Plain Doughnuts

Sift two teaspoon fuls of baking powder with four cupfuls of flour. Dissolve half a cupful of sugar in one cupful of milk. Add to the milk one teaspoonful of salt, half a nutmeg, grated, and two well-beaten eggs. Combine with the dry mixture, roll out, cut in rings, and fry in deep fat. Drain on brown paper.

Doughnuts-II

Half a cupful of butter, one cupful of sugar, three cupfuls of flour, one egg, and one and one half cupfuls of milk, and a slight grating of nutmeg. Make into a soft dough, roll out, cut into shapes, and fry in hot fat. Sprinkle with powdered sugar.

Raised Doughnuts

One cupful of butter, one cupful of sugar, one teaspoonful of powdered cinnamon, and two eggs, well beaten. Work this mixture into two cupfuls of bread dough or roll mixture made ready for its second rising, and let rise an hour or more. When light, roll out, cut into circles or squares, let rise until very light, and fry in smoking-hot fat. Let drain on brown paper and sprinkle with granulated sugar.

Light Doughnuts

Three quarters of a cupful of granulated sugar, two eggs, beaten separately, one cupful of milk, three tablespoonfuls of melted butter, three cupfuls of flour, three heaping teaspoonfuls of baking powder, and half a teaspoonful of grated nutmeg. Fold in the stiffly beaten whites of the eggs last, then work in enough more sifted flour to make a soft dough, probably about two cupfuls. Roll very thin, cut out, fry in smok-ing-hot fat, and drain on brown paper. This recipe makes about five dozen doughnuts, and half of it will be sufficient for an ordinary family unless they are especially fond of doughnuts.

Raised Fruit Doughnuts

Cream together one heaping tablespoonful of butter and one fourth cupful of sugar. Dissolve one half a cake of compressed yeast in one cupful of milk that has been scalded and cooled. Add half a teaspoonful of salt to the milk and yeast, combine mixtures, and work in two cupfuls of flour. Let rise until double in bulk. Mix together one half cupful of sugar, a pinch of cinnamon, a grating of nutmeg, and a pinch of allspice, one half cupful of cleaned currants, cleaned and seeded raisins, and shredded citron, mixed, and a scant two cupfuls of sifted flour. Lastly, add one egg, well beaten, knead thoroughly, and let rise until very light. Cut or tear off pieces of dough the size of an egg, drop into smoking-hot fat, and fry like other doughnuts. Drain on brown paper and sprinkle with granulated sugar.