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Aised Doughnuts

Scald one pint of milk and let it cool; add one egg, piece of butter the size of an egg; one scant teaspoon of soda, one large cup of sugar, and one-half cake of yeast or one-half cup of liquid yeast. Make up at night and keep very warm. Take out of pan in the morning and do not knead, but make up as light as possible; cut and fry in kettle of hot lard. DOUGHNUTS (Sweet Milk) -Two eggs; one cup of sugar; one cup of milk; flour to thicken; one tablespoon of butter; one large teaspoon of baking powder; one teaspoon of salt; one teaspoon of nutmeg. Rub the butter and sugar together, and add the beaten eggs, salt and milk. Stir the powder in a little of the flour, and add this to the mixture, together with the dough and just enough of the flour to admit of rolling out. The softer the dough is made the lighter and more tender will be the doughnuts when cooked, Fry in very hot fat as above; and when the cakes are cold, roll them in sugar.

DOUGHNUTS (Sour Milk)-One egg; one cup of sugar; one cup of sour milk; one tablespoon sour cream; one-half teaspoon each of salt, soda, cinnamon and nutmeg. Stir in flour sufficient to handle, but keep it as soft as possible. Cut, and fry in deep fat. CRULLERS-Cream one cup of sugar with one-fourth cup of butter, add the yolks of two eggs, slightly beaten, and the whites beaten to a stiff froth. Mix thoroughly four cups flour, one-fourth teaspoon grated nutmeg and three and one-half teaspoons of baking powder. Add these dry ingredients, alternately with milk, to the first mixture. Toss on molding board, well floured, roll thin and cut into long narrow strips. Twist, and fry in deep fat.

GINGERBREAD-Ingredients: One cup of sour milk; one cup of molasses; one-half cup of butter, two eggs; one teaspoon of soda; one tablespoon of ginger; flour to make as thick as pound cake. Warm the butter, molasses and ginger, then add the eggs milk, flour and soda, and bake as quickly as possible.