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Crullers

Beat a quarter of a pound of fresh butter to a cream. Add half a pound of sugar, a pinch of salt, five well-beaten eggs, one table-spoonful of ground cinnamon, two table-spoonfuls of brandy, and a tea-spoonful of carbonate of soda. Beat all together thoroughly for some minutes, then add as much flour as will make a soft dough. Cut it in strips about three inches long and one wide, twist these and drop them into a little boiling lard. When they are lightly browned, they are done enough. Drain them, and serve with a little pounded sugar strewn over them. Time, ten minutes to fry the crullers. Probable cost, 1s. 6d. for this quantity.