New England Doughnuts

Half a pound of butter and a pound of sugar; two cupfuls of milk; two eggs ; half a cake of compressed yeast dissolved in four tablespoonfuls of warm water, or half a cupful of yeast; one teaspoonful each of mace and of cinnamon; flour for dough.

Cream butter and sugar, stir in the milk, the yeast, and a scant quart of flour. Set to rise for six hours, or in winter all night. Then beat the eggs light, and stir in with spice and enough flour to make a good dough. Let it rise to double the original size, roll out nearly half an inch thick, cut into circles, rounds, or other figures, and fry in deep cottolene. Sift sugar and cinnamon over them while hot. They keep well.

Quick Doughnuts

One cupful of sugar creamed with half a cupful of butter; one cupful of milk; two eggs; a teaspoonful of mixed cinnamon and nutmeg; one rounded teaspoonful of Cleveland's Baking Powder sifted twice with two cupfuls of flour. Work in flour for soft dough, roll into a rather thick sheet; cut into rings or into narrow strips which you may twist into fantastic shapes; fry in deep cottolene; drain, and sift sugar over them.