| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
New England |
Cakes, 1941 |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Shortening |
| 1 |
c |
Sugar |
| 1 |
|
Egg, well beaten |
| 3 |
ts |
Baking powder |
| 1 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 2 |
c |
Flour |
| 1/2 |
ts |
Nutmeg |
INSTRUCTIONS
Cream shortening and sugar. Add egg, milk, salt, and nutmeg. Sift flour,
measure, and sift with baking powder. Mix thoroughly. Add sufficient flour
to make a soft roll dough. Chill dough. Turn onto lightly floured board.
Roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat (365
F) until brown. Drain on crumpled absorbent paper. Florence Taft Eaton,
Concord, MA.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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