Rub half a pound of butter into two pounds of sifted flour, mixing
in three quarters of a pound of powdered sugar. Add a tea-spoonful
of powdered cinnamon, and a grated nutmeg, with a large
table-spoonful of rose water. Beat six eggs very light, and stir
them into the mixture. Mix it with a knife into a soft paste. Then
put it on the paste-board, and roll it out into a sheet an inch
thick. If you find it too soft, knead in a little more flour, and
roll it out over again. Cut it into long slips with a jagging
iron, or with a sharp knife, and twist them into various fantastic
shapes. Have ready on hot coals, a skillet of boiling lard; put in
the crullers and fry them of a light brown, turning them
occasionally by means of a knife and fork. Take them out one by
one on a perforated skimmer, that the lard may drain off through
the holes. Spread them out on a large dish, and when cold grate
white sugar over them.
They will keep a week or more.