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    Source of Recipe

    Laura Ingalls Wilder Web Site

    List of Ingredients

    1 to 2 lb. lard
    pinch of salt
    powdered sugar
    1 large egg
    cup white flour


    In a deep fryer, use enough lard to produce a depth of 3 inches; heat it to 350 degrees.

    In a bowl beat the egg and salt for a full minute. Beat in thoroughly cup flour. Add more flour, a tablespoon at a time, until the batter is too stiff for beating but too soft to roll out. Cover a dinner plate with flour; with a teaspoon, spoon the batter onto the plate in 6 separate portions. With a knife, turn each spoonful of dough over to flour it, drop it into the hot lard. Aim for a limp but compact dough mass that will not string out when it leaves the knife.

    If working with a mini fryer, cook no more than 1 at a time. Cook each cake for at least 3 minutes, during which time it may need help in turning. If it darkens quickly, the fat is too hot. Drain on brown paper and dust with powdered sugar.




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