HOW TO FRY CRULLERS OR DOUGHNUTS

When ready to fry place four cups of vegetable oil in a pan. The pan
should not be too large and the fat should be deep enough to allow the
cruller to swim at least two and one-half inches from the bottom of
the pan.


GOLDEN BROWN

Heat the fat and test before starting to cook by dropping in a small
piece of the dough and starting to count 101, 102, 104 and so on until
110 is reached. The sample should now be floating on top and a light
brown in color. Do not attempt to start frying before this time, as
the fat will not be sufficiently hot and the crullers will soak up the
grease. Drop four or five doughnuts in the hot fat at a time, turning
constantly, and cook until golden brown, lift, let drain few seconds,
lay on paper towelling and then roll in sugar and cinnamon.


SPONGE CAKE--ONE EGG

Place in mixing bowl

One-half cup sugar,
Yolk of one egg,
One tablespoon butter.

Cream well, then add