will be in Pulp very soon, and the other will be hard for an Hour or two,
and at length will not be soft. _Memorandum,_ This is not to be
disregarded.



To make Paste. From Mrs. _Peasly._

There are many sorts of Paste made, and among them, are some which are made
with Eggs, according to the old fashion; but these are always hard, when
they are baked, though they will fly and crackle in the Mouth, but they
taste like Sticks: while, on the other side, leave out your Eggs, and use
Butter and Water only, as in the following Receipts, and your Paste will
melt in the Mouth, and be agreeable to the Taste.

If you would have a sweet Paste; then take half a Pound of Butter, and rub
it into about a Pound of Flour, with two or three Ounces of double-refined
Sugar powder'd, and make it a Paste, with cold Milk, some Sack and Brandy.
This is a very good one.

You may also make an hot Paste, for minced Pyes, or such like, by taking a
quantity of Flour as you like, and break a Pound or two of Butter into a
large Sauce-pan of Water; and when the Butter is melted, make an hollow in
the midst of the Flour, and scumming off the Butter, throw it, at times,
into the Flour, with some of the boiling hot Water along with it; then,
when you have enough for your use, work it into a stiff Paste, and lay it
before the Fire, cover'd with a Cloth, and cut off such bits as you want,
just when you are going to use them. This Paste does very well for raised
Pyes. Some will make this Paste by breaking in a Pound of Butter into a
quarter of a Peck of Flour, and then pouring on it some scalding hot Water,