Put the wholemeal into a bowl, rub in the butter, add salt and baking powder, and enough milk to make a stiff paste.
Knead into a stiff paste, divide into 12 or more pieces, and roll out pipe-wise with the hands, about a foot long.
Wet it all together with milk enough to make a stiff paste.
Cut the engraving the size of the frame, then make a stiff paste, and spread it thickly on the frame.
Work into quite small crumbs three ounces of good butter, with two pounds of flour; then add three ounces of pounded sugar and two of ginger, in fine powder, and knead them into a stiff paste, with new milk.
The above is the proportion of milk which we think would convert the flour into a stiff paste; but should it be found too much, an extra spoonful or two of flour must be put in.
Put the flour into a basin, and pour over it sufficient boiling water to make it into a stiff paste, taking care to stir and beat it well, to prevent it getting lumpy.
Rub the butter into the flour, after having ascertained that the latter is perfectly dry; add the sugar, and mix the whole into a stiff paste, with about 1/3 pint of water.
After having stoned the raisins and chopped the suet finely, mix them with the flour, add the salt, and when these dry ingredients are thoroughly mixed, moisten the pudding with sufficient milk to make it into rather a stiff paste.
Beat up egg, add lemon juice and a very little cold water, then add them gradually into other ingredients making them into a stiff paste.
Crisco Cold water Mix salt with flour; divide Crisco into four equal parts, rub in one of these only, and then mix to stiff paste with a little cold water.
Or melt six or seven ounces of butter, with a sufficient quantity of new milk warmed to make seven pounds of flour into a stiff paste.
To make a better pudding, beat up an egg and flour into a stiff paste, and mince it fine.
Make all into a stiff paste, roll it out thin, cut it into any shape, and bake on tins lightly floured.
Make the whole into a stiff paste, with cold water.
Cook a heaped tablespoon of semolina in 1/2 pint of milk to a stiff paste.
It is made by stirring boiling water into any quantity of meal required, sufficient to form a stiff paste.
Use as much of this as required to moisten the chestnut, and mix it to a stiff paste.
Bernoth directs 20 parts of powdered mastic to be digested with 40 of ether, and enough powdered alum added to form a stiff paste.
With this fluid make equal parts of the finest elutriated clay and chalk into a stiff paste, adding colouring matter, q.
While roasting, cut same shalots and parsley very small; mix these together, adding slices of ginger with pepper and salt; take a piece of butter, and work them up into a stiff paste.
Rub two ounces of butter well into half a pound of flour; add one yolk of an egg and a little water, and make it into a stiff paste.
Moisten the whole with as much water as will bring it to a stiff paste, by working and kneading it with your hands: now introduce it into your retort, taking care not to daub its neck.
With this wet the flour to a stiff paste; and when it is formed into a lump, beat it on all sides with the rolling-pin.
With this, moisten the soap and fuller's earth, till you have a stiff paste.
When half done, cover the breast with a stiff paste of flour and water, removing when you are ready to brown it.
Coat this top thickly with a stiff paste of flour and water to exclude the air, and set in the oven for six hours.
Chop the lard in flour, wet up with ice-water to a stiff paste.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "stiff paste" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
