Dissolve a tea-spoonful of saleratus in four table-spoonsful of milk, or

leave out one spoonful of milk, and substitute one of wine. Strain it on

to half a pint of flour, four table-spoonsful of melted butter, or lard,

and a tea-spoonful of salt. Beat four eggs, with six heaping

table-spoonsful of rolled sugar--work them into the rest of the

ingredients, together with a grated nutmeg--add flour to make them stiff

enough to roll out easily. They should be rolled out about half an inch

thick, cut with a jagging iron or knife into strips about half an inch

wide, and twisted, so as to form small cakes. Heat a pound of lard in a

deep pot or kettle, (some cooks use a frying pan to fry crollers in, but

they are more apt to burn when fried in a pan.) The fat should boil up,

as the cakes are laid in, and they should be constantly watched while

frying. When brown on the under side, turn them--when brown on both

sides, they are sufficiently cooked.