Fried Bread and Dip

Roll some light biscuit dough an eight of an inch thick, cut it in forms three inches long, and one inch wide, and fry in hot lard, shaking the kettle while frying; fry to a light brown. Have ready a dip made by stirring into boiling milk, --say one pint,--one tea-spoonful of salt and one quarter of a pound of butter into which one table-spoonful of sifted flour is braided; break open each fried cake, drop it into the dip, put them into your dish, and when the dish is full, pour in as much of the dip as you like, and serve. This is an excellent breakfast. 

Taken from The Practical Cook Book; Containing Upwards of One Thousand Receipts: Consisting of Directions for Selecting, Preparing and Cooking all Kinds of Meats, Fish, Poultry, and Game, Soups, Breads, Vegetables and Salads. Also for the Making of all Kinds of Plain and Fancy Breads, Pastries, Puddings, Cakes, Creams, Ices, Jellies, Preserves, Marmalades, etc. etc. etc. Together with Various Miscellaneious Receipts, and Numerous Preparations for Invalids. By Mrs. Bliss, Philadephia, E. Claxton and Company, 920 Market Street, 1882. p. 270