| How To Cook: |
|
|
1. Beat the eggs and sugar for ½ hour and add the cream, the melted butter, cardamom and the flour, well mixed with the hartshorn salt.
|
2. Leave in a cool place until the next day.
|
3. Divide into workable portions and roll out into long, thin "snakes" the thickness of your little finger.
|
4. Cut into lengths of 3 - 4 inches and tie the two ends as when beginning a granny knot.
|
5. Fry carefully in boiling fat, about 6 at a time, until light brown.
|
6. The fat must always be boiling or the cakes will absorb it and not become crisp as they should.
|
7. Remove each batch and drain on absorbent paper.
|
8. These cakes resemble small doughnut rings, but when cold they are quite firm and will keep well in an airtight tin.
|
9. Two thin wooden sticks or twigs are handy for the purpose of turning the cakes in the fat and for removing them.
|
10. Alternatively, use 1½ teaspoons baking powder instead of salt of hartshorn, and cook the mixture at once.
|
