1 pint Graham flour.
Nearly a quart of boiling water or milk.
1 teaspoonful salt.
Scald the flour, when you have salted it, into as soft dough as you
can handle. Roll it nearly an inch thick, cut in round cakes, lay upon
a hot buttered tin or pan, and bake them in the hottest oven you can
get ready. Everything depends upon heat in the manufacture of these.
Some cooks spread them on a hot tin, and set this upon a red-hot stove.
Properly scalded and cooked, they are light as puffs, and very good;
otherwise they are flat and tough. Split and butter while hot.