Crullers

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.