Put in a small agate pan four inches deep, let rise until light, dust pulverized sugar over top and bake about 25 or 30 minutes in a moderate oven.
Double the materials called for, using 2 _cups_ of well-risen bread dough or sponge, and you will have a good-sized cake.
GOOD, CHEAP DUTCH CAKES To a bowl containing 1 cup of scalded milk, add 1 tablespoonful of lard and 1 cup of sugar.

When lukewarm add 1 yeast cake (Fleischman's), dissolved in 1 cup of lukewarm water, and about 5 cups of good flour.

Set to rise at night about nine o'clock, the next morning roll out pieces about one and a half inches thick, to fit in medium-sized pie tins.

Set in a warm place to rise.

When light, brush top with melted butter and strew sugar thickly over and bake from 15 to 20 minutes in a moderately hot oven.