Reference > Farmer's Cookbook > PASTRY > Chopped Paste
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Chopped Paste

2 cups flour
2/3 cup butter
2 tablespoons lard
1/2 teaspoon salt
Cold water

Wash butter. Mix salt with flour, put in chopping tray, add lard and butter, and chop until well mixed. Moisten to a dough with cold water. Toss on floured cloth (Magic Cover), pat, and roll out. Fold so as to make three layers, turn half-way round, pat, and roll out; repeat. Should the butter be too hard, it will not mix readily with the flour, in which case the result will be a tough crust. Omit lard, and use all butter, if preferred.


CONTENTS · BIBLIOGRAPHIC RECORD
  Plain Paste Quick Paste  
 
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