1 lb. butter.
1½ lb. powdered sugar.
12 eggs.
Mace and nutmeg to taste.
Flour to roll out stiff.
This is for a large quantity of crullers. Roll out in a thin sheet, cut
into shapes with a jagging-iron, and fry in _plenty_ of boiling lard.
Test the heat first by dropping in one. It should rise almost instantly
to the surface. Crullers and doughnuts soak in fat at the bottom of the
kettle. These should be a fine yellow.
The most delicious and the nicest-looking crullers I have ever seen
were made by the dear old lady from whom I had this receipt. They were
as pretty and perfect a picture of their kind as she was of hers.
Crullers are better the second day than the first. If the fat becomes
so hot that the crullers brown before they puff out to their full
dimensions, take the kettle from the fire for a few minutes. Have
enough cut out before you begin to fry them, to keep a good supply all
the while on the fire. If you undertake the task alone, cut out all
before cooking one.