They can be fried, or rather boiled, in a deep iron pot. They should be done in a large quantity of lard, and taken out with a skimmer that has holes in it, and held on the skimmer till the lard drains from them. If for family use, they can be made an inch thick.
DOUGH NUTS.
Three pounds of sifted flour.
A pound of powdered sugar.
Three quarters of a pound of butter.
Four eggs.
Half a large tea-cup full of best brewer's yeast.
A pint and a half of milk.
A tea-spoonful of powdered cinnamon.
A grated nutmeg.
A table-spoonful of r0se-water.
Cut up the butter in the flour. Add the sugar, spice, and rose-water. Beat the eggs very light, and pour them into the mixture. Add the yeast, (half a tea-cup, or two wine-glasses full,) and then stir in the milk by degrees, so as to make it m soft dough. Cover it, and set it to rise.
When quite light, cut it in diamonds with a jagging-iron, or a sharp knife, and fry them in lard. Grate loaf-sugar over them when done.
WAFFLES.
Six eggs.
A pint of milk.
A quarter of a pound of butter.
A quarter of a pound of powdered white sugar.
A pound and a half of flour, silted.
A tea-spoonful of powdered cinnamon.
Warm the milk slightly. Cut up the butter in it, and stir it a little. Beat the eggs well, and pour them into the butter and milk. Sprinkle in half the flour, gradually. Stir in the sugar, by degrees, and
