Stir a quart of milk gradually into a quart of flour--put in a
tea-spoonful of salt, and seven beaten eggs. Drop them by the large
spoonful into hot lard, and fry them till a very light brown color. They
are the lightest fried in a great deal of fat, but less greasy if fried
in just fat enough to keep them from sticking to the frying pan. Serve
them up with liquid pudding sauce.