This cake recipe requires that you sift three-quarters of a pound of flour, and powder half a pound of loaf-sugar; heat a pint of water in a round-bottomed saucepan, and when quite warm, mix the flour with it gradually; set half a pound of fresh butter over the fire in a small vessel; and when it begins to melt, stir it gradually into the flour and water; then add by degrees the powdered sugar and half a grated nutmeg. Take the saucepan off the fire, and beat the contents with a wooden spaddle or spatula, till they are thoroughly mixed; then beat six eggs very light, and stir them gradually into the mixture. Beat the whole very hard, till it becomes a thick batter. Flour a pasteboard very well, and lay out the batter upon it in rings (the best way is to pass it through a screw funnel). Have ready, on the fire, a pot of boiling lard of the very best quality; put in the crullers, removing them from the board by carefully taking them up, one at a time, on a broad-bladed knife. Boil but few at a time. They must be a fine brown. Lift them out on a perforated skimmer, draining the lard from them back into the pot; lay them on a large dish, and sift powdered white sugar over them. Soft crullers cannot be made in warm weather.