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Crullers

4 eggs
2/3 cup sugar
1 teaspoon grated lemon rind
1/2 cup melted butter or margarine
3-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup milk

Beat the eggs until very light, and beat in the sugar a little at
a time. Stir in the lemon rind and melted butter or margarine.
Sift the flour with the salt and baking powder, and add to the egg
mixture alternately with the milk. Stir just to combine. Chill
the dough about 30 minutes, then roll out about 1/2 inch thick
(roll half at a time on a lightly floured board). Cut, preferably
with a pastry wheel to give a decorative edge, into strips 1/2 inch
by 2 to 2-1/2 inches. Twist the strips as you drop them into deep
hot fat, heated to 370 degrees. When lightly browned on one side,
turn and brown on the other side. Do not overcrowd the fat or the
crullers will be grease-soaked. When browned, drain on absorbent
paper. Sprinkle with powdered sugar and serve hot orr cold. These
can be reheated, if you prefer them warm. Place one layer of
crullers in a shallow pan and heat at 350 degrees for a few minutes.
Store in airtight containers to keep them crisp.

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