Ellen's Doughnuts

Rub a piece of butter large as an egg, into one cup and a half of sugar. Add a beaten egg. Mix in two cups of flour, two teaspoonfuls of cream of tartar, and dissolve in two cups of sweet milk, a teaspoonful of soda. Stir in the milk and flour gradually. Flavor with cinnamon and extract of lemon. Add flour enough to mould and roll out. Fry in nice beef drippings, or lard. Half the above measure is sufficient for a small family.

Rochester Doughnuts

One cup of sour milk, two of sugar, a piece of butter large as a nut, one teaspoonful of soda, spice, and flour to roll out.

Raised Doughnuts

Boil a quart of milk, and rub smooth in a little cold milk a large gill of ground rice; when the milk boils up, stir in the rice and a little salt. Let it boil till it thickens, stirring it two or three times. Pour it, hot, upon a quart of flour; when cool enough, add a gill of yeast, and flour enough to make it stiff as bread. Knead it a great deal. Let it rise over night, and when very light, work in three quarters of a pound of butter, a pound and a half of sugar beaten in five eggs, and add nutmeg and lemon, juice and rind. Let it rise again, and then roll out and fry it.

Light bread dough, which is wet with milk, may be made into plain, or rich dough-nuts, as preferred, with very little trouble. Prepare the dough as directed in the receipt for rusk, and add two or three eggs, if convenient. It is not necessary.