2 tbsp shortening
1 cup sugar
2 eggs, well beaten
4 cups sifted flour
3-1/2 tsp baking powder
1/2 tsp grated nutmeg
1/2 tsp salt
1 cup cream

Cream shortening and sugar together until thoroughly mixed.

Add eggs and beat well.

Sift dry ingredients together and add alternately with cream to creamed mixture. Mix thoroughly.

Place dough on floured board and pat and roll to 1/2-inch thickness, cut into 6x1-inch strips. Twist dough and press ends together.

Fry a few at a time in hot deep fat (360) until brown and drain on absorbent paper. Dust with confectioners’ sugar. Makes 2 dozen crullers.