1 pint of milk 1/2 cup of sugar Flour sufficient to make a soft dough

3 eggs

1 teaspoonful of salt

1/2 cup of yeast or half a compressed cake

2 ounces of butter

Scald the milk, add to it the butter and stand one side to cool. When cool, add the yeast, sugar and flour; beat thoroughly, cover, and stand in a moderately warm place over night. In the morning, beat the eggs until light, stir them into the batter; then add sufficient flour to make a a soft dough, knead lightly, cover, and stand away until light. When light, take out about half the dough, roll it out on a baking-board, cut into doughnuts with a large, round cutter; then with a small cutter make a hole in the centre. Spread a clean bread-cloth over the kitchen table, dust it lightly with flour, place the doughnuts on this, cover, and let stand a half-hour. Then have ready a deep kettle of boiling fat (suet best). Put the doughnuts into this fat upside down (i. e., the side that was up on the table should go down in the fat). In standing, a crust forms on the surface, which prevents the doughnuts from becoming light if they are placed in the fat with this crust uppermost. Fry on one side, then turn by slipping a fork through the hole in the centre; do not stick it into the doughnut. When done, drain, and dust with powdered sugar.

Bread Doughnuts

Take one pint of bread dough, when you are moulding it for the pans, add to it two ounces of lard or butter, which cut and work with a knife into the dough, adding flour to prevent it sticking to the board. When soft and elastic, place it in a bowl, cover, and stand in a warm place until very light. When light, roll out and finish the same as preceding recipe.