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Fried Cakes
Sugar and sweet milk, of each 1 cup; 2 eggs; baking powder, 1/1/2 tea-spoonfuls; melted lard, 6 table-spoonfuls; salt, 1 salt-spoonful, or to taste; flour to make as soft as can be rolled. Cut it into any shape desired and fry carefully. The author prefers his the next day after made, and so on as long as they keep without becoming too dry and hard; but if any of these cakes become dry and hard—the same with biscuit or slices of bread-steaming softens them very nicely.
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