1 tablespoonful melted butter.
2 heaping tablespoonfuls sugar.
1 egg, yolk and white beaten separately.
Roll the dough one fourth of an inch thick. Cut in rectangular pieces, two and a half by three and a half inches; then make five incisions lengthwise, cutting to within one third of an inch at each end Take up every other strip, fold each strip together slightly in the middle, and drop them into hot fat.
Fig. 5. Cruller.
Fig. 6. Cruller after Folding.
Beat one egg; add one saltspoonful of salt and enough flour to make a very stiff batter. Roll out as thin as a wafer, cut with large round cutter, and fry one minute in hot fat. Serve with honey or syrup, or with cream and jelly, or any delicate pudding sauce.
1 egg, yolk and white beaten separately. ¼ cup cream. 1 saltspoonful salt.
1 saltspoonful baking-powder. ½ saltspoonful cinnamon. 1 teaspoonful wine or brandy. Flour enough to roll out.
Roll as thin as a wafer, and cut with a pastry jagger into small squares or diamonds. Fry in boiling lard. Drain, and sprinkle with powdered sugar. Or add less flour, make a thick, stiff batter instead of a dough, and press the batter through a pastry tube into boiling lard, making rings or any shape preferred.
1 cup flour.
1 saltspoonful salt.
¾ cup boiling water. 1 egg.
Pour the boiling water gradually upon the flour and salt, and stir to a smooth paste; cool, add the egg, and beat well. Press through a pastry tube into hot lard. Drain, and sprinkle with sugar.