Powdered Sugar Crullers from 1918

Instructions

1. Cream the butter.
2. Add sugar gradually, yolks of eggs well beaten, and whites of eggs beaten stiff.
3. Mix flour, nutmeg, and baking powder.
4. Add alternately with milk to first mixture.
5. Toss on floured board, roll thin, and cut in pieces three inches long by two inches wide.
6. Make four one-inch parallel gashes crosswise at equal intervals. Take up by running finger in and out of gashes, and lower into deep fat.
7. Fry same as Doughnuts I*

*DONUT I FRYING INSTRUCTIONS: Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half remaining mixture, roll, shape, and fry as before ; repeat. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen.