Short Paste

Ingredients

• one pound sifted flour
• a pint of cold water
• a teaspoonful of cream' of tartar dissolved
• two plates
• salt

Directions

1. Take one pound sifted flour, place it in a bowl, add to it half a pound good butter. Break the butter up very fine in the flour, adding a little salt (according to the saltness of the butter) ; now add half a pint of cold water with half a teaspoonful of cream' of tartar dissolved in it (this is to toughen it), then mix it into an easy dough, adding more water, if required. When mixed, work well together, and place it near by ready for use. Keep it covered with a damp cloth, or between two plates, and in a cool place. Short paste is very useful from the fact that it b easy to make, and can be kept in better shape, where the shape of the article you wish to make is an object It is also better adapted for lining the bottom of paste pans, dishes, etc., as it is firmer than puff paste. Consequently it holds together, and when you wish to make a great deal of pastry, it is well to make a little short paste for that pur- pose, using the short paste for all lining or bottom work, and the puff paste for all top work. In using puff paste, when you have not made any short paste, cut out all of the tops first, then take the scraps and roll them, using them for lining and bottoms.

2. Now suppose we wish to make a few open tarts.

Nutrition, whole recipe (rough)

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.