Photo: Wesual Click
Ingredients
- 1/2 teaspoonful of salt
- 1 1/2 lbs
Directions
1
_Contributed, by Sally M. Robinson Hance, Mrs. Anthony M. Hance, Philadelphia, Pa._
2
1½ lbs. of the best flour, 4 oz. of lard, ½ teaspoonful of salt. Mix with cold water just as stiff as possible. Put the dough on a board and knead until it is perfectly pliable and makes a popping sound under your hands from the air bubbles breaking in it, and until you can pull it down in long thin strips. These tests are infallible, but the dough has to be worked hard and long. Break off into pieces about the size of an egg. Mould them into round balls, about ¾ in. thick, flatten with a rolling pin. Stick through 5 or 6 times with a fork. The oven must be well heated but not too hot. Bake ½ hour.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg