One cup light brown sugar, one tablespoon melted lard, two eggs, one cup sour milk, one teaspoon soda, nutmeg to taste, flour enough to handle. Ruth A. Carter.

Doughnuts

One cup sour cream, half cup sour milk; beat together with one teaspoon of soda, two cups of sugar, three eggs, flavor with nutmeg and cinnamon, add flour till stiff enough to roll out. If they soak up too much lard, knead more flour in. Have in a saucer some powdered sugar and sprinkle over them when partly cool. A sugar shaker is better.

Mrs. F. L. Moses.

Doughnuts

Sugar and sweet milk, of each one cup, two eggs, baking powder one and a half teaspoons, melted lard six tablespoons, flour to make as soft as can be rolled. Cut into any shape desired and fry carefully. Allie Dool.

Doughnuts

One pint butter milk, two eggs, one cup sugar, three teaspoons butter, two-thirds teaspoon cream tartar, one heaping teaspoon soda, flavoring to suit taste, preferably nutmeg, mix soft. Mrs. Bert Acord.

Doughnuts

Sift one heaping teaspoon soda with one quart flour into a mixing bowl, make a nest of the flour into which put one and one-half teacups granulated sugar, one teacup sour milk, one egg, well beaten, a little salt and flavoring. Stir these ingredients into enough of the surrounding flour to make a smooth batter. Into this batter dip three tablespoons hot lard (hot enough to fry cakes in), mixing each spoonful thoroughly before adding the next. When stiff enough roll out, cut in rings, and fry. Lizzie P. McCrea.

Raised Doughnuts

One yeast cake soaked in one pint warm water, two cups sweet milk, three cups sugar, one cup butter, three eggs, (warm butter in milk until soft), one nutmeg grated. Add all the ingredients together, stir in as much flour as can be stirred in with a spoon, let raise over night. In morning roll out and cut in rings, let raise till light, then fry in hot lard.

O. J. Lorimer.