This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
4 cups flour.
1 cup sugar.
2 teaspoons cream-of-tartar 1 teaspoon soda.
1 teaspoon salt ½ nutmeg, grated.
2 eggs Milk.
Mix and sift dry ingredients, add eggs, well beaten, and milk, the amount required being about three-fourths cup, sometimes more but never as much as a cup. Toss on a slightly floured board, pat, roll, shape, and fry. Remove from fat, using a two-tined fork, and pass quickly through water kept at the boiling point. The fork must be wiped each time before putting into fat.
1 cup sugar 1 cup sour milk 1 1/2 tablespoons melted lard.
4 cups flour.
1 3/4 teaspoons soda.
1 ¾ teaspoons cream-oftartar 1 1/2 teaspoons salt.
1 teaspoon grated nutmeg.
Beat egg until light and add sugar, milk, and lard. Mix and sift flour with remaining ingredients and add to first mixture. Toss on a floured cloth, knead slightly, pat and roll to one-fourth inch in thickness, shape with a doughnut cutter, first dipped in flour, fry in deep fat, take up on a skewer, and drain on brown paper.
3/4 cup butter.
1 1/4 cups sugar.
1 1/2 squares melted chocolate 1 cup sour milk.
4 cups flour.
1 teaspoon soda.
1 teaspoon cinnamon.
1/4 teaspoon salt.
1 1/2 teaspoons vanilla.
Cream butter and add sugar gradually, while beating constantly; then add eggs, well beaten, melted chocolate, sour milk, and flour, mixed and sifted with soda, cinnamon, and salt. Add vanilla, and enough more flour to handle the mixture. Toss on a slightly floured cloth, knead slightly, pat and roll to one-fourth inch in thickness, shape with a doughnut cutter, first dipped in flour, fry in deep fat and drain on brown paper.
3 1/2 tablespoons sugar 1 teaspoon salt.
1 cup scalded milk.
2 tablespoons lard.
1/2 yeast cake.
2 tablespoons lukewarm water.
3 cups flour.
Mix sugar and salt, pour over scalded milk, and add lard. When mixture is lukewarm, add yeast cake dissolved in lukewarm water, and one cup flour. Cover, let rise until light, and add two cups flour. Toss on a slightly floured board and knead. Cover, again let rise and knead; repeat. Pat and roll to one-half inch in thickness, and cut in strips eight inches long by three-fourths inch wide. Put on board, cover and let rise. Twist several times, pinch ends together, drop into hot deep fat, fry until delicately browned and drain on brown paper.
Raised Doughnuts. - Page 36.
1 cup sour milk.
1 teaspoon soda 1 1/2 teaspoons salt.
¾ teaspoon grated nutmeg.
2 cups entire wheat flour.
Mix sugar, molasses, potatoes, and egg well beaten; then add sour milk and flour mixed and sifted with soda, salt, and nutmeg. Toss on a floured cloth, knead slightly, pat, and roll to one-fourth inch in thickness.. Shape with a doughnut cutter, first dipped in flour, fry in deep fat and drain on brown paper. Sprinkle with powdered sugar.
2 tablespoons sugar.
1/2 teaspoon salt.
3 tablespoons milk.
1 tablespoon melted shortening.
1 cup flour.
2 teaspoons baking powder.
Beat egg until light, and add sugar, salt, and shortening. Mix and sift flour and baking powder and add to first mixture. Force through a pastry bag and tube (using a small lady finger tube) into hot deep fat, and fry until browned. Drain on brown paper and sprinkle with powdered sugar. Serve with Julienne-shaped pieces of American factory cheese as an accompaniment to five o'clock tea.
Afternoon Tea Doughnuts. - Page 37.