2 lb Lard
1 lg Egg
1 pn Salt
1/2 c Flour
Powdered sugar
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.
Yields
1 Servings
