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Norwegian Breakfast Cake
Fried—Very Nice. —Put into a pan 4 eggs and 4 table-spoonfuls of sugar, and beat very light. Then add 11/2 cups of sweet cream, and 1 tea-spoonful of salt, flour enough to roll very thin. Cut in diamonds, and have ready a frying-pan of hot lard. The lard should be about half an inch deep in the pan. Lay the cakes in and turn quickly. They should fry fast. If you want them very nice, roll them in pulverized sugar as you take from the lard. In making them be careful not to roll the cakes up as
you put them into the frying-pan, but keep them nice and flat. —Fannie T. Bradley, Fossum, Minn., in Blade.
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