Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/84

74 a spoon just enough to make a thin batter, and sprinkle some flour over the top. Cover the pan, and set it in a warm place for several hours.

When it is light, add half a pint more of lukewarm water; and make it, with a little more flour, into a dough. Knead it very well for ten minutes. Then divide it into small pieces, and knead each separately. Make them into round cakes or rolls. Cover them, and set them to rise about an hour and a half.

Bake them, and when done, let them remain in the oven, without the lid, for about ten minutes.