Plain Doughnuts

One pint of flour, half a cup of sugar, one spoonful of butter, one teaspoonful of cream of tartar, one half of saleratus, half a nutmeg, and milk enough to wet and roll. Soften the butter and mix with the milk (about one cupful); mix the sugar, saleratus, cream of tartar, and the nutmeg with the flour, and stir into the butter and milk After beating well with the spoon, put on the board, roll about an inch thick, and cut in any shape you please. Have ready boiling lard or drippings, and fry until done, which will be in about eight minutes. The addition of two eggs is an improvement, but not necessary. When you have finished frying, cut a potato in slices and put in the fat to clarify it, then set the kettle one side until it settles, then strain into an earthen pot (keep one on purpose for this), and set in a cool place. The sediments which remain in the bottom put in the soap-grease. Many persons fry doughnuts in the common frying-pan, but there is not depth enough to it. It is much better, if you have not an iron kettle that is deep enough, to use a tin basin.

Raised Doughnuts

One cup of sweet milk, one spoonful of butter, four of yeast, four of sugar, half a nutmeg, and flour to make a stiff batter; let this rise over night. In the morning roll out, cut in strips, with a jagging-iron, about four inches long and two wide, and fry. Common raised dough makes very nice ones to be eaten as soon as fried, either for breakfast or tea

Doughnuts should not be eaten before November or after April; indeed, they are not very healthful to eat at any time Keep covered in a stone pot in the cellar.