Crullers ( Miss Amanda Newton ).
Beat three eggs well with four table-spoonfuls of sugar; add four or five table-spoonfuls of melted lard, then flour enough to make it not too stiff. Roll rather thin (one-third of an inch). Cut the cakes into shapes, and throw them into boiling lard, like doughnuts. They may be simply shaped, as in Fig. 1. To give them the shape of Fig. 3, first cut the paste, as in Fig. 2; hold the first line with the thumb and finger of the left hand, then with the right hand slip the second line under the first, then the third under the second, and so on until they are all slipped under; pinch the two ends together, and the cruller will be in form of Fig. 3.