Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/80

70 They can be fried, or rather boiled, in a deep iron pot. They should be done in a large quantity of lard, and taken out with a skimmer that has holes in it, and held on the skimmer till the lard drains from them. If for family use, they can be made an inch thick.

DOUGH NUTS. Cut up the butter in the flour. Add the sugar, spice, and rose-water. Beat the eggs very light, and pour them into the mixture. Add the yeast, (half a tea-cup, or two wine-glasses full,) and then stir in the milk by degrees, so as to make it m soft dough. Cover it, and set it to rise.

When quite light, cut it in diamonds with a jagging-iron, or a sharp knife, and fry them in lard. Grate loaf-sugar over them when done.

WAFFLES.

Warm the milk slightly. Cut up the butter in it, and stir it a little. Beat the eggs well, and pour them into the butter and milk. Sprinkle in half the flour, gradually. Stir in the sugar, by degrees, and