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Carnival Cakes

Beat into a gill of milk a couple of eggs, adding gradually half a pound of flour. Let it stand for three hours, and then work into it enough flour to make a good dough; roll out thin and cut into rounds nine inches in diameter, then cut four parallel lines to within one inch of the sides so as to form handles by which the cake may be lifted. Place in hot fat and fry to a light yellow; pile on a dish and sprinkle sugar over them. The cakes should be eaten cold.