PASTE, in Cookery, a soft composition of flour, wrought up with proper fluids, as water, milk, or the like, to serve for cases or coffins, therein to bake meats, fruits, &c. It is the basis or foundation of pies, tarts, patties, pasties, and other works of pastry. It is also used in confectionary, &c. for a preparation of some fruit, made by beating the pulp thereof with some fluid or other admixture, into a soft pappy consistence, spreading it into a dish, and drying it with sugar, till it becomes as pliable as an ordinary paste. It is used occasionally also for making the crusts and bottoms of pies, &c. Thus, with proper admixtures, are made almond pastes, apple pastes, apricot pastes, cherry, currant, lemon, plum, peach, and pear pastes.