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Some Krullers

The cakes at tea ate short and crisp.--Goldsmith.

Cruller, Kruller. Old English, crull, curled; crule to curl. German, krulle, something curled.

A curled or crisped cake boiled in fat--Webster.

The bakers for doughnuts, but women should make the crullers every time. Too heavy a hand with the sugar and, worse still, with the baking powder will make them a burning disgrace, a greasy stain upon hotel cookery. Besides, only women know how or have patience to curl crisp crullers into wonderful knots, twirls, twists and ringlets.

The primitive form of cruller is plain beaten biscuit dough, rolled extremely thin and cut into ribbons, then fried. A handful of sugar added to the dough makes a better kind, and many are the people in the domestic world who would not give them in exchange for any more cake-like varieties. For hotel supper tables, to change with doughnuts, the following are the best. Crullers. Best and Quickest. 2 pounds of flour. 3 or 4 teaspoonfuls of baking powder. Large half pint of milk. 4 ounces of butter. 6 ounces of sugar. 4 eggs. Salt. Nutmeg flavor. Mix the powder in the flour. Dissolve the sugar in the milk, add the eggs, and the butter melted, salt and flavor. Pour this fluid mixture into the middle of the flour and mix up like biscuit. Cut out and fry right away. A quick way to shape them is to cut in rings with a double cutter, having a small cutter in the middle, and another way is to cut the thin rolled sheet in bands with a paste jagger, and divide that into pieces like three fingers attached at one end--or like a fork head. Sugar over when done.

These crullers take twice as much time to fry as doughnuts.