A little salt.
Rub the cream tartar, flour, and sugar together; wet with sweet milk quite soft. Have the lard several inches deep in the pot or pan you cook in, and when boiling lay in enough crullers just to cover the bottom. They must be quite thin, and when brown on the lower side, turn over with a fork. They are more convenient to turn with a hole in the centre.—Mrs. B.
Tea Cakes.
2 quarts of flour.
3 cupfuls of sugar.
1 cup of butter.
5 eggs.
1 teaspoonful of soda dissolved in 2 tablespoonfuls of sweet milk.
2 teaspoonfuls cream of tartar.
Season with lemon or nutmeg.—Mrs. H.