Читать книгу The Myrtle Reed Cook Book - Reed Myrtle - Страница 65

One quart of boiling water, one teaspoonful of salt, five heaping tablespoonfuls of rye meal. Sprinkle the meal into the boiling water, stirring constantly, add the salt, bring to the boil once more, cover, and cook slowly in the double boiler one hour and a half. Serve with sugar and cream.