To a pint of warm milk, put two spoonfuls of lard, and three of butter cut into little bits. Beat four eggs and five heaping spoonfuls of sugar together, and stir into the milk. Grate in a nutmeg, put in a very heaping teaspoonful of saleratus, and knead in flour enough to roll out.
Cream of Tartar.
Make them precisely like the cream of tartar biscuit (see page [34] ), with the addition of five spoonfuls of sugar, half a nutmeg, one egg, and a small piece more of butter.
Boil a quart of milk, and rub smooth in a little cold milk a large gill of ground rice; when the milk boils up, stir in the rice and a little salt. Let it boil till it thickens, stirring it two or three times. Pour it, hot, upon a quart of flour; when cool enough, add a gill of yeast, and flour enough to make it stiff as bread. Knead it a great deal. Let it rise over night, and when very light, work in three quarters of a pound of butter, a pound and a half of sugar beaten in five eggs, and add nutmeg and lemon, juice and rind. Let it rise again, and then roll out and fry it.
Light bread dough, which is wet with milk, may be made into plain, or rich dough-nuts, as preferred, with very little trouble. Prepare the dough as directed in the receipt for [rusk], and add two or three eggs, if convenient. It is not necessary.
Work a piece of batter the size of an egg into a large pint of light bread dough. When it has risen again, roll it very thin, cut it into circles or squares, and fry them for breakfast. Eat them with salt, or with cider and sugar. All crullers and dough-nuts are much more healthful fried in clarified drippings of roast meat, than in lard; and it is, besides, good economy.