Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 138

Table of Contents

1 pint flour

⅓ cup lard

1 teaspoon salt

Milk and water in equal quantities

Southern Pupil

Mix and sift flour and salt; work in lard with tips of fingers, and moisten to a stiff dough. Toss on slightly floured board, and beat with rolling-pin thirty minutes, continually folding over the dough. Roll one-third inch in thickness, shape with round cutter two inches in diameter, prick with fork, and place on a buttered tin. Bake twenty minutes in hot oven.