Nut Cakes Recipe

Heat a pint of milk just lukewarm--stir into it a tea-cup of lard, (the

lard should be melted.) Stir in flour, till it is a thick batter, then

add a small tea-cup of yeast. Set it in a warm place--when light, work

in two tea-cups and a half of rolled sugar, four eggs beaten to a froth,

two tea-spoonsful of cinnamon, and one of salt. Knead in flour to make

it sufficiently stiff to roll out--keep it in a warm place, till risen

again. When it appears of a spongy lightness, roll it out about half an

inch thick, cut it into cakes with a wine glass, let them remain fifteen

or twenty minutes before boiling them--boil them in a pot, with about a

couple of pounds of lard. The fat should be hot enough to boil up as

they are put in, and a brisk fire kept under the pot. It should be

shaken constantly while they are boiling. Only a few should be boiled at

once--if crowded, they will not fry well. If you wish to have them look

nice, dip them into powdered white sugar as soon as fried. The same

lard, with a little more added, will answer to fry several batches of

cakes in, if not burnt.