5 tablespoons lard
3 teaspoons baking powder
3-4 cups flour
3 teaspoons anise seeds
4 eggs
9 tablespoons sugar

Beat eggs and sugar together, add cooled melted lard, anise seeds, flour and baking powder. Use enough flour to make a soft dough. Knead until smooth. Make two long loaves and bake in 375 F oven until cooked. Then cut in slices [about 6 inches long and 1/2 inch thick] and toast each side about 10 minutes. Cool on rack.

Dorinda Cavanaugh's parents originated from two different regions -- her father, Mr. Nicholas Carosella, was born in Castelfrentano, Abruzzo; her mother was born in the United States and her mother's mother was born and raised in Calabria. The recipe in this entry was often made by Dorinda Cavanaugh's mother, Mrs. Ida Carosella. Dorinda Cavanaugh wrote down her mother's recipes and put them all together in a collection, entitled, "Secrets from Nana's Kitchen." The recipe in this entry comes from this private publication..... Photo: Mary Melfi.

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