Beat the eggs very light. Do not separate yolks and whites but beat together about five minutes; add the milk, salt and just a dash of baking powder (about as large as a small bean). Quickly whisk in enough sifted flour to make a thin pan cake batter. Beat smooth. Drop by spoonfuls into deep smoking hot lard and fry like doughnuts. Drain, and serve immediately with maple syrup, honey or jelly sauce.
Attributed to Mrs. B. G. Whitehead.