Cut up half a pound of fresh butter into a pound of sifted flour, and rub them well together with your hands. Mix in three-quarters of a pound of white sugar, and a large tea-spoonful of cinnamon. Add a glass of good white wine, and a glass of rose-water. Beat six eggs very light, and mix them gradually with the above ingredients, so as to form a dough. If you find the dough too soft, add by degrees a little more flour. Roll out the dough into a thick sheet, and cut it into long slips with a jagging-iron. Then form each strip into the figure 8. Have ready over the fire a pot of boiling lard. Throw the cakes into it, a few at a time, and let them cook till they are well browned all over. Then take them out, with a perforated skimmer, draining back into the pot the lard that is about them. As you take them out lay them on a flat dish, the bottom of which is strewed with powdered sugar. They will keep a week, but like most other cakes are best the day they are baked.