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To Shape the Milk Fluttes

Roll and gently press out another ball, with a cutter divide in twelve equal pieces, and with the hands roll each piece into nice round shape, cover, let rest for ten minutes, then roll out each piece to five inches long and pointed at both ends. Place in a lightly buttered baking pan, and with pastry brush lightly glaze surface of each with beaten-up egg, etc. Carefully make three small diagonal incisions with scissors or a small sharp knife, cover with a dry cloth and place for an hour in a temperature of 80 degrees to rise.