Reference > Farmer's Cookbook > PASTRY > Entire Wheat Paste
  Paste with Lard Quality Paste  

Entire Wheat Paste

1 cup fine Entire Wheat Flour
3 tablespoons lard
1/2 cup pastry flour
1/2 cup butter
1 teaspoon salt
Cold water

Make same as Plain Paste. Roll to one-fourth inch in thickness, cut in finger-shaped pieces, bake, cool, brush over with slightly beaten white one egg diluted with one teaspoon cold water, and sprinkle with chopped nut meat seasoned with salt. Return to oven to slightly brown nut meats. Serve with salad course.

  Paste with Lard Quality Paste  

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