: Vanity Cakes

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: VANITY CAKE : -------------------------------------------------------------------------------- : 1 to 2 lb. lard : 1 large egg : pinch of salt : 1/2 c. white flour : powdered sugar : Use enough lard to produce a depth of 3 inches; heat it : to 350 degrees. In a bowl beat the egg and salt for a full minute. : Beat in thoroughly 1/4 cup flour. Add more flour, a tablespoon : at a time, until the batter is too stiff for beating but too : soft to roll out. Cover a dinner plate with flour; with a : teaspoon, spoon the batter onto the plate in 6 separate por- : tions. With a knife, turn each spoonful of dough over to flour : it, then drop it into the hot lard. Aim for a limp but compact : dough mass that will not string out when it leaves the knife. : If working with a mini fryer, cook no more than 1 at a time. : Cook each cake for at least 3 1/2 minutes, during which time it : may need help in turning. If it darkens quickly, the fat is : too hot. Drain on brown paper and dust with powdered sugar.

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