French Crullers.
Take 3 eggs. 1 teaspoonful of salt. flour to thicken. 3 tablespoonfuls of milk, 6 tablespoonfuls of melted butter. 6 tablespoonfuls of sugar Rub th<= butter, salt, and sugar together, add the b#aten egg and the milk and flour enough to roll out the dough Roll half-an-inch thick, cut out with a very small cakecutter, having a hole In the centre, and fry in hot lard.
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Bibliographic details
Bruce Herald, Volume XXX, Issue 3099, 15 September 1899, Page 6
Word Count
68French Crullers. Bruce Herald, Volume XXX, Issue 3099, 15 September 1899, Page 6
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