The 1918 Fanny Farmer Cookbook

Quality Paste

cups flour

/4 cup butter

/4 cup lard

Ice water

Put flour in bowl, add lard, and cut it in with knife. When finely chopped add water to make a

very stiff dough, using as little as possible. Cut the butter into the dough leaving it in rather

coarse

and

pieces. Chill in icebox for several hours or over night. Place ball of paste on floured cloth, pat

and roll out. Fold so as to make three layers, turn half way round, pat and roll out. Pat, roll

fold four times, shape and bake at once in hot oven.

Chapter XXVII − PASTRY

538