Beat the eggs and pour them into the pan of flour, &c. Add the rose water, and mix the whole into a dough. If the eggs and rose-water are not found sufficient to wet it, add a very little cold water. Mix the dough very well with a knife.
Spread some flour on your paste-board, take the dough out of the pan, and knead it very well. Cut it into small pieces, and knead each separately. Put all the pieces together, and knead the whole in one lump. Roll it out into a large square sheet, about half an inch thick. Take a jagging-iron, or, If you have not one, a sharp knife; run it along the sheet, and cut the dough into long narrow slips. Twist them up in various forms. Have ready an iron pan with melted lard. Lay the crullers lightly in it, and fry them of a light brown, turning them with a knife and fork, so as not to break them, and taking care that both sides are equally done.
When sufficiently fried, spread them on a large dish to cool, and grate loaf-sugar over them.
Crullers may be made in a plainer way, with the best brown sugar, (rolled very fine.) and without spice or rose-water.
They can be fried, or rather boiled, in a deep iron pot. They should be done in a large quantity of lard, and taken out with a skimmer that has holes in it, and held on the skimmer till the lard drains from them. If for family use, they can be made an inch thick.
Three pounds of sifted flour. A pound of powdered sugar. Three quarters of a pound of butter. Four eggs. Half a large tea-cup full of best brewer's yeast. A pint and a half of milk. A tea-spoonful of powdered cinnamon. A grated nutmeg. A table-spoonful of rose-water.
Cut up the butter in the flour. Add the sugar, spice, and rose-water. Beat the eggs very light, and pour them into the mixture. Add the yeast, (half a tea-cup or two wine-glasses full,) and then stir in the milk by degrees, so as to make it a soft dough. Cover it, and set it to rise.
When quite light, cut it in diamonds with a jagging-iron or a sharp knife, and fry them in lard. Grate loaf sugar over them when done.
Six eggs. A pint of milk. A quarter of a pound of butter. A quarter of a pound of powdered white sugar. A pound and a half of flour, sifted. A tea-spoonful of powdered cinnamon.
Warm the milk slightly. Cut up the butter in it and stir it a little. Beat the eggs well, and pour them into the butter and milk. Sprinkle in half the flour, gradually. Stir in the sugar, by degrees, and add the spice. Stir in, gradually, the remainder of the flour, so that it becomes a thick batter. Heat your waffle-iron; then grease it well, and pour in some of the butter. Shut the iron tight, and bake the waffle on both sides, by turning the iron.
As the waffles are baked, spread them out separately on a clean napkin. When enough are done for a plate-full, lay them on a plate in two piles, buttering them, and sprinkling each with beaten cinnamon.
Five eggs. A quart of milk. Two ounces of butter. A tea-spoonful of salt. Two large table-spoonfuls of brewer's yeast or four made of home-made yeast. Enough of sifted flour to make a stiff batter.
Warm the milk and butter together, and add to them the salt. Beat the eggs very light and stir them into the milk and butter. Then stir in the yeast, and lastly, sufficient flour to make a thick batter.
Cover the mixture, and set it to rise, in a warm place, about three hours.
When it is quite light, grease your baking-iron, and your muffin rings. Set the rings on the iron, and pour the batter into them. Bake them a light brown. When you split them to put on the butter, do not cut them with a knife, but pull them open With your hands. Cutting them while hot will make them heavy.
INDIAN BATTER CAKES.
A quart of sifted indian meal. \ A handful of wheat flour sifted. }mixed. Three eggs, well beaten. / Two table-spoonfuls of fresh brewer's yeast, or four of home-made yeast. A tea-spoonful of salt. A quart of milk.