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. [1913 Webster] 2. Specifically, in cookery, a dough prepared for the crust of pies and the like; pastry dough. [1913 Webster] 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. [1913 Webster] 4. A highly refractive vitreous composition, variously colored, used in making imitations of precious stones or gems. See {Strass}. [1913 Webster] 5. A soft confection made of the inspissated juice of fruit, licorice, or the like, with sugar, etc. [1913 Webster] 6. (Min.) The mineral substance in which other minerals are imbedded. [1913 Webster] {Paste eel} (Zo["o]l.), the vinegar eel. See under {Vinegar}. [1913 Webster]