AMERICAN FRY CAKES

Kaipara and Waitemata Echo, 12 June 1914, Page 2

AMERICAN FRY CAKES

Take one pound of flour, two teaspoonfuls of baking powder, two ounces of good dripping, a teaspoonful of sugar, a pinch of salt, one well-beaten egg, and a co(Teecupful of milk (sour milk is best for this purpose). Mix the ingredients well. Roll the paste out, divide it into rounds, push a finger through the centre of each . round, and fry them in an iron saucepan in which is deep boiling- fat. Unless the fat is at boiling point, that is, when a blue vapour rises from it, the cakes will be sodden and heavy. Do not cook too many of them at once, for that would cool the fat, and produce the result I have just mentioned. Making a hole in the middle of the cake facilitates rapid and perfect cooking.

In America these cakes are eaten hot at breakfast time. They are equally good served with a little sweet sauce after the meat course at dinner. When cold they make a nice addition to the tea table if spread with a little butter.