PASTE for CROQUANTS OR CUT PASTRY. to Half a Pound of Fine Flour Put a Quarter

PASTE, CRISP. Rub a quarter of a pound of flour, add two table-spoonfuls of pounded loaf-sugar, and the well-beaten yolks of two or three eggs, work it well with a horn-spoon, and roll it out very thin, touching it as little as possible with the hands; the moment before putting into a quick oven rub it over with the well-beaten white of an egg, and sift all over the tart finely-pounded sugar. This crust may be used for any fruit tarts.

PASTE FOR CROQUANTS OR CUT PASTRY. To half a pound of fine flour put a quarter of a pound of sifted loaf-sugar; mix it well together with yolks of eggs till of a good stiffness.

PASTE FOR A COMMON DUMPLING. Rub into a pound of flour six ounces of butter, then work it into a paste with two well-beaten eggs and a little water. This paste may be baked, a large table-spoonful of pounded loaf-sugar being added to it.

PASTE FOR FAMILY PIES. Rub into one pound and a half of flour half a pound of butter, wet it with cold water sufficient to make it into a stiff paste; work it well, and roll it out two or three times.

PASTE, POTATO. Mash sixteen ounces of boiled potatoes, while they are warm, then rub them between the hands, together with twelve ounces of flour; when it is well mixed, and all looks like flour, add half a tea-spoonful of salt, and, with a little cold water, make it into a stiff paste; beat and roll it out three or four times, making it very thin the last time. Lay it over black currant jam, raspberries, or any sort of preserve, rub the edges with water, roll it up like a bolster pudding, and boil it in a buttered and floured cloth for three or four hours. Serve it with a sweet sauce.

PASTE, PUFF. Weigh and equal quantity of flour and butter, rub rather more than the half of the flour into one third of the butter, then add as much cold water as will make it into a stiff paste; work it until the butter be completely mixed with the flour, make it round, beat it with the rolling-pin, dust it, as also the rolling-pin, with flour, and roll it out towards the opposite side of the slab, or paste-board, making it of an equal thickness; then with the point of a knife put little bits of butter all over it, dust flour over and under it, fold in the sides and roll it up, dust it again with flour, beat it a little, and roll it out; always rubbing the rolling-pin with flour, and throwing some underneath the paste, to prevent its sticking to the board. If the butter is not all easily put in at the second time of rolling out the paste, the remainder may be put in at the third; it should be touched as little as possible with the hands.

PASTE, PYRAMID. Make a rich puff paste, roll it out a quarter of an inch thick, and cut it into five or seven pieces with scalloped tin paste cutters, which go one within another; leave the bottom and top piece entire, and cut a bit out of the centre of the others; bake them of a light brown upon buttered paper placed upon tins. When served, build them like a pyramid, laying a different preserved fruit upon each piece of paste, and on the top a whole apricot, with a sprig of myrtle stuck into it, or green-gages, ornamented with a bunch of barberries.

PASTE FOR MEAT OR SAVORY PIES. Sift two pounds of fine flour to one and a half of good salt butter, break it into small pieces, and wash it well in cold water; rub gently together the butter and flour, and mix it up with the yolk of three eggs, beat together with a spoon; and nearly a pint of spring-water; roll it out, and double it in folds three times, and it is ready.

PASTE FOR RAISED PIES. Take four pounds of flour, one pound of butter, and a little salt, mix these together, adding water, a little at a time, taking care not to put too much, as this paste must be made as stiff as possible; when thoroughly mixed, give it two or three turns, roll it and cut it out to the shape you want for your pie. Sometimes the butter is melted in warm water, and so mixed with the flour; then it will not require so much water, and the paste will stand better; but as you work your paste, when you find it get too cold, warm it a little; the first method of doing it is the best, if intended to be eaten.

PASTE, RICE. (1) Mix together half a pound of sifted ground rice and a quarter of a pound of fresh butter, work it into a paste with cold water, dredge flour over the paste-board and rolling-pin, roll out the paste, and put over it, in little bits, another quarter of a pound of butter; fold and roll it out three times, strewing each time a little flour over and under it, as also over the rolling-pin. Cover the tart, and glaze it before being baked. This paste must be eaten the day it is baked.

