Fried Cakes
Two and one-half tablespoons of butter Three eggs One cup of milk Four teaspoons of Larkin Baking Powder One-fourth teaspoon of Larkin Cinnamon One-fourth teaspoon of grated Larkin Nutmeg One and one-half teaspoons of Larkin Table Salt Flour enough to roll.
Cream the butter, and add one-half the sugar. Beat eggs with remainder of sugar, and combine mixtures.
Add three and one-half cups of flour with the baking powder, salt and spices, and more flour if not stiff enough to roll. Turn on a floured board, knead slightly, and roll to about one-fourth inch in thickness. Cut out with a doughnut-cutter and fry in deep fat. Be sure the fat is of the right temperature, as it will soak into the cakes if not hot enough.