Crullers, No. 1

Half a cup of butter, two cups of sugar, a cup and a half of sweet milk, four eggs, flour as thick as jumbles, two small teaspoons even full of soda, and three the same of cream of tartar. Stir the butter and sugar together, with one egg (not beaten). When creamed, add the other three eggs, then the flour with the cream of tartar dry, and last the soda dissolved in the cup of milk. Boil them in lard the same as doughnuts; cut them in rings. When you take them from the fire, whilst hot, roll them in a mixture of cinnamon and powdered sugar; two parts sugar and one of cinnamon.

Crullers, No. 2

One cup of sugar, one of sour cream, butter the size of a walnut, three eggs, a teaspoon even full of soda, a little cinnamon and nutmeg, flour as thick as jumbles; mix the same as above. Boil in lard, roll in powdered sugar.

Crullers, No. 3

One cup of butter, three of sugar, one of sweet milk, six eggs, one teaspoonful of cream of tartar, half an one of soda, rind of a lemon grated, as little flour as you can roll them with, about like jumbles. Mix like pound-cake, boil in lard, cut in rings.

Crullers, No. 4

Five pints of flour, sift in it four teaspoonsful of cream of tartar; stir to a cream one and a half pints of sugar and a quarter of a pound of butter, add five eggs beaten separately, a little cinnamon and nutmeg; add two-thirds of a pint of milk, then the flour, and a third of a pint of milk with the soda in it last of all; roll out, cut in shapes, and boil in lard. Sift powdered sugar over whilst hot.