To fry doughnuts use one-third suet, to two-thirds lard. Of course, the suet must be, like the lard, of the very nicest and sweetest kind. I find good beef drippings, such as one saves from roasts, to be very nice for this purpose. Not only are the doughnuts better flavored, when fried in this way, but I find that it is also an advantage in the way of economy, as the lard and tallow so used together will fry many more cakes than an equal quantity of lard will - as the latter prevents fat-soaking. Fat-soaked doughnuts have always been a great horror to me, and I have noticed the making of them to be the failure of many inexperienced cooks. The great cause of the trouble is that the fat is not boiling hot when the cakes are put in. When the cakes do not rise to the surface within a few seconds after they are put in, then the fat is not hot enough and yet you must never let the fat be so hot as to emit a blue smoke or your cakes will be dark-colored and bitter. But in this, as in everything else, practice makes perfect.

Raised Connecticut Doughnuts

One pint of sweet milk, four eggs, one teacupful each lard and yeast, one teaspoonful each cinnamon, salt, and nutmeg, two cupfuls of white sugar. Warm the milk, add the lard and yeast, stir as thick as griddle-cakes; set over night. In the morning, add the beaten eggs, with the rest of the ingredients, and mix like biscuit dough; when light, cut with a small, round cutter, and let them stand on the moulding-board till light; fry in hot lard, and roll in powdered sugar, when done.

Raised Doughnuts

Three cupfuls of sweet milk, one cupful of yeast, flour to make a thick batter. Set this sponge over night. In the morning, add one cupful of sugar, one-half cupful of butter, nutmeg or cinnamon to taste, one saltspoonful of salt, flour enough to roll out like biscuits. Knead well and set to rise. When light roll out and cut into cakes, and let them get light and fry in hot lard.

Plain Doughnuts

One and one-half cupfuls of sweet milk, one and one-half cupfuls of buttermilk, one-half cup of sugar, one small teaspoonful of soda, two teaspoonfuls of cream-tartar, even teaspoonful of Equity baking-powder, two eggs, well beaten. Mix very soft, season with nutmeg. Fry in hot lard.

Doughnuts - Very Fine

One cupful of powdered sugar, one pint of sweet milk, three teaspoonfuls of Equity baking-powder, two eggs, piece of butter the size of an egg, one-half nutmeg. Beat the sugar, butter and eggs together till very light, add the milk and flour, with the baking-powder; mix very soft, roll out an inch thick, cut with a round cutter, not larger round than a walnut, with a hole in the center. You can get one made at any tin shop for a trifle. The beauty of the doughnut is to have it in shape like a ball. Fry in hot lard, and when done, roll in powdered sugar.

Doughnuts

Mix by sifting two or three times, two heaping teaspoonfuls of Equity baking-powder, with one quart of flour; beat two eggs with one coffeecup of sugar, adding a teacupful of new milk (or better, if at hand, half milk and half cream), and season with nutmeg. Mix all together, reserving a little flour for rolling out. Fry in hot lard.

Cream Doughnuts

One teacupful of sour cream, two of buttermilk, two of sugar, three eggs, one teaspoonful each salt, soda, and cinnamon. Flour to roll out rather soft, cut into strips and twist. Fry immediately.