Flavor
with nutmeg.
DOUGHNUTS. MRS. M. S. LEONARD.
One and one-third cups skimmed sweet milk, one cup sugar, two eggs,
four teaspoons melted butter, four teaspoons baking powder. Roll and
cut.
DOUGHNUTS. MRS. P. O. SHARPLESS.
One cup sugar, two eggs, one pint equal parts sour cream and
buttermilk, one teaspoon soda, cinnamon and nutmeg to taste, flour
sufficient for a soft dough. If sour cream is not at hand, use
sufficient shortening to make it equal.
DOUGHNUTS. MAUD STOLTZ.
One and one-half cup sugar, two eggs, three tablespoonfuls melted
lard, one cup milk, one teaspoon soda.
DOUGHNUTS. MRS. J. S. REED.
One cup sweet milk, one cup sugar, four eggs, two teaspoons baking
powder. Beat the eggs and sugar well; then add milk and flour. Mix
soft, not stiff. Fry carefully.
CRULLERS. MRS. C. H. WILLIAMS.
One cup sugar, three eggs, one-half cup milk, butter the size of a
walnut, three teaspoonfuls baking powder. Fry in lard.
CREAM CRULLERS. MRS. C. H.
One and one-half cups sugar, one cup milk, two eggs, butter the size
of an egg, two teaspoonfuls baking powder. Mix in enough flour to
roll out soft. Fry in hot lard.
SOFT GINGER CAKES. MRS. J. S. REED.
One cup of molasses, one cup of sugar, one cup of lard or butter, four
cups of flour, one cup of sweet milk, one teaspoon of salt, one
teaspoon of ginger, two teaspoons of soda, one tablespoon of cinnamon.
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