Beat three eggs well with four table-spoonfuls of sugar; add four or five table-spoonfuls of melted lard, then flour enough to make it not too stiff. Roll rather thin (one-third of an inch). Cut the cakes into shapes, and throw them into boiling lard, like doughnuts. They may be simply shaped, as in Fig. 1.

Crullers 133Crullers 134Crullers 135

To give them the shape of Fig. 3, first cut the paste, as in Fig. 2; hold the first line with the thumb and finger of the left hand, then with the right hand slip the second line under the first, then the third under the second, and so on until they are all slipped under; pinch the two ends together, and the cruller will be in form of Fig. 3.


Ingredients: Two eggs, one cupful of sugar, one cupful of sour milk, half a tea-spoonful of soda, four table-spoonfuls of melted lard; add flour, making the dough rather soft.

Fry them in hot lard, and sprinkle pulverized sugar over them while still hot.


Ingredients: Three cupfuls of bread-dough, one cupful of butter, three scant cupfuls of sugar, one cupful of raisins or English currants, three eggs, a nutmeg grated, one tea-spoonful of soda, two tea-spoonfuls of cream of tartar, a wine-glassful of brandy.

Gingerbread (Mrs. Lansing), No. 1

Ingredients: Two cupfuls of molasses, one cupful of butter.

one cupful of sugar, one cupful of milk (sour or sweet), five eggs, five cupfuls of sifted flour, two table-spoonfuls of ginger, half a tea-spoonful of cloves, one tea-spoonful of soda.

Gingerbread (No. 2)

Ingredients: One cupful (half a pint) of molasses, one cupful (half a pint) of boiling water, butter the size of an egg, one tea-spoonful each of ground cloves, ground cinnamon, ginger, and soda, half a pound of flour (light weight).

First, put butter (partly melted) into the molasses, then spices. Dissolve the soda in the boiling water; stir it into the molasses, etc.; then the flour. Cream of tartar should not be used with molasses.


Ingredients: One pint of molasses, one coffee - cupful of brown sugar, one coffee-cupful of butter, one table-spoonful of ginger, and one heaping tea-spoonful of soda dissolved in one table-spoonful of hot water.

Mix very thick with flour, and roll them very thin.

Plain Cookies. Ingredients: One cupful of butter (or half butter and half lard), two cupfuls of sugar, one cupful of milk, two eggs, about a quart of flour (cookies are better to have no more flour than is necessary for rolling them thin without sticking), three tea-spoonfuls (not heaping) of yeast-powder, or one tea-spoonful of cream of tartar and half a tea-spoonful of soda.

Sour milk can be used, when add the half tea-spoonful of soda, and omit the cream of tartar. Bake in a quick oven.