Dough-Nuts
On baking day, take two pounds of very light bread dough that has been made in the usual manner. Put it into a broad pan. Rub into it half a pound of fresh butter, and half a pound of powdered sugar, and a table-spoonful of mixed nutmeg and cinnamon. Wet it with half a pint of milk, and mix in three well beaten eggs. Cover it, and set by the fire to rise again. When quite light, flour your pasteboard, and make the dough into oval balls; or, you may cut it into diamond shapes, (handling it as little as possible.) Have ready, over the fire, a pot of boiling lard. Drop the dough-nuts into it, and boil them; or fry them brown in a frying-pan. Take them out one by one in a perforated skimmer, draining back the lard into the pan. Spread them on a large dish, and sift sugar over them. Eat them fresh; when heavy and stale they are not fit. This is a German cake.