PASTE, RICE. (2) Boil, in a pint of water, half a pound of good rice; drain off the water, and pound the rice in a mortar, with a small bit of butter, and an egg beaten; then roll it out to cover any fruit tart.

PASTE, RICH SHORT. Weigh equal quantities of flour, of butter, and of pounded and sifted loaf-sugar; rub the butter with the flour, then mix in the sugar, and rub it together till it will roll out; put it about half an inch thick over the tart, which may be of cherries, raspberries, or currants.

PASTE, SHORT, FOR TARTS. Take one pound of flour, lay it on the slab, and in the centre put half a pound of butter, two eggs, a very little salt, and a little water, mix them lightly together, and continue adding more water, till you find it bind; mix it on the slab a little, and give it two turns, it is then ready for use.

PASTE, SUET. Rub well with half a pound of fresh beef suet, chopped as finely as possible, three-quarters of a pound of flour, and half a tea-spoonful of salt; make it into a stiff paste with cold water, work it well, beat it with the rolling-pin, and roll it out two or three times. This paste answers for any kind of boiled fruit pudding.

PASTE, SWEET. Rub into half a pound of flour three ounces of butter and the same of pounded loaf-sugar, add one beaten egg, and as much warm water as will make it into a paste; roll it thin for any kind of fruit tart, rub it over with the beaten white of an egg, and sift sugar over it.

PASTE FOR STRINGING TARTLETS. Mix with your hands a quarter of a pound of flour, an ounce of fresh butter, and a little cold water; rub it well between the board and your hand till it begins to string; cut it into small pieces, roll it out, and draw it into fine strings, lay them across your tartlets in any device you please, and bake them immediately.

PATTIES FOR FRIED BREAD. Cut the crumb of a loaf of bread into square or round pieces nearly three inches high, and cut bits the same width for tops; mark them neatly with a knife; fry the bread of a light brown color in clarified beef-dripping or fine lard. Scoop out the inside crumb, take care not to go too near to the bottom; fill them with mince meat, prepared as for patties, with stewed oysters, or with sausage meat; put on the tops, and serve them upon a napkin.

PATTIES, LOBSTER.</emph<emph rend="italic"> See Lobsters.</emph

PEACHES, CHARLOTTE OF. Take twenty tolerably ripe peaches, cut them in halves, and scald them in a light sirup; then drain and cut each half into three pieces (lengthwise) of equal thickness; put these into a pan with a quarter of a pound of powder-sugar, and half the quantity of warm butter; fry them lightly, and having prepared your <emph rend="italic">Charlotte</emph> in the usual way, pour in the peaches and finsih it (see <emph rend="italic">Charlotte</emph>). When in the dish for table, cover it completely with the sirup, and serve immediately.

PEARS BAKED. (1) Take twelve large baking pears; pare and cut them into halves, leaving the stem about half an inch long; take out the core with the point of a knife, and place them close together in a block-tin saucepan, the inside of which is quite bright, with the cover to fit quite close; put to them the rind of a lemon cut thin, with half its juice, a small stick of cinnamon, and twenty grains of allspice; cover them with spring-water, and allow one pound of loaf-sugar to a pint and a half of water: cover them up close, and bake them for six hours in a very slow oven: they will be quite tender, and of a bright color. <emph rend="italic">Obs.</emph>--Prepared cochineal is generally used for coloring the pears; but if the above is strictly attended to, it will be found to answer best.

PEARS BAKED. (2) Take half a dozen fine pears, peel, cut them in halves, and take out the cores; put them into a pan with a little red wine, a few cloves, half a pound of sugar, and some water. Set them in a moderate oven till tender, then put them on a slow fire to stew gently; add grated lemon-peel, and more sugar if necessary. They will be sufficiently red.

PEARS COMPOTE. Choose your fruit carefully, take off the tops, and trim the tails, wash and drain them well; then put them into a skillet with sugar, cinnamon, two or three cloves, a little red wine, and some water. Set them on a slow fire, taking care to skin them. When sufficiently done, they will look wrinkled. Peel your fruit, and put it into a well glazed pipkin, with a glass of wine, a little cinnamon, sugar to the taste, and a little water; put in also a pewter spoon; cover the pipkin close, and set it on hot ashes. When done, the pears will be of a fine red color.

