Regarding the “Lining Paste” mentioned in the recipe.
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100 years ago when women did a lot of baking, they kept a concoction in their fridge called Lining Paste.” It was made of shortening, oil, & flour, that was beaten together to form a paste, stored in glass jars, and kept in the refrigerator where it was ready to use when needed.
Today we simply grease pie and cake pans with butter, margarine, oil, or shortening; or use a non-stick baking spray in a can, like Pam. Occasionally, a recipe may tell you to grease a pan and dust with flour. All of these methods originated from the Lining Paste used years ago.
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