: Vanity Cakes


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Posted by sherry on August 04, 2001 at 23:03:42:

In Reply to: Vanity Cakes posted by Laura on August 04, 2001 at 13:57:19:

VANITY CAKE

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1 to 2 lb. lard
1 large egg
pinch of salt
1/2 c. white flour
powdered sugar

Use enough lard to produce a depth of 3 inches; heat it
to 350 degrees. In a bowl beat the egg and salt for a full minute.
Beat in thoroughly 1/4 cup flour. Add more flour, a tablespoon
at a time, until the batter is too stiff for beating but too
soft to roll out. Cover a dinner plate with flour; with a
teaspoon, spoon the batter onto the plate in 6 separate por-
tions. With a knife, turn each spoonful of dough over to flour
it, then drop it into the hot lard. Aim for a limp but compact
dough mass that will not string out when it leaves the knife.
If working with a mini fryer, cook no more than 1 at a time.
Cook each cake for at least 3 1/2 minutes, during which time it
may need help in turning. If it darkens quickly, the fat is
too hot. Drain on brown paper and dust with powdered sugar.



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