Entire Wheat Paste
Ingredients
- 1 cup fine Entire Wheat Flour
- ½ cup pastry flour
- 1 teaspoon salt
- 3 tablespoons lard
- ½ cup butter
- Cold water
Steps
- 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.
More recipes with flour, shortening or butter
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.