Croquiqnolles

1 c Sugar

1/4 c Water

1/2 ts Nutmeg

4 Eggs

4 1/2 c Flour,self-rising,sifted

Vegetable oil for deep-fryin

1. In large mixing bowl, blend sugar and water; stir in nutmeg.

2. Beat in eggs, one at a time, beating well after each addition.

3. Gradually blend in enough flour to make a stiff dough that can beeasily handled.

4. Turn out onto lightly floured surface; divide in half.

5. Roll out each half 1/2-inch thick.

6. With floured 2 1/2-inch doughnut cutter, cut out doughnuts.

7. Heat oil to 375'F.; deep-fry doughnuts until golden brown, turningonce.

8. Drain thoroughly on paper towels.

9. Dust with sugar, as desired.

NOTE: New Orleans is known for its fried cakes. The name derives fromthe French verb "croquer," to crunch.