3. Fried Almond Rings.
Make a paste thus—half a pound of Coombs' Eureka Flour, two ounces of butter, two ounces of sugar, a quarter pound of almonds ground to a paste. Mix well together. Add one well-beaten egg, with just enough milk to make the mixture into a good dough, roll out about a quarter of an inch thick, stamp out some rounds about the size of the top of a tumbler, then take some smaller rounds and stamp out the inside so as to form rings. Fry these rings in a bath of boiling lard a pale golden colour, drain them on a sieve, and sprinkle well over with castor sugar. Serve on a dish paper neatly. The inner rounds may be put on a well floured baking tin, and baked in the oven as biscuits. So there need be no waste. They are nice both ways.