Put about 1 1/2 lbs. of lard on stove to melt (or about 3 inches deep in pan). Beat 1 egg thoroughly; add 1/2 cup sugar (put through sieve), 1/2 teaspoon salt, about 1/3 of a nutmeg (grated), flavor with vanilla; beat all together thoroughly, then add 1 tablespoon of the melted (not hot) lard, beat again; then add an even 1/2 cup of sour milk into which has been stirred a 1/2 teaspoon of soda until it is foamy. Mix with the above and then gradually add flour, with a scant 1/2 teaspoon baking powder in it, until like stiff cake batter. Stir hard and then mix into a soft dough and roll out about 1 inch thick; cut into shapes and drop into hot lard. To try fat, drop piece of dough in, and if right temperature it will immediately rise to top and begin to swell. Keep turning cakes until done. - Mrs. H. P. Wilkins, 5114 Kenmore Ave., Chicago, 111.

Variation I

Rub together 1 egg, 1 cup light brown sugar, 1 cup sweet milk, 2 tablespoons melted lard, a pinch of salt, nutmeg to taste, 2 teaspoons baking powder. Mix soft, and cut. Fry in deep fat. When taken from kettle drain on brown paper and dust with pulverized sugar. - Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111.

Breakfast Doughnuts

2 cups of sugar, 1 of white and 1 of brown sugar, 1 1/2 cups of sour milk, 1 pinch of salt, 2 tablespoons of melted lard, 2 eggs. Flavor to taste. Flour enough to make a stiff dough. Fry in hot lard. - Mrs. A. Morgan, 429 19th Ave., Maywood, 111.