A Pennsylvania Dutch favorite contributed by a Yankee reader.
Beat the milk with the egg. Blend the dry ingredients and gradually add the milk mixture, beating constantly until the batter is smooth. Place your finger over the opening of the funnel and fill it with batter. Holding the funnel as close to the surface of the fat as possible; remove your finger and drop the batter into the fat swirling it in circles from the center out to form a spiral cake about 3 inches in diameter. Immediately replace your finger on the funnel hole and form other cakes, as many as will float uncrowded. Fry until the cakes are puffy and golden brown, turning once. Remove with a slotted spoon to paper toweling to drain. Sift confectioners’ sugar lightly over the cakes or serve them with molasses or maple syrup. It is intriguing to watch the cook make funnel cakes for breakfast or lunch. The batter forms rings around rings and the cakes may be made up to 6 inches across if you wish.