| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lard |
| 1 |
lg |
Egg |
| 1 |
pn |
Salt |
| 1/2 |
c |
Flour |
|
|
Powdered sugar |
INSTRUCTIONS
Use large fryer to produce depth of 3", heat lard to 350. In bowl beat egg
& salt for a full minute. Beat in 1/4 cup flour, a Tbls. at a time, until
batter is too stiff for beating but too soft to roll out. Cover a dinner
plate with flour. With a teaspoon, spoon batter onto plate in 6 separate
portions. with knife turn each over to flour, then drop into hot fat. Aim
for limp but compact dough mass that will not string out when it leaves the
knife. Cook each cake for at least 3 1/2 minutes, during which time it may
need help in turning. If it darkens too quickly, fat is too hot. Drain
cakes on paper & dust with sugar. Submitted By THESERVS@GATE.NET (THOMAS E.
HAUG) On THU, 09 NOV 1995 172248 -0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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