Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 34

4 cups flour.

1/4 cup lard.

1/2 teaspoonful salt.

1 cup cold water.

Rub lard and salt in the flour and mix with the water to a stiff dough. Knead ten minutes, then beat hard with a rolling pin or beater, turning it over and over until it begins to blister and is light and puffy. Then cut with a small biscuit cutter, place some distance apart on the pan, prick with a fork. Bake in a hot oven twenty minutes.