PEARS TO COMPOUND. Take a dozen large pears, coddle them; when tender, take them out and lay them in cold water, pare and cut them in halves; take out the cores, put them in sirup made thus:--Two pounds and a half of sugar to three pints of water, a little lemon-peel pared very thin, boiled in them, and a little cochineal bruised and put into a muslin bag: cover them, boil them quick till they are tender

and of a good color; when cold, squeeze in the juice of two or three lemons.

PEARS PRESERVED. Take care in making this preserve that the fruit be not too ripe; they are in a fit state as soon as the pips are black. Set the pears on the fire in a sufficient quantity of water to cover them; take them off when quite soft, and throw them into cold water; pare them lightly, cut off the stalks, prick each with a pin sufficiently long to reach the core, and put them again into cold water, with a handful of alum; set them on the fire to boil until the pears are tender, then take them out, and put them into cold water for the third time. Clarify and boil some sugar, put some water to it, and when it boils, add the pears, cover the pan, and give the whole a boil; skim and pour it into an earthen pan and leave it. The next day, drain the sirup from the pears, add a little more clarified sugar to it, and boil it again; pour it over the fruit, and leave it as before; the next and two successive days, proceed in the same way, each time increasing the degree of boiling, then add the pears, give the preserve a boil (covered), skim and pour it into a pan, and place it in a stove for two days, then drain the fruit, and put it by for use.

PEARS STEWED. (1) Wash and prick some large stewing pears, and set them on the fire in a large stewing-pan of water to scald; when scalded, take them out, and put them on the fire in a pan with a sufficient quantity of thin clarified sugar to cover them, a stick of cinnamon, a little mace, and two or three cloves; let them stew gently till they begin to soften and look rather red, then put in a bottle of Port wine, and let them continue stewing until perfectly done, and look very rich and red; then put them in a basin or jar, with the liquor over them; they will be all the better for keeping four or five days.

PEARS STEWED. (2) Pare, cut into quarters, and take out the core of six good baking pears; throw them as they are done into water. To a pound of fruit allow a quarter of a pound of brown sugar, and three cloves; put them into a saucepan, cover them with cold water, keep the pan closely covered, and stew them gently, till red and tender; add, just before serving, a glass of Port wine. They may be eaten hot or cold, with cream, after dinner or at supper.

PEAS, GREEN. Young green peas, well dressed, are among the most delicious delicacies of the vegetable kingdom. They must be young; it is equally indispensable that they be fresh gathered, and cooked as soon as they are shelled for they soon lose both their color and sweetness. After being shelled, wash them, drain them in a cullender, put them on in plenty of boiling water, with a tea-spoonful of salt, and one of pounded loaf sugar; boil them till they become tender, which, if young, will be in less than half an hour; if old, they will require more than an hour; drain them in a cullender, and put them immediately into a dish with a slice of fresh butter in it; some people think it an improvement to boil a small bunch of mint with the peas; it is then minced finely, and laid in small heaps at the end or sides of the dish. If peas are allowed to stand in the water after being boiled they lose their color.

PEAS FOR A SECOND COURSE. Put a quart of fine green peas, together with a bit of butter the size of a walnut, into as much warm water as will cover them, in which let them stand for eight or ten minutes. Strain off the water, put them into a saucepan, cover it, stir them frequently, and when a little tender, add a bunch of parsley, and a young onion, nearly a dessert-spoonful of loaf-sugar, and an ounce of butter mixed with a tea-spoonful of flour; keep stirring them now and then till the peas be tender, and add, if they become too thick, a table-spoonful of hot water. Before serving, take out the onion and parsley.

&lt;P&gt;PASTE for CROQUANTS OR CUT PASTRY. to Half a Pound of Fine Flour Put a Quarter

<P>PASTE for CROQUANTS OR CUT PASTRY. to Half a Pound of Fine Flour Put a Quarter