Title: Belvedere Cakes
Categories: Cake
Yield: 4 Servings

Text

Take a quart of flour, four eggs, a piece of butter the size of an egg, a piece of lard the same size; mix the butter and lard well in the flour; beat the eggs till light in a pint bowl, and fill it up with cold milk, then pour it gradually into the flour; add a teaspoonful of salt; work it for eight or ten minutes only; cut the dough with a knife the size you wish it, roll into cakes about the size of a breakfast plate and bake in quick oven.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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