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Calumet Crullers

1/4 teaspoon grated nutmeg 21/2 level teaspoons Calumet Baking Powder 1 cup milk Cream sugar and egg yolks and add egg whites. Sift together thoroughly flour, nutmeg and baking powder, and add alternately with milk to first mixture. Place on floured board, roll thin, and cut in pieces 3 inches long by 2 inches wide; make four 1-inch gashes at equal intervals. Take up by running finger in and out of gashes and lower into deep fat. Take up on a skewer, drain on brown paper, and roll in powdered sugar, if desired. (Illustration, page 12.) CALUMET DOUGHNUTS-No. 1 4 cups of pastry flour 3 level teaspoons Calumet Baking Powder 1/2 teaspoon of salt 1 cup of sugar 2 eggs, beaten together 2 tablespoons of melted butter I cup of milk Sift flour, then measure, add baking powder and salt and sift three times, rub sugar and butter together, add well-beaten eggs, then flour and milk alternately. Turn out on a well-floured board and roll out 1/2 inch thick. Cut with doughnut cutter and fry in boiling hot fat. Vanilla or cinnamon may be added. (See illustration, page 12.) 3 cups flour 1 cup sugar CALUMET DOUGHNUTS-No. 2 2 level teaspoons Calumet Baking Powder 1/2 teaspoon salt 2 well beaten eggs 1 tablespoon melted butter Enough milk to make medium stiff dough Sift baking powder, flour and salt together thoroughly. Rub butter, sugar and eggs together until smooth, and add them to flour and baking powder, with enough sweet milk to make dough stiff enough to be easily handled without sticking. Roll out ½ inch thick, cut in rings or small balls and fry brown in a deep kettle of smoking hot fat, as directed for fritter batter. Quantities of sugar, shortening and eggs can be varied to suit the taste, and if required, nutmeg, vanilla or other flavors can be added, or they can be rolled in powdered sugar when cold. (See illustration, page 12.)