Onecup of butter, twocups of sugar, threeeggs, half a pint of sour milk, oneteaspoonful of soda, half a nutmeg, flour to roll thin. Cut in fancy shapes. Sprinkle sugar over them when done. Put twopounds of lard in a deep skillet, and when it is very hot, begin to fry the crullers. You will have to replenish once or twice with lard, as it will become brown and scorched if you do not. The crullers should be a light brown, of uniform color. One-half this quantity makes a large dishful of crullers.