This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
3/4 cupful sugar
2 eggs and 1 egg yolk
1 cupful milk
2 tablespoonfuls butter or 1 tablespoonful drippings
1/4 teaspoonful cinnamon
Beat the eggs, then add the sugar, creaming well, and the milk. Have the flour, cinnamon, soda and cream of tartar well-mixed together, and pour the first mixture into it, beating well. Add the butter, melted, then take out a little at a time, toss on a floured board, knead slightly, roll to one-quarter inch in thickness and cut into rings. Fry in deep fat according to the general directions.
4 1/2 cupfuls bread flour 1 1/2 teaspoonfuls salt 1 teaspoonful soda 1/4 teaspoonful nutmeg
1/4 teaspoonful ginger 1 cupful sugar 1 cupful rich sour milk 1 egg
Mix together the dry ingredients, add the sugar and egg, well-beaten together, and the sour milk. Mix thoroughly, toss on a floured board and knead slightly. Roll out to one-quarter inch thickness, cut in rings and fry in deep fat according to the general directions.
3 cupfuls bread dough 3 tablespoonfuls melted butter 3/4 cupful sugar
1/4 teaspoonful cinnamon
1/4 teaspoonful nutmeg
When the dough is ready to be formed into loaves, add the ingredients and blend with the hand. Let rise till doubled in bulk, then roll into a thin sheet and cut into rings. Let stand on floured board till doubled, then fry in deep fat, according to the general directions. Drain on paper and roll in granulated, or sifted powdered, sugar.
4 tablespoonfuls butter or oleomargarine 2/3 cupful sugar 1 egg 1 cupful scalded milk
Cool the milk till tepid. Add the yeast and 1 1/2 cupfuls of the flour. Let rise till spongy, then add the. sugar, salt, egg and nutmeg, and the remaining flour, beating it in well. Let rise three hours, cut down, turn on a floured board, roll out, shape, let rise till double (about one hour), and fry in deep fat according to general directions. Drain on paper, and roll in powdered or granulated sugar.
1 cupful flour
1 teaspoonful sugar
1/2 cupful milk
1/2 teaspoonful salt
1 tablespoonful olive oil
Mix in the order given, but do not separate the eggs; beat the mixture as little as possible. The timbale iron must be heated in the kettle of deep fat, drain it, wipe on clean paper and dip into the batter, which should be in a large cup or pitcher. Hold the iron there till a coating of the batter adheres to it, then put it back in the fat and cook till crisp and light brown. Drain on paper.