Into 4 cups of flour sift 1 teaspoon each of soda, cream tartar and baking powder and large pinch of salt. Sift all 3 times. Sift 1 cup sugar and rub into it a piece of butter size of an almond. Add 2 small eggs or 1 large one (the former is preferred), 1 cup sour milk. A little cinnamon and nutmeg. Mix thoroughly and if there be not sufficient flour to roll add more, only be careful to have just enough to handle without sticking. Roll about 1/4 an inch in thickness. Cut with doughnut or bis cuit cutter. If the latter, use thimble for the center. Roll and cut all before beginning to fry. Have ready a pan of hot lard or any substitute. Place doughnuts carefully in the lard and keep turning constantly as they begin to raise. Stand them in a deep pan in rows as they are cooked. Do not place one on top of another until they are cold. Keep in a covered tin.

Mrs. Sargent's Doughnuts

Sift 1 quart of flour with 2 tablespoons yeast powder, a little salt and 1/4 grated nutmeg. Dissolve 1 cup (large) sugar with 1 cup milk, add 2 beaten eggs and mix into the flour. Add a piece of butter size of a walnut (melted) to the dough. Mix very soft.

Doughnuts

Two eggs, 1 full cup sugar, butter size of walnut, pinch of salt, 1/2 teaspoon cinnamon, 1 cup sweet milk, 2 teaspoons baking powder. Flour enough to roll quite soft. Fry in hot lard.

Doughnuts

Two eggs, 1 cup sugar beaten well together; add 1 cup sour milk with level teaspoon soda, 2 tablespoons melted butter, 1 heaping teaspoon baking powder, 1/4 teaspoon cinnamon and nutmeg. Enough flour to roll. Out out and let stand 15 minutes before frying. Fry in hot lard.