Put into a sauce-pan a pint of milk, and two table-spoonfuls of fresh butter. Set it over the fire, and when the butter begins to melt, stir it well through the milk. As soon as it comes to a boil, begin to stir in a pint of sifted flour, a little at a time; making the mixture very smooth, and pressing out all the lumps. Let it continue to boil five minutes after the flour is all in. Then pour it into a deep pan, and set it to cool. In another pan beat six eggs very light. When it is nearly cool, stir the beaten egg into the mixture, a little at a time; stirring the whole very hard, till it is as light as possible.

Have ready, over the fire, a pot with a pound or more of fresh lard melting in it. When the lard comes to a boil, take up portions of the batter in a large spoon, or a small ladle, and drop them into the boiling lard, so as to form separate balls. When they are well browned, take them out with a perforated skimmer, draining the lard from them back into the pot. Lay them on a flat dish, and when all are done, sift over them a mixture of powdered sugar and powdered cinnamon or nutmeg. They should be eaten quite fresh.