Sweet Milk -

2 tablespoons shortening 1 cup sugar

3 eggs

1 cup milk

3 teaspoons baking-powder

1 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon lemon extract

Flour

Beat the eggs till very light, add the sugar and when foamy add the melted shortening. Sift the baking-powder, salt and nutmeg with one cup of flour and stir into first mixture, alternating with the milk. Add the lemon flavoring and just enough flour to make a soft dough which can be handled. Roll out three-fourths inch thick on a lightly floured board. A soft dough makes light, tender doughnuts when cooked. Fry in deep fat (360°-370° F.) and drain on unglazed paper. If you have no thermometer test the fat for temperature as directed on page 26.

Sour Milk -

1 cup sugar

2 tablespoons sour cream or shortening

3 eggs

1 cup sour milk 1/2 teaspoon soda

1 teaspoon baking-powder

1/2 teaspoon salt

1/2 teaspoon lemon extract

4 1/2 teaspoon nutmeg

454 cups flour (more or less)

Mix the sugar with the cream and add the beaten eggs and sour milk. Sift the other dry ingredients with one cup of flour and add to the first mixture. Add additional flour to make a dough just stiff enough to handle. Toss on a floured board, roll out, and cut. Fry in deep fat (360°-370° F.). If you have no thermometer, test temperature of fat as directed on page 26. Drain on unglazed paper. When cold, roll in powdered sugar.

Raised - (The recipe for raised doughnuts is given on page 114.)