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(Pancakes, Fritters, Etc.) - (The International Jewish Cook Book)

Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon
of sugar with one egg. Add one tablespoon of cream, one teaspoon of
brandy and flour to make stiff dough. Work the whole together with a
spoon until the flour is incorporated with the other ingredients and you
have a dough easily handled. Break the dough in pieces about the size of
a walnut; roll each piece out separately just as thin as possible
without tearing (the thinner the better), make three lengthwise slashes
in the centre of each piece of dough after rolling out.
Heat a large deep skillet about half full with boiling hot butter or
Crisco, drop in the snowballs, not more than three at one time, brown
quickly on one side, then on the other, turn carefully with a perforated
skimmer as they are easily broken. Remove to a platter, sprinkle with
powdered sugar and cinnamon and a few drops of lemon juice.

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