CRULLERS.
Half a pound of butter.
Three quarters of a pound of powdered white sugar.
Six eggs, or seven, if they are small.
Two pounds of flour, sifted.
A grated nutmeg.
A tea-spoonful of powdered cinnamon.
A table-spoonful of rose-water.
Cut the butter into the flour, add the sugar and spice, and mix them well together.
Beat the eggs, and pour them into the pan of flour, &c. Add the rose-water, and mix the whole into a dough. If the eggs and rose-water are not found sufficient to wet it, add a very little cold water. Mix the dough very well with a knife.
Spread some flour on your paste-board, take the dough out of the pan, and knead it very well. Cut it into small pieces, and knead each separately. Put all the pieces together, and knead the whole in one lump. Roll it out into a large square sheet, about half an inch thick. Take a jagging-iron, or, if you have not one, a sharp knife; run it along the sheet, and cut the dough into long narrow slips. Twist them up in various forms. Have ready an iron pan with melted lard. Lay the crullers lightly in it, and fry them of a light brown, turning them with a knife and fork, so as not to break them, and taking care that both sides are equally done.
When sufficiently fried, spread them on a large dish to cool, and grate loaf-sugar over them.
Crullers may be made in a plainer way, with the best brown sugar, (rolled very fine,) and without spice or rose-water.
