Crullers
2 eggs
½ cup cream, sweet or sour
½ cup milk
1 tsp. baking soda
1 tsp. salt
¼ cup sugar
3½ to 4 cups flour
Beat the eggs, add cream and milk. Sift dry ingredients and combine with liquid, using just enough flour to make dough that can be rolled, but still remain soft. Mix well and let stand for 2 hours. Turn out on floured board and roll to ¼ in. thick. Cut into strips 6” × 1”. Fry in deep fat (360-f) until brown on both sides. Drain on absorbent paper and dust with powdered sugar, if you wish.