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Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)
Take 1/2 cup of sugar, 1 cup sweet cream, a piece of butter the size of a walnut, 2 eggs, a pinch of salt, 1 teaspoonful of soda and enough flour to make a stiff dough: Roll out about twice as thick as pie dough and cut in any shape desired. Drop the cakes one by one into boiling lard in which put several dried apple snitz to keep it from getting too brown.
Sister Mary Snively, Lanark, Ill.
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