DOUGH NUTS.
Melt in a quart of boiling hot milk, a quarter of a pound of butter, into which beat flour enough to make a stiff dough, and one pound of brown sugar. When nearly cold, put in four eggs well beaten, and a tea-cup full of yeast. Let them rise, and when quite light, drop them with a spoon into boiling lard. Spices to your taste, and a little brandy.