Spoon Crullers

Ingredients

• 2 tablespoons each of lard
• 2 tablespoons sugar
• 2 tablespoons milk
• 2 eggs well beaten
• 1 teaspoon baking powder
• flour enough to roll

Method

1. 1

   Add eggs well beaten, baking powder and flour enough to roll, cut any shape and fry in hot lard.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 27. The excerpt below is the record exactly as published.

SPOON CRULLERS 2 tablespoons each of lard, sugar, and milk, add 2 eg^s well beaten, 1 teaspoon baking powder and flour enough to roll, cut any shape and fry in hot lard. Mrs. W. M. Eagle FUDGE CAKES V2 cup butter 2 cups sugar 3 eggs 1 small cake of chocolate \x/'2. cups flour \<4 teaspoon soda 1 small package pecans Combine like any other cake and bake in sheet pan. When still warm cut in squares. Bake 325 degrees 25 to 30 minutes. Mrs. Murray Wagner 47 NUT MACAROONS 2 egg whites % lb. powdered sugar V2 tablespoon flour Pinch of salt ^2 lb. chopped nuts Beat the white very stiff, stir in the sugar, flour and salt, last the nuts. With wet hands, roll the mixture into small balls and bake on buttered paper. Mrs. W. M. Eagle BUTTER SCOTCH COOKIES 4 cups light brown sugar 1 cup butter 4 eggs 1 tablespoon vanilla 1 scant tahlespoon soda 1 tablespoon cream of tartar 7 cups floyr 1 cup chopped nuts Sift flour, cream tartar and soda three times. Mix with other ingredients. Put in ice box. When cold cut as desired. One-half recipe is enough for small family. Mrs. W. M. Eagle CUP CAKES IV2 sticks of butter V2 teaspoon each— nutmeg, cin- 5 eggs namon and cloves 1 cup nuts 2 cups sugar 1 cup diced watermelon pickle 1 cup milk or crystallized fruit 1 cup raisins or cocoanut 3 cups flour 3 teaspoons baking powder Cream butter, add sugar gradually. Beat in eggs one at a time. Add milk and flour (all dry ingredients sifted with it), alternately, boating well. Add nuts, raisins and etc., last and bake in muffin tins. .'525 degrees. Mrs. Earl Clapp GINGER SNAPS 1 pt. molasses 1 cup lard 1 tablespoon soda 1 teaspoon ginger 1 tablespoon cinnamon Boil molasses five minutes, remove from fire add lard, soda, gin- ger and cinnamon. Stir well. Let cool, add enough flour to make a stiff dough. Roll out on covered dough board, thin and cut. Bake in moderately hot oven. Miss Ida Shuping ICE BOX COOKIES 1 cup white sugar 1 cup brown sugar .') eggs, well beaten

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