Rye Drop Cakes

Instructions

1. 1

   Sift the dry ingredients into a bowl.

2. 2

   Gradually stir in the milk.

3. 3

   Add the beaten eggs and molasses and mix well.

4. 4

   If the batter is too thin, add a little more rye and/or plain flour to thicken to a firm batter, if it is too thick, add a little more milk.

5. 5

   Get your lard or oil hot before dropping in the first batch.

6. 6

   Drop by spoonfuls into hot fat (350 degrees) and let them bob until they are brown.