| How To Cook: |
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1. Cook potatoes and mash them while still warm.
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2. Knead well with rye flour to a smooth paste, and then leave till the following day.
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3. Roll out as thinly as possible to a round cake as large, as your frying pan.
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4. Cook in the frying pan (or on an electric hot-plate) turning it 2 -3 times with a palette knife till well done.
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5. Put the warm cake into a folded clean kitchen cloth.
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6. Make a paste of equal amounts of softened butter and sour cream and spread half one side of the cake; dust with a little sugar, fold the unbuttered part over and cut into triangles.
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7. Keep the cakes in the cloth till served.
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