Take twoquarts of light hop or potato yeast sponge, mix in it apint of new warm milk, three beaten eggs, acup of butter or lard, one large cup of sugar, a large spoonful of cinnamon, and alittlesalt; beat this well, and sift in flour to make a soft dough. Set this in a warm place to rise, and when it is light roll it out on the board a little thicker than pie crust, and cut with a knife in squares of about three inches. Let them stand a little and fry them in plenty of boiling lard. If fried in alittlelard they will soak the fat, which will spoil them. Throw them, or any other kind of cakes you wish to fry, into a pot half full of boiling lard, and it insures their being light and nicely browned.