Crullers.—Beat together three whole eggs, four table-spoonfuls of sugar, and four tablespoonfuls of butter or lard (just heated enough to make it mix readily, but not oiled, or the mixture will be heavy); then work in enough flour to make a dough that will roll nicely, and roll it out in a sheet a quarter of an inch thick. Cut this into strips 3½in. long by 2in. broad, slit each piece twice, giving each a twist, and fry in plenty of smoking hot fat to a delicate brown. Drain well, and, if liked, dust with a little sugar.