1 pint flour

4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar

1 egg 1/4 to 1/2 cup milk 1 teaspoon butter

Mix and sift the dry ingredients. Add 1/4 cup milk to the well-beaten egg, then add to the dry ingredients, adding enough more milk to make the dough just soft enough to handle: add the melted butter. Take a small portion at a time, knead until smooth, then roll out 1/3 inch thick. Cut with a ring cutter; put scraps with another portion, and roll again. When all arc rolled fry in deep fat; turn when brown; when done drain on paper. Serves 20 to 24.(See directions for cooking in deep fat).

Raised Doughnuts

1 cup milk 1/4 to 1 cake yeast 1/4 cup lukewarm water

1 teaspoon salt

1/3 cup butter and lard

1 cup brown sugar

2 eggs

1/2 grated nutmeg


Scald the milk. Cool, and when lukewarm add the yeast cake, softened in the lukewarm water. Add the salt and flour to make a stiff batter. Let rise over night. In the morning add the softened butter, the sugar, eggs, and nutmeg; add enough flour to make a stiff dough. Knead well. Let rise again, then turn onto a board, roll three-fourths inch thick, cut with a biscuit cutter and shape with hands until round. Leave on board to rise; fry in deep fat and drain on brown paper. Serves 20 to 24. (See directions for cooking in deep fat.)