|
|
Crullers, With or Without Eggs
Buttermilk or sour milk, cream and sugar, of each 1/2 cup; saleratus or soda, 1 tea-spoonful; spice and salt, to taste; a little yeast, and flour enough to mold, and let rise before frying; or, if an egg is at hand, beat and put in; the yeast may be left out, and the cakes molded, cut and twisted to suit and fried at once. But care must always be given in the frying, heat of the lard, etc.; for if not done they are spoiled, as much so as if scorched or over-done. Done nicely, any of these will be nice of their kind.
|
|
|
|
|
|
