(A Jewish Recipe)

Required: One pound of the best flour. Quarter of a teaspoonful of salt. Cream to mix the whole into a stiff paste.

Sieve the flour and salt into a basin. Put it near the fire for a few minutes to slightly warm the flour, then mix it into a stiff paste with cream. Slightly flour the board and rolling-pin, and roll the pastry out very thinly; next stamp it into large rounds. Put these on a girdle over the fire. When one side begins to blister turn the cake over, and cook until the other side is covered with blisters and is a pale brown and crisp.