Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 59

One pint of flour, one cup of water, one teaspoonful of salt. Mix into a stiff dough; transfer to a floured block of wood and beat with a rolling-pin, steadily, for ten minutes, shifting the dough often and turning it over several times. In the olden days half an hour was the regulation time, but ten minutes are enough if one has a strict eye to business. Cut into round cakes, prick with a straw and bake in a brisk oven.