Mrs. H. C. McDowell

1 egg,

1 cup of rich milk,

1 cup of sugar,

3 pints of flour,

3 teaspoons baking-powder,

1 teaspoon melted butter.

Beat the egg well and then add the milk and sugar, stirring constantly; then the butter and flour last, with the baking-powder. Roll out on bread-boards as quickly and as lightly as possible. Fry in hot lard and sprinkle with sugar.

Excellent Doughnuts

Mrs. W. W. Massie

% eggs, beaten together, 2 tablespoons of fine lard (not melted), 1 coffeecup of granulated sugar, 1/2 pint of milk (skimmed), Enough flour to make a soft dough, 1 heaping teaspoon of Royal baking-powder, sifted in flour.

Roll out, cut in shape, and fry in boiling lard. When cold, dust them in pulverized sugar, to which a small quantity of pulverized cinnamon is added.

Raised Doughnuts

Mrs. Cyrus McCormick

1 pint sweet milk,

1/2 pint lard,

1 pint sugar,

3 eggs.

Mix soft at night, using the milk, one-half the sugar and lard, 1/2 pint yeast. In the morning, add the rest with the eggs, 1 nutmeg, 2 tablespoons whisky, and a little soda. Knead well and set to rise. When light roll out thin, and after cutting let rise again before frying.