Japanese Fish.


Set a sponge over night with 1 cake of compressed yeast dissolved in a
cup of warm water, 3 cups of milk and flour enough to make a thick
batter. Then add 1/2 cup of melted butter, 1 cup of sugar, a
salt-spoonful of salt, 1/2 teaspoonful of soda, 1/2 nutmeg grated and
flour enough to make a stiff dough. Let raise five hours; then roll
out half an inch thick and cut into round cakes. Lay in a
well-buttered baking-pan. Let stand half an hour; then bake until a
light brown. Brush the top with white of egg beaten with
pulverized sugar.



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