¼ cup Sugar
½ teaspoon Salt
¼ cup Shortening
1 cup Boiling water
1 cup Sifted flour
1 Dash of salt
3 Eggs
1 teaspoon Vailla extract
Fat for deep frying
Cnfectioners' Sugar Frosting  

"French crullers are made in a round shape with a cream-puff batter, fried in deep fat, and have a thin icing." - Helen Jolly Combine sugar, salt, shortening, and boiling water in a saucepan. Mix, and bring to a rapid boil. Add flour all at once, and mix and cook until thickened, stirring constanyly. Remove from heat. Add eggs, 1 at a time, beating thoroughly after each addition. Add vanilla. Force mixture through a pastry tube onto greased paper, forming circles. Heat deep fat to 375`F. on frying thermometer. Carefully turn paper upside down so crullers will drop into fat. Fry until golden brown. Spread with thin Confectioners' Sugar Frosting. Makes about 1 dozen. CONFECTIONERS' SUGAR FROSTING: 2 T hot milk, cream, or water 1/4 t vanilla extract Put hot milk into a small bowl; add salt and vanilla. Gradually beat in sugar, or enough sugar to make frosting of spreading consistency. Makes about 1/2 cup. Posted by: Helen Jolly (MDFD30E) - Prodigy Reposted by: Debbie Carlson (PHHW01A) - Prodigy

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