Crullers
400. Five eggs,
Three-quarters of a pound of sugar,
A quarter of a pound of butter,
One table spoonful of ground cinnamon,
Two table spoonsful of brandy,
One table spoonful of salæratus,
As much flour as will form a soft dough.
Beat the butter and sugar together till it is light. Whisk the eggs, and then stir in the spice and liquor. Beat the whole very hard; add the salæratus, and as much flour as will form a soft dough, cut it in strips, twist them and drop them in a pot of boiling lard. When they are of a light brown they will be done. Sift sugar over them when cold.