Take 2 cups sugar, 1 cup sweet milk, 3 eggs and 1 tablespoonful butter; beat all together, then add a good pinch of salt, 1 teaspoon level full of grated nutmeg, 1 heaping full of cinnamon and the grated rind of a lemon. Now mix thoroughly together 3 cupfuls flour and 2 heaping teaspoonfuls baking-powder; sift into the bowl containing the other ingredients and mix them. Add enough more flour to give them the proper consistency for rolling out. Fry in hot lard, which must be exactly hot enough to insure success. If too hot they are burned; if not hot enough, as is so often the case, your crullers slowly take up the lard and come out greasy and indigestible.