Doughnuts

Sift together one quart flour, two teaspoons Royal Baking Powder, one cup sugar, one egg, one tablespoon melted butter, one-third tea-spoon salt, teaspoon lemon or vanilla, add sweet milk to make soft dough, roll, cut out and fry in hot fat, when cooked roll in sugar.-Elsie Crawford.

Doughnuts

Two eggs, one and one-half cups sugar, one cup sweet milk, one teaspoon butter, two teaspoons Royal Baking Powder, flavor with lemon or nutmeg. - Mary Melrose.

Doughnuts

One cup sugar, three eggs, one cup sour milk, pinch salt, teaspoon cinnamon, enough flour to make stiff dough, teaspoon soda. When done roll in sugar. - Mrs. Dozier.

Doughnuts

Boil and mash five medium-sized potatoes, one and one-half cups of sugar, two eggs, one scant cup of milk, three teaspoons of melted butter, four teaspoons baking powder, a pinch of salt and nutmeg. Fry in hot lard. - Mrs. S. T. Spring.

Doughnuts

One cup sugar, one cup sour milk, one egg, one teaspoon soda, one tablespoon butter, one pinch salt, nutmeg and cinnamon. Mix soft, add teaspoon vinegar to prevent them taking grease. - Mrs. C. H. Wright.

Doughnuts

Three large potatoes boiled and mashed with lump of butter size of an egg, beat until smooth, three eggs, beaten separately, one and one-half cups sugar, pinch of salt, nutmeg to taste, two teaspoons Royal Baking Powder, three cups of flour; stir in and add enough more to roll out. Fry in deep lard, smoking hot; drain on paper, roll in pow-dered sugar. - Mrs. Mathews.

Soft Gingerbread

One cup each of molasses, butter, sugar and sour cream or milk. One tablespoon each of soda and ginger, four cups flour. Cream the butter and sugar, add three lightly beaten eggs, then the other ingredients. Bake in a slow oven.

Good Gingerbread

One cup sugar, one cup butter, one cup molasses, one cup sour milk, two and one-half cups flour, two teaspoons soda, two teaspoons ginger, one teaspoon cinnamon, one teaspoon allspice and four eggs.-Mrs. Seil.

Gingerbread

One-half cup of brown sugar, one-half cup of lard, one cup of molas-ses, two eggs, two teaspoons of ginger, one teaspoon cinnamon, one cup boiling water, two level teaspoons of soda and two and one-half cups flour. Bake in moderate oven. Line bottom of pans with thin, greased paper to prevent burning and sticking. Put layers together with icing. - Flora Evelyn Reese.

Soft Gingerbread With Sour Milk

One cup butter, one cup molasses, one cup sour milk, one cup sugar, two and one-half cups flour, before sifted, four eggs, one teaspoon cin-namon, one teaspoon ginger, two teaspoons soda. Make just as cake, cream butter and sugar, sift flour several times, etc. Bake in a deep pan. Leave in pan until cold.

Soft Gingerbread

Three cups flour, one-half cup milk, one-half cup lard, one and one-half cups molasses (New Orleans or sorghum), one teaspoon soda, two eggs, one tablespoon of ginger. Beat the yolks of eggs and the lard together, then add milk, soda and molasses; add ginger and flour. Beat the whites to a stiff froth, add them carefully. Bake in a moderate oven three-fourths of an hour. - Mrs. Sam Blair.

Gingerbread

One cup sugar, one of butter, one of New Orleans molasses, one of sour milk, two eggs, one tablespoon ginger, one teaspoon cinnamon, and one of soda, dissolved in hot water. Take four or five cups of flour; don't make it too thick; stir the spices, sugar, butter and molasses together, keeping the mixture slightly warmed, then add the milk, then the eggs, beaten very light, then the soda and lastly the flour. Beat it long and well, and bake in large buttered pan. If you desire, add raisins or currants or both. - Mrs. J. G. Harmon.

Ginger Snaps

Five cups flour, one-half cup granulated sugar, one and one-half cups molasses, one-half cup of lard, two level teaspoons of soda, dis-solved in one-eighth cup of hot water, one and one-half tablespoons ginger, two teaspoons cinnamon and one teaspoon cloves. Bake in hot oven. - Mrs. Fred Kivett.