This paste or dough is then rolled out with a straight rolling pin--( not an English one)--till it is as thin as a wafer.

The board must be well floured or it will stick.

A marble slab is best, and if you are at a loss for a rolling-pin try an empty black bottle.

It is very important to roll the pastry thin, and it has been well observed that the best test of thinness is to be able to read a book through the paste.

When rolled out, let each thin cake dry for five or ten minutes.