Source : Webster's Revised Unabridged Dictionary (1913)

Paste \Paste\, n. [OF. paste, F. p[^a]te, L. pasta, fr. Gr. ?
   barley broth; cf. ? barley porridge, ? sprinkled with salt, ?
   to sprinkle. Cf. {Pasty}, n., {Patty}.]
   1. A soft composition, as of flour moistened with water or
      milk, or of earth moistened to the consistence of dough,
      as in making potter's ware.

   2. Specifically, in cookery, a dough prepared for the crust
      of pies and the like; pastry dough.

   3. A kind of cement made of flour and water, starch and
      water, or the like, -- used for uniting paper or other
      substances, as in bookbinding, etc., -- also used in
      calico printing as a vehicle for mordant or color.

   4. A highly refractive vitreous composition, variously
      colored, used in making imitations of precious stones or
      gems. See {Strass}.

   5. A soft confection made of the inspissated juice of fruit,
      licorice, or the like, with sugar, etc.

   6. (Min.) The mineral substance in which other minerals are
      imbedded.

   {Paste eel} (Zo["o]l.), the vinegar eel. See under {Vinegar}.