Raised Doughnuts

1 cup sweet milk

2 tablespoons fat 1/4 cup sugar

1/2 teaspoon salt 1/4 cup sugar 1 cake Fleischman's yeast

4 egg yolks

1/2 teaspoon lemon or vanilla About 3 cups hard wheat flour

Scald milk, remove from stove and add fat, sugar and salt. When cooled to lukewarm, break yeast lightly into milk and let stand until it rises to the top; then add beaten egg yolks, flavoring and flour to make a stiff drop batter. Let rise until doubled in bulk, then knead in flour to make a smooth, soft dough. Let rise again until doubled in bulk, turn out on floured board, roll 1/4 inch thick, and cut with doughnut cutter. Cover until light, then fry in vegetable fat (hot enough to brown a cube of bread in sixty seconds), from three to three and a half minutes. 1 train on a paper plate, roll in powdered or granulated sugar and hide.

Chocolate Doughnuts

( With sweet cream)

1/2 cup sweet cream

1/2 cup sugar

2 eggs

1/2 teaspoon vanilla

2 cuds flour

3 tablespoons coca

1/4 teaspoon cinnamon 1/8 teaspoon salt 31/2 teaspoons baking powder

Or, with sour cream:

1/2 cup sour cream

1/2 cup sugar

2 eggs

1/2 teaspoon vanilla

1 tablespoons cocoa

1/4 teaspoon cinnamon

1/8 teaspoon salt

1/2 teaspoon soda

2 cups flour

Or, with milk and fat:

1/2 cup sweet milk

1/2 cup sugar

2 eggs

2 tablespoons melted fat

1/2 teaspoon vanilla

3 tablespoons cocoa 1/4 teaspoon cinnamon 1/8 teaspoon salt 3 1/2 teaspoons baking powder 2 1/2 cups flour

Mix the moist ingredients with the sugar, beating thoroughly; add remaining materials sifted together, and stir until well-blended. Have ready a small, deep kettle of vegetable fat, hot enough to brown a cube of bread in sixty seconds; dip a teaspoon into it, then fill rounded full with the dough, slip off into the fat and fry four minutes. Drain on a paper plate and roll in granulated sugar. If care is taken to immerse the spoon in fat with every doughnut, the dough will not stick to it and the doughnuts will be smooth.

Maple-Nut Doughnuts

1/2 cup sweet milk up sugar 2 eggs 2 1/2 tablespoons melted fat 1/2 teaspoon mapleine

1/8 teaspoon salt

3 1/2 teaspoons baking powder 2 cups flour 1/4 cup chopped nuts

Mix moist ingredients with sugar, sift dry ones on top, and before stirring drop in the nuts. Beat well. If batter is not as stiff as can be stirred, add a little more flour. Finish according to directions for Chocolate Doughnuts. While this receipt much resembles that for Chocolate Doughnuts, the finished product is entirely different.

Plain Doughnuts

Use receipt for Maple-Nut Doughnuts, omit the nuts and use any flavor desired. The dropped doughnuts are more tender than those made stiffer and rolled.