Raised Doughnuts

1 cup milk

1/4 yeast cake

1/4 cup lukewarm water

1 teaspoon salt

1/3 cup butter and lard mixed

1 cup light brown sugar

2 eggs 1/2 grated nutmeg

Flour

Scald and cool milk; when lukewarm, add the yeast cake dissolved in water, salt, and flour enough to make a stiff batter; let rise over night. In morning add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to handle, add more flour. Toss on floured board, pat, and roll to three-fourths inch thickness. Shape with cutter, and work between hands until round. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in powdered sugar.

Doughnuts I

1 cup sugar

2 1/2 tablespoons butter

3 eggs

1 cup milk

4 teaspoons baking powder 1/4 teaspoon cinnamon 1/4 teaspoon grated nutmeg 1 1/2 teaspoons salt

Flour to roll

Cream the butter, and add one-half sugar. Beat egg until light, add remaining sugar, and combine mixtures. Add three and one-haif cups flour, mixed and sifted with baking powder, salt, and spices; then enough more flour to make dough stiff enough to roll. Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness. Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half remaining mixture, roll, shape, and fry as before; repeat. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen. See rule for testing fat.

Doughnuts II

4 cups flour

1 1/2 teaspoons salt

1 3/4 teaspoons soda

1 3/4 teaspoons cream of tartar

1/4 teaspoon grated nutmeg

1/4 teaspoon cinnamon 1/2 tablespoon butter 1 cup sugar 1 cup sour milk l egg

Put flour in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss on board thickly dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to one-fourth inch thickness; shape, fry, and drain. Sour-milk doughnuts may be turned as soon as they come to top of fat, and frequently afterwards.

Doughnuts III

2 cups sugar

4 eggs

1 1/3 cups sour milk

4 tablespoons melted butter

2 teaspoons soda

2 teaspoons salt

2 teaspoons baking powder

1 teaspoon grated nutmeg

Flour

Mix ingredients in order given; shape, fry, and drain.

Crullers

1/4 cup butter 1 cup sugar Yolks 2 eggs Whites 2 eggs

4 cups flour

1/4 teaspoon grated nutmeg 3 1/2 teaspoons baking powder 1 cup milk

Powdered sugar and cinnamon

Cream the butter, add sugar gradually, yolks of eggs well beaten, and whites of eggs beaten stiff. Mix flour, nutmeg, and baking powder; add alternately with milk to first mixture; toss on floured board, roll thin, and cut in pieces three inches long by two inches wide; make four one-inch parallel gashes crosswise at equal intervals. Take up by running finger in and out of gashes, and lower into deep fat. Fry same as Doughnuts I.