45 Verbs to Use for the Word pastes

Having mixed all thoroughly together, break in an egg, and work the whole up with as much fine flour as may be necessary to form a paste.

Presuming that the butter is perfectly free from moisture, and as cool as possible, roll it into a ball, and place this ball of butter on the paste; fold the paste over the butter all round, and secure it by wrapping it well all over.

Butter a tart-pan of the shape shown in the engraving, roll out the paste to the thickness of 1/2 an inch, and line the pan with it; prick a few holes at the bottom with a fork, and bake the tart in a brisk oven from 10 to 15 minutes.

The art of making paste requires much practice, dexterity, and skill: it should be touched as lightly as possible, made with cool hands and in a cool place (a marble slab is better than a board for the purpose), and the coolest part of the house should be selected for the process during warm weather.

Take a large shoulder of mutton, or a middling fore quarter, bone it, lay it in an earthen dish, put upon it a pint of claret, and let it lie all night; when you put it into your pasty-pan or dish, pour on the claret that it lay in, with a little water and butter; before you put it into your pasty-pan, season it with pepper and salt; when you make the pasty lie no paste in the bottom of the dish.

Moisten the edges of the crust, cover the pudding over, press the two crusts together, that the gravy may not escape, and turn up the overhanging paste.

In mixing paste, add the water very gradually, work the whole together with the knife-blade, and knead it until perfectly smooth.

Make some good puff-paste by recipe No. 1205; roll it out to the thickness of about 1/4 inch, and, with a round fluted paste-cutter, stamp out as many pieces as may be required; then work the paste up again, and roll it out to the same thickness, and with a smaller cutter, stamp out sufficient pieces to correspond with the larger ones.

When it has been sufficiently long in pickle, wash the meat, bind it up securely with tape, and put it into a pan with 1/2 pint of water at the bottom; mince some suet, cover the top of the meat with it, and over the pan put a common crust of flour and water; bake for 6 hours, and, when cold, remove the paste.

Those who are inexperienced in pastry-making, should work the butter in by breaking it in small pieces and covering the paste rolled out.

I saw some phosphor-paste in the kitchen, Jem.

" There was no trouble in getting paste and paper.

Do not put it into the oven until it is sufficiently hot to raise the paste; for the best-prepared paste, if not properly baked, will be good for nothing.

Roll out the paste to the thickness of about 1/2 inch; butter some small round patty-pans, line them with it, and cut off the superfluous paste close to the edge of the pan.

For patties leave the paste at last rolling out 1/2 inch thick.

Lay over this preserve another thin paste; press the edges together all round; and mark the paste in lines with a knife on the surface, to show where to cut it when baked.

At the end of that period, press out the water and place the paste in another vessel.

Lay over this preserve another thin paste; press the edges together all round; and mark the paste in lines with a knife on the surface, to show where to cut it when baked.

Make some good puff-paste by recipe No. 1205 (trimmings answer very well for little dishes of this sort); roll it out to the thickness of 1/4 inch, and, with a round fluted paste-cutter, stamp out as many round pieces as may be required; brush over the upper side with the white of an egg; roll up the pieces, pressing the paste lightly together where it joins; place the rolls on a baking-sheet, and bake for about 1/4 hour.

Supposing the quantity to be 1 lb. of flour, work the whole into a smooth paste, with not quite 1/2 pint of water, using a knife to mix it with: the proportion of this latter ingredient must be regulated by the discretion of the cook; if too much be added, the paste, when baked, will be tough.

The more paper-making progresses, the more are ligneous fibers brought forward, particularly wood and straw, which produce really good pastes; all the raw materials being imported from a distance.

Should the cook be dexterous enough to succeed in making this, the paste will have a much better appearance than that made by the process of dividing the butter into 4 parts, and placing it over the rolled-out paste; but, until experience has been acquired, we recommend puff-paste made by recipe No. 1205.

The sea is deeper than its foam; Retain the gem, reject the paste; Withdraw from Mammon's feverish haste, Its tumult and its senseless waste.

For these we require some richer puff paste.

And they imagine that by rubbing a paste of the ashes on their hair they prevent the hair from falling off their heads.

45 Verbs to Use for the Word  pastes