Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • cups flour.
  • ¾ teaspoon salt.
  • ¼ cup cottolene or cocoanut butter.
  • Cold water.


    Mix salt with flour, cut in shortening with knife. Moisten to dough with cold water. Toss on floured board, pat roll out, and roll up like a jelly roll. Use one-third cup of shortening if a richer paste is desired.