Warm a cup of butter in a pint of milk; when nearly cool add enough flour to make a thick batter and add a cup of yeast; beat it well and set it to rise; when light work in gradually and carefully two cups of sugar, the whipped whites of six eggs, half a teaspoon of soda dissolved in a spoon of milk, one teaspoon of salt, a teaspoon of ground cinnamon and half of a nutmeg grated; then work in gradually enough flour to make it stiff enough to roll out.

Let it rise again and when very light roll it out in a sheet an inch thick; cut into rounds; put into the centre of each round a large Sultana raisin, seeded, and mold into perfectly round balls; flatten a little; let them stand a few minutes before boiling them; have plenty of fat in the pot and when it boils drop in the cakes; when they are a light brown take them out with a perforated skimmer; drain on soft white paper and roll, while warm, in fine powdered sugar.