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Simple Nut Cakes Cooking Recipe

Below is the quick and easy cooking recipe for Nut Cakes.

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.

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