1/2 tsp. salt 2 2/3 c. cold water
2 c. cake flour 1/4 c. cornstarch
1/3 c. oil
Mix dry ingredients, then add liquids. Stir well. Pour about 1/3 cup
into oiled 8 X 9 inch pie pan. Steam about 5 minutes, then cool. Roll up
like a jelly-roll. Wipe pan clean and dry, reoiling, and reusing until
all batter is done. Store at room temperature up to 12 hours.
