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Delicious Raised Doughnuts

are made from one cup of sugar, one-half cup of butter, two eggs, one pint of warm milk, one cup of yeast, or one yeast cake dissolved in warm water, one-half teaspoon each of soda and salt, a dash of nutmeg. Mix with flour like soft bread dough, let it rise over night.

Turn out on a floured board, roll out one inch thick without molding, cut into rings, let rise until very light. Fry in hot fat, turning often. When cold, roll in powdered sugar. If these doughnuts are kept in a jar and heated and rolled in sugar as they are needed, they will seem like freshly cooked doughnuts.

Another way to have fresh doughnuts every day is to make the dough as directed and cut off enough each morning to roll out and fry for breakfast, keeping the rest of the dough on ice, which chills the yeast plant and retards rising. The cook must rise early to raise the dough. The first method is easier and the cakes are about as good.

This recipe makes about four dozen medium-sized doughnuts.-Annabel Lee.