1 1/2 c. sugar
2 eggs, beaten
3 tsp. baking powder
1/2 tsp. nutmeg
2 egg yolks
4 1/2 c. flour
Pinch of salt
1 c. milk

Add the sugar to the 2 egg yolks and beat thoroughly; mix in the 2 beaten whole eggs. Sift dry ingredients and add alternately with the milk to the sugar and egg mixture. Do not beat too much, just enough to mix the dry ingredients with the liquid. Have the dough rather stiff.

Roll out on a floured board, about 1/4 inch thick. Fry in hot lard. Handle the dough as little as possible. Drain on brown paper and when cold store in a stone crock.