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Dough Nuts, American

Into a pound of flour rub a piece of butter the size of an egg. Add a little pounded allspice, and two table-spoonfuls of sugar. Mix a table-spoonful of yeast with four eggs, and a little lukewarm milk. Work all well together, and put the mixture in a warm place to rise. Then roll it out about half an inch thick, cut into pretty shapes, and fry in boiling oil or lard until the nuts are a golden brown. Drain on a moistened sieve, strew sifted sugar over the nuts, and keep them in a dry place. Time to fry, five to ten minutes. Probable cost, 8d. per pound.