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DOUGH NUTS, AMERICAN (another way)

Rub four ounces of butter into three pounds of fine flour; add one pound of sugar, a tea-spoonful of powdered cinnamon, and a whole nutmeg, grated. Whisk four eggs, and mix them gradually with a gill of yeast and as much of a pint of new milk, flavoured with rose-water, as will make the flour into a soft dough. Cover it up, warm to rise, and when sufficiently risen make it into balls, or into any form liked, and drop them into a saucepan of boiling lard. When of a fine brown colour they are done, and should be laid before the fire on a sieve to dry. It sometimes happens that the nuts are insufficiently cooked in the middle. To ensure their being done thoroughly, drop them into the lard as soon as it boils. Time to boil, five or six minutes. Probable cost for the above ingredients, 2s. 6d. to 3s.