DUTCH CAKES

Author: Top of the Rock Astronaut / Labels:

One-half pint milk, one-half pint warm water, one-half cake yeast, one heaping tablespoonful sugar, one teaspoonful salt, one egg. Flour enough to make a soft dough. Let rise in warm place two or three hours until light, then roll one-half inch thick, cut into two-inch squares, let rise again one-half hour and fry in hot lard just as you do doughnuts.

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