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New England Crullers

1 cup Sugar, 1/2 cup thick sour 21/2 cups sour Milk or Buttermilk, rounded teaspoonful The Great Cream, or soft 1 Butter or Lard, 5 to 6 cups Flour, 2 Eggs, "Arm & Hammer" Soda. 1 teaspoonful Mace or Nutmeg.

Beat together the sugar, eggs and thick sour cream or soft butter or lard. Pour in the sour milk or buttermilk and The Great "Arm & Hammer" Soda. Then mix very lightly with the sifted flour. For flavor use mace or nutmeg. This dough should not be very stiff and not worked much, otherwise the crullers will be tough. Roll out a half inch thick cut in shape desired and let raise a few minutes, until the lard gets well heated. When raised and brown on bottom, turn with a fork. The fat must sizzle when you put a few drops of water in it.

Otherwise it is not hot enough. These crullers will keep fresh for a week in a stone crock.