Plain Crullers
576. Three-quarters of a pound of pulverized white sugar,
Eight eggs,
As much flour as will make a soft dough,
One dessert spoonful of dissolved salæratus,
One tea spoonful of nutmeg,
One tea spoonful of cinnamon,
The grated rind of one lemon, or
Six drops of essence of lemon.
Whisk the eggs very light, stir in the sugar, and about half the flour, spices and lemon; then add the salæratus, and as much more flour as will make a soft dough. Do not knead it, but roll it with your hands in round strips, cut them about three inches long, double and twist them. Throw them into boiling lard to cook them. They require to be turned over whilst they are boiling in the lard, in order to have them brown on both sides. These cakes are very much liked and are very easily made. Sift sugar over before they are sent to the table.