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Prussian Balls

Knead half a pound of flour with half an ounce of fresh yeast and as much milk as will make a stiff dough. Put it into a bowl, throw a warm cloth over it, and set it by the side of the fire to rise. When it is light, mix it up with an ounce and a half of clarified butter, two well-beaten eggs, and a table-spoonful of powdered sugar flavoured with lemon-rind, and knead it until it leaves the sides of the bowl in a lump. Make it into little balls, insert inside each one a tea-spoonful of good jam, and close the aperture. Put the balls on a floured paper, and lay this on a tin; put it in a warm place, and let them rise once more. When light, throw them into hot fat, and fry till they are lightly and equally browned all over. Drain them well, serve on a hot dish, and sift powdered sugar thickly over them. Time, five minutes or more, according to size. Probable cost, 9d. Sufficient for three or four persons.