Soft doughs which are to be cut into shapes should be mixed as soft as can be handled easily, then tossed out lightly on the floured board until they are well floured, patted with the rolling-pin until half an inch thick, then cut with a floured, sharp-edged cutter.

Stiff doughs which are to bo rolled very thin, like cookies, etc., require about four measures of flour to one of liquid. Roll only a small portion at a time, and roll with a light quick stroke, not bearing down hard enough to make the dough stick. Cut the shapes close together and put the scraps with another portion, knead them slightly, just enough to make a smooth mass, then roll again. In rolling any soft dough, use enough flour to prevent sticking, but no more, and be sure that the dough does not stick. When it has adhered to the board, always scrape it off before adding more flour.

Flour the roller, and keep that and the board free from lumps of dough.