From Mrs. H. L. Dodge

Three eggs beaten light, 1 coffee cupful sugar, 1 coffee cupful milk, 1 tablespoonful melted butter. Take about 1/2 cupful flour, stir into it 3 heaping tea-spoonfuls baking powder; use this and enough additional flour to roll soft - the softer the better; flavor with nutmeg. Have the lard hot; cut the doughnuts and drop them into the hot lard.

Doughnuts

From Mrs. William Hazlett

One cupful sugar, 1 cupful sweet milk, 2 eggs, nutmeg (if desired), butter size of a walnut, salt, 2 tea-spoonfuls baking powder sifted in flour enough to make a soft dough.

Doughnuts

From Mrs. Grover

Two eggs, 1 cupful sugar, 1 cupful sour or buttermilk, 1 teaspoonful (heaping) of saleratus, 1 small nutmeg, some salt, flour enough to handle easily.

Doughnuts

From Mrs. S. F. Mayer

Two cupfuls sugar, 1/2 cupful butter, 1 cupful milk, 6 eggs, 3 teaspoonfuls baking powder. Cream the sugar and butter; add the eggs well beaten, and then the milk. Stir well and add a little salt and nutmeg. Put the baking powder into a quart of flour and sift into the mixture. Add sufficient flour to roll rather thin and cut out with a cutter which has a hole in the center. Fry in very hot lard, turning constantly lest they get too brown. If these doughnuts are properly made they will be entirely free from fat.

"Mistress of herself though Souffle fall."