CRULLERS AND DOUGHNUTS. Almost as much depends upon frying as upon mixing the doughnut family. A deep "Scotch kettle" or saucepan of agate-iron ware is far better for cooking them than a frying-pan, and cottolene is the best vehicle for this purpose. Put it into a cold saucepan or kettle, and bring it gradually to the right temperature. Cottolene, unlike lard, does not boil, or hiss, or sputter. Test the heat by dropping in a bit of dough. It should sink to the bottom and arise to the surface almost immediately, puffing to twice the original size, and quickly begin to color evenly and lightly all over. Turn when the lower side is of a golden brown. Put in a few crullers at a time. When done, they must be fished out with a perforated spoon, and drained in a hot colander. When all are cooked sift fine sugar over them while still warm. Keep in a covered jar. They are better the second day than the first.

Nonpareil Crullers

Cream half a pound of butter with three-quarters of a pound of powdered sugar; when light, stir in the beaten yolks of six eggs, with a half-teaspoonful of mace and nutmeg mixed. Add the stiffened whites of the eggs alternately with flour for a pretty stiff dough. Roll into a thin sheet, cut into shapes with a jagging iron, and fry in deep cottolene. Cut out a goodly supply before you begin frying them, and unless you have an assistant cut out all. They do better if left upon ice to become firm before they are cooked. Half an hour should get them into the right condition.

Sour-Cream Crullers

Cream a heaping cupful of sugar with one-third of a cupful of butter; when light add a beaten egg, and whip well; put in half a cupful of sour cream, and work in two cupfuls of flour in which an even teaspoonful of soda has been sifted twice. Add flour for a stiff dough.

Fry in deep cottolene, and while warm strew with powdered sugar and cinnamon.

An economical and good recipe.

POWHATAN CRULLERS. Cream half a pound of sugar with two tablespoonfuls of butter; add the beaten yolks of three eggs, two teaspoonfuls of milk, a saltspoonful of grated nutmeg, and an even teaspoonful of Cleveland's Baking Powder sifted twice with two cupfuls of flour. Add flour enough for a rather stiff dough, roll out thin, cut into shapes and fry.