; mix into smooth, firm paste with the water; place it to cool for 15 minutes; meanwhile press milk and salt from butter by pressing in clean, wet towel, and flour it. Roll out dough on well-floured board; place butter on it; fold dough over it, completely covering butter; roll it out lightly to ½ inch in thickness, turn it over, fold each end to middle, flour it, roll out again; fold ends to middle, and turn it; repeat this 3 times more, and use. If this paste is made in summer, put on ice after each operation of folding and rolling. =Paste, 4.=—5 cups flour, 1 cup butter, 1 cup lard, 1 cup water, ½ teaspoon Royal Baking Powder. Sift flour with powder; rub in lard and butter cold; add the water; mix into a smooth, lithe dough. =Paste, 5 (Puff Paste).=—3 cups sifted flour, 2 cups butter, 1 egg yolk, a little salt. This is difficult to make. The essentials are: A cool place to make it in, ice