Photo: Sorin Gheorghita
Ingredients
- one finger into some butter
- half over the buttered
- 9 then we bake
Directions
1
1 We flour the moulding-board.
2
2 We shape some of the raised dough into a ball.
3
3 We flour the rolling-pin.
4
4 We roll the dough from us till about an inch thick.
5
5 We cut it with a biscuit-cutter.
6
6 We dip one finger into some butter, and butter one-half of the edge of each piece.
7
LESSON SIXTH. 99
8
7 We fold the unbuttered half over the buttered, and place in the pan in which they are to be baked.
9
8 We place them near the fire to rise until double their original size.
10
9 Then we bake.
By Huntington, Emily, 1841-1909 ·
Recipe sourced from
internet_archive