FRIED CAKES. CRULLERS. RISSOLES. WONDERS. PUFFS.

Doughnuts, fried cakes, and crullers are almost synonymous terms. They are cooked in hot fat. If beef suet is used instead of lard the cakes are more digestible.

Nice clean leaves of beef fat may be procured from the butcher. Cut into inch pieces and put a pint of water to a large pot full. After it commences to melt stir frequently to keep from burning. It will render out in one forenoon. Strain through a coarse cloth into jars. Drippings if clarified may be used also for frying doughnuts.

If the fat is at the right heat it will have stopped bubbling. Test it with a bit of the dough. If of the right temperature the dough will rise to the top very shortly and the underside will brown very quickly.

Put in only enough to cover the surface of the fat without crowding. Watch closely, turn, and cook evenly on both sides. When done skim out, drain and put in a colander. When the batch is finished put a few slices of raw potatoes into the fat and boil up to clarify it. When it settles drain the top for future use and put the sediment in the soap grease.

Doughnuts

1 cup sugar. 1 cup cream, 1 cup sour milk.

1 egg.

1 teaspoon soda; nutmeg.

Flour to roll.

Doughnuts

Mrs. M. M. Curtis, Seattle, Washington Ty.

1 egg.

1 1/2 cups sugar.

3 cups water or sweet milk.

3 teaspoon baking powder sifted into 2 quarts flour twice. Mix soft, not rolled even, but handled lightly.

Doughnuts

Mrs. Dr. B. M. Baker, Chicago.

1/3 cup butter. 2 cups sugar.

2 cups sweet milk.

3 eggs.

Pinch of salt; nutmeg.

1 heaping teaspoon of baking powder to every pint of flour used to make them stiff enough to roll out.

This will make 100 cakes.

Amalgamation Doughnuts

1 cup yellow corn-meal.

2 cups flour.

3 teaspoons baking powder. 1 teaspoon salt.

1 teaspoon nutmeg.

1 cup sugar, and enough milk to roll well.

Then fry in hot lard.

Lazy Doughnuts

1/2 cup sugar.

2 eggs.

1 cup sour milk.

2 tablespoons melted lard. 1/2 teaspoon soda..

Stir as stiff as possible, with flour. Drop from a teaspoon in hot lard, and fry brown. Dip spoon in lard after each time, and they will not stick to the spoon.

Raised Doughnuts

Set sponge for them in the middle of the afternoon. Fry the next forenoon. For the sponge take 1 quart of water, 1 cake of yeast, and flour for thick batter. Let rise till very light (about 5 hours). Add 1 coffee cup lard, 2 cups white sugar, 3 large mashed potatoes, or 2 eggs (the potatoes are nicer) and a small nutmeg. Let rise again, until very light. Either roll it and cut, or break off bits for frying. Lay enough for one frying on a floured plate and set in the oven to warm. When they are put in to fry, set some more in the oven. This improves fried cakes very much. It takes longer to cook raised doughnuts than those made with baking powder.