Prepare the dough as if for French rolls or cream rolls, roll out thin, cut out like small biscuits, brash over the tops with the least possible amount of melted lard and let stand in pans to rise for an hour. Take them up singly and drop in a kettle of hot lard and fry light brown in about 5 minutes.

Cost of material - these small plain doughnuts 6 cents per dozen. U usually one with a glass of milk, 5